|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 135g||49%|
|Dietary Fiber 11g||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sweet azuki bean paste 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.