RED BEAN PASTE FLAVOR RECIPES
ANKO (SWEET RED BEAN PASTE) RECIPE | ALLRECIPES
The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.
Provided by Allrecipes Member
Categories World Cuisine Asian
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
- Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
- Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.
Nutrition Facts : Calories 221.7 calories, CarbohydrateContent 51.3 g, FatContent 0.2 g, FiberContent 5.7 g, ProteinContent 5.4 g, SodiumContent 9.1 mg, SugarContent 38 g
RED BEAN PASTE | CHINA SICHUAN FOOD
Homemade sweet red bean paste with two ways (simplified smashed version and traditional smooth versioin)
Provided by Elaine
Categories sauce
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Number Of Ingredients 9
Steps:
- Wash the red beans and soak the dried red beans at least 8 hours or overnight. Longer soaking time can shorten the cooking time.
- Drain and add around 3 cups of water in a high pressure cooker along with the beans.
- Cook the beans for around 40 minutes or until quite soft.
- Smashed version
- Smooth version
Nutrition Facts : ServingSize 100 g, Calories 274 kcal, CarbohydrateContent 62.6 g, ProteinContent 30 g, FatContent 0.4 g, SaturatedFatContent 15 g, SodiumContent 396 mg, FiberContent 5.6 g, SugarContent 40.8 g
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