Anko (Sweet Red Bean Paste)
Anko, a sweet red bean paste that's often used as a filling for cakes, pastries, and other Asian desserts, is so easy to make with this DIY recipe.
- Portionen
- 8
- Vorbereitung
- 5 Min.
- Kochen
- 115 Min.
- Gesamt
- 120 Min.
Zutaten
Einkaufsliste
Nährwerte
| Kalorien | 222 kcal |
|---|---|
| Kohlenhydrate | 51 g |
| Ballaststoffe | 6 g |
| Protein | 5 g |
| Fett | 0 g |
| Natrium | 9 mg |
| Zucker | 38 g |
Schritte
Gather all ingredients.
Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes.
Drain beans and transfer to a clean saucepan.
Cover with 2 to 3 cups water and bring to a boil. Reduce the heat to low, cover, 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 return to the saucepan. Add sugar and set over medium-high heat.
Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes.
Immediately transfer paste to a container to cool.
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