It's sweet azuki bean paste which is used in various Japanese sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans.
- 1/2 pound or 1 1/3 cup azuki beans
- 2 cup Japanese Johakuto (white sugar), or 1 1/4 cup granulated sugar *adjust the sweetness to your preference
- 1 teaspoon salt *adjust the amount of salt to your preference
- Put azuki beans in a deep pot and pour enough water to cover them.
- Soak azuki for a half day or overnight.
- Put the pot on high heat and bring to a boil.
- Turn down the heat to medium and simmer azuki for about 10 minutes.
- Drain in a colander.
- Put the azuki beans back in the pot and add about four cups of water.
- Bring to a boil on high heat.
- Turn down the heat to low and simmer azuki beans for about one hour, or until softened.
- Carefully drain the liquid from the pot.
- Add sugar and salt to your taste and stir azuki.
- Further, simmer azuki until it becomes your desired thickness.
- Stop the heat.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||11 g|