Easy Red Bean Paste | Anko | How to make

Let me show you how to make red bean paste the fastest way.
According to my research Red bean paste or Anko is the most basic and favorable filling in traditional Japanese confectionary and pastry. Learn how to make this here!
If you want to make Chunky Red Bean Paste - Tsubuan (粒あん), you can use fork in mashing or crushing the beans; Skins are still left in the paste and the beans are not fully “mashed”.
If you want to make Fine Red Bean Paste - Koshian (こしあん), there are many ways to achieve it. You can use fine mesh sieve to remove the skins but that's going to be a lot of work.
You can also use blender / food processor to make a fine paste and that's the method I used.
In this video, I will show you the blender method. You can use food processor too.
Ideally, the bean to sugar ratio for Anko is 1 to 1 (100g beans : 100g sugar). The sugar is to preserve the paste for a longer time. If you reduce the sugar, Anko is not well-suited for keeping for a longer time. (ref: Just one cookbook)
But because I am making this for my family, I will reduce the amount of sugar.
Recipe that I used:
Red beans 400g
Sugar 275g (this is my personal preference. you can increase the amount up to 400g)
Pinch of salt
What is your way of making Red bean paste aka ANKO? Can you please it share on the comment section for everyone to see it?
Maraming salamat.
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