Bean Jam (Anko)
Bean Jam (Anko)

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, bean jam (anko). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bean Jam (Anko) is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Bean Jam (Anko) is something which I have loved my entire life.

Wash the beans, put them in a pressure cooker pot (or just a pot), then pour in water until they are barely covered. Stop heating when it reboils and drain the water. It's been awhile since the last post and I've been struggling to find the time between testing different recipes and.

To get started with this recipe, we must first prepare a few components. You can have bean jam (anko) using 3 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Bean Jam (Anko):
  1. Prepare 250 g azuki dried beans
  2. Make ready 200 g sugar (add/reduce as you like)
  3. Make ready 1 pinch salt

Red bean paste or red bean jam, also called adzuki bean paste or anko (in Japanese), is a paste made of red beans (also called "azuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them. Shiroan is Anko made with cannellini beans instead of adzuki beans. Also, you can spread Anko on crackers just like you eat regular jam.

Steps to make Bean Jam (Anko):
  1. Wash the beans, put them in a pressure cooker pot (or just a pot) , then pour in water until they are barely covered.
  2. Heat it until boiling and then pour in 400 ml water. Stop heating when it reboils and drain the water.
  3. Pour in 1000-1250 ml water and push down the beans with an attached basket or an inner lid to avoid any beans popping up to stuck in the steam release or anything. If you use a normal pot, no need to do this.
  4. Start boiling again. When the pressure cooking starts, lower the heat and continue heating about 4-5 minutes and release the steam. If the beans are still hard, do it again. With a normal pot, it will take 90-120 minutes.
  5. Keep cooking. Add about 1/3 of the sugar when the beans turn soft enough. Mix well and then add the rest of the sugar in two times.
  6. Now you just need to dehydrate (as much as you like) and stop heating. Leave for half an hour before serving.

Of course, if you want to try Japanese traditional ways, you can. Red bean anko comes in two forms: koshi-an (silky, smooth paste) or tsubushi-an (mashed slightly so beans are still visible). The paste can also be made with the beans kept whole, so more a jam than a. ANKO is Taiwan high quality manufacturer. Anko at the center of bread.

So that’s going to wrap it up with this special food bean jam (anko) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!