''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★
''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste)★recipe video★. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

This video will show you how to make Koshian (or koshi-an), smooth red bean paste (Anko). It is used in a lot of Japanese sweets. If the red bean paste is not used immediately, put it in a zipper bag and store it frozen. [Low Sugar] Red Bean Paste 팥앙금 : 코지 kOzy. 코지kOzy.

''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★ is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★ is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste)★recipe video★ using 4 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★:
  1. Prepare ・250 g (8.75 oz / 1.5 cup) ''azuki'' beans
  2. Get ・about 250 g (8.75 oz / 1.5 cup) sanding sugar
  3. Take ・a dash of salt
  4. Get ※1cup=235cc(USA)

It tastes a little less sweet than Tsubuan Anko. How to Make Anko (Azuki Red Bean Paste) from Scratch あんこの作り方/あずきの煮方 - OCHIKERON - CREATE EAT HAPPY. Red bean paste is very versatile and is used in many different Asian desserts and confectioneries. It is very easy to make too.

Steps to make ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★:
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/bieCgwG3SzE
  2. Wash ''azuki'' beans with water. Drain the water.
  3. Boil the beans in plenty of water. Bring to a boil and turn off the heat. Let it sit as it is for 10 minutes.
  4. Drain the hot water to remove bitter taste. Put the beans into a pot and add water until the beans are soaked. Bring to a boil on high heat and turn down the heat and simmer for over 1 hour.
  5. Add water sometimes so that the beans don't come out of the water. Sometimes skim off the scum.
  6. After about 1 hour, take a bean from the pot and crush it to check the softness of the beans. Simmer until it's easily crushed and the inside is almost translucent (3rd photo↓). The bean in the second photo needs to be boiled a little more.
  7. Turn off the heat. Place a lid on and leave it for 30 minutes to uniform cooking. Strain it. Please don't take away the soup.
  8. Crush it lightly. Add enough water to soak the beans. Mash beans into pulp.
  9. Strain the soup with flour sifter. (Since the amount is large, strain it in several times.)
  10. Take the rest of the skin away. Let the strained soup sit as it is for 15 minutes. Take upper water away.
  11. Add water and mix well. Let it sit as it is 15 minutes again. - Take upper water away.
  12. Add water again and repeat it in the same way. Strain it with a clean cloth.
  13. Strain it with a clean cloth. Squeeze the cloth well.
  14. ''NAMA-AN'' is ready. Add sugar to NAMA-AN and make sweet bean paste. Use sugar that is half the weight of NAMA-AN. (this time: 462 g NAMA-AN / 231 ｇ sugar)
  15. Loosen the NAMA-AN. Put the sugar and 100ml (2/5 cup) water in a pot. Heat it and bring it to a boil and turn off the heat.
  16. Mix well to melt sugar. Put all the NAMA-AN. Mix well until it gets smooth.
  17. Heat it over medium or high heat. Before that, put on work gloves. Please be careful not to burn yourself as hot paste will splash. Heat it while slowly mixing the bottom to prevent scorching. Heat it until it becomes heavy.
  18. Turn off the heat and add a dash of salt. Mix well. Put the paste out immediately and let it cool. It's all done!

Koshian (or koshi-an) is a kind of sweet red bean paste (Anko) used in a lot of Japanese sweets. While Tsubuan Anko is bean paste containing whole beans, Koshian is a strained and smooth paste. Koshian is used in many traditional Japanese desserts which have a more sophisticated feel. Red bean paste, known as anko in Japan, is a versatile ingredient used in both savory and sweet Store red bean paste in an airtight container in the refrigerator. It will stay fresh for about a week.

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