Written recipe for whoever needs it 13 oz Dry Beans 11 oz Sugar Coarse mesh strainer 60~100 mesh strainer Clean cotton cloth for straining ~20” square Wash beans Boil with 1.5x water 5 minutes after beans come to a boil, add 1 cup cold water Remove the excess water and continue to boil Strain the beans Add 3x fresh water Boil 40 - 60 mins, add water as necessary to keep beans covered. Beans are done when they can be crushed to mush completely by your fingers with no firm center. Crush the beans through a coarse mesh strainer to separate the skin from the contents, wash the beans with water to remove the contents (Saving the contents, the skin is waste) Strain the bean water through a fine mesh strainer with a spatula and water until only hard bits remain in the strainer, to do this you keep the strainer partially submerged in the water. Let stand 5 mins to precipitate the beans. Decant the excess water. Add a lot of water to your paste and stir, then precipitate the beans again. Repeat this again 2 more times, a total of 3 times. The water should be clear at the end. Pour the bean through a cloth lined strainer, wait for it to drain, and then squeeze out the water. Get out as much water as you can. The resulting bean paste can not be stored for long, it should be kept wrapped in plastic and frozen. Mix the sugar and bean paste together, the amount of sugar should be half the bean paste by weight. You can add more or less depending on how sweet you want your paste. Cook this until it is smooth and glossy and very thick, add water as necessary to dissolve the sugar but be conservative. Be careful not to burn the paste, scrape the bottom of the pan with a spatula constantly as you cook it. The bean paste will firm up as it cools. Spread it out to cool it faster and keep it from drying out too much as it cools. After it has cooled, keep it wrapped in plastic and refrigerated or frozen until ready to use. The sugar helps the paste keep longer but it is best to use it immediately.
hi Leo! first of all, thanks for sharing this amazing recepy with us. Unfortunately, after 5:10 I din't quite get what it is ought to be done. Could you explain it to me in a few words? I'd appreciate that a lot!! Arigato gosaimasu.
Sorry for the very late reply. Smashed adzuki beans go through a strainer, while skins and hard part of the content remain in the strainer and they should be removed.
Hi Leo ! This channel is an absolute gem. I had koshian from the store and wanted to craft mochi for my gluten intolerant mother who came visit me on Monday. She was delighted and begs for more! Your mochi video helped me so much and got me so enthusiastic that today I'm making my own adzuki paste ! How lucky am I that you've uploaded this just a week ago? It's so great! I've tried koshian before, following French cooks recipes but it was quite disappointing... Thanks to you I now have a real recipe with all the advices I could dream of! Please keep making these videos with the same joy and precision, you're doing a fantastic job here! You have a humble student in France craving for your talented lessons. Long life to japanese sweets and cooking !
Hi!!! I love your videos and you are my life (and stomach) saviour!!! Can I ask something? I was wondering how could I make mochi filling with fruits like strawberry or mango.. I don't want the whole fruit in it... I want somehow to make a paste like this one but with other flavours... Thank you!!!! 💜
It is very popular to fill mochi with sweet bean paste like shiroan or koshian. And the harmony of mochi and sweet bean paste brings us the satisfaction of eating Japanese desserts. So, I would say that if you want to put a flavor of fruits in the filling, you can mix fruits jam in white sweet bean paste (shiroan). For example, the ratio of shiroan and strawberry jam can be like 5:1. Thank you for watching!
Yes, that's fine, too. The reason to strain boiled beans is to remove bean skin and hard part of the content. When I blend and strain it, I sometimes wonder if some hard parts would contain in the strained beans which makes the texture of finished Anko not good. But according to my experience, blending doesn't cause such issue, so far:) Thank you for watching!
This is cane sugar. You can use many kinds of particulate sugar, for example, black sugar, coconut sugar and so on. But if you use them instead of cane sugar, their flavors will add on the bean paste. Choose your favorite sugar considering the flavor. Thank you for watching.
@@leosjapanesedojo7776 I see thank you for replying so fast, do you think cane sugar has a different taste to white granulated sugar? Also did you use Cane sugar to make your mochi?
I heard that cooked sweet mung beans are popular and eaten for desserts, but I haven't tried making Anko with the beans for myself. If anyone have tried that, please share with us. Thank you for watching!
They are very similar to each other, but different kinds of beans. When and after you boil them, the difference gets clearer. Cowpea keeps their shape better than adzuki, so it would be more suitable for cowpea to be used to dishes remaining the bean shape. Thank you for watching!
Written recipe for whoever needs it
13 oz Dry Beans
11 oz Sugar
Coarse mesh strainer
60~100 mesh strainer
Clean cotton cloth for straining ~20” square
Wash beans
Boil with 1.5x water
5 minutes after beans come to a boil, add 1 cup cold water
Remove the excess water and continue to boil
Strain the beans
Add 3x fresh water
Boil 40 - 60 mins, add water as necessary to keep beans covered.
Beans are done when they can be crushed to mush completely by your fingers with no firm center.
Crush the beans through a coarse mesh strainer to separate the skin from the contents, wash the beans with water to remove the contents (Saving the contents, the skin is waste)
Strain the bean water through a fine mesh strainer with a spatula and water until only hard bits remain in the strainer, to do this you keep the strainer partially submerged in the water.
Let stand 5 mins to precipitate the beans. Decant the excess water.
Add a lot of water to your paste and stir, then precipitate the beans again. Repeat this again 2 more times, a total of 3 times. The water should be clear at the end.
Pour the bean through a cloth lined strainer, wait for it to drain, and then squeeze out the water. Get out as much water as you can. The resulting bean paste can not be stored for long, it should be kept wrapped in plastic and frozen. Mix the sugar and bean paste together, the amount of sugar should be half the bean paste by weight. You can add more or less depending on how sweet you want your paste. Cook this until it is smooth and glossy and very thick, add water as necessary to dissolve the sugar but be conservative. Be careful not to burn the paste, scrape the bottom of the pan with a spatula constantly as you cook it. The bean paste will firm up as it cools. Spread it out to cool it faster and keep it from drying out too much as it cools. After it has cooled, keep it wrapped in plastic and refrigerated or frozen until ready to use. The sugar helps the paste keep longer but it is best to use it immediately.
Thanks
Thank you for watching this video! If you have any request for Japanese recipes you would like to know, please comment below.
hi Leo! first of all, thanks for sharing this amazing recepy with us. Unfortunately, after 5:10 I din't quite get what it is ought to be done. Could you explain it to me in a few words? I'd appreciate that a lot!! Arigato gosaimasu.
Sorry for the very late reply. Smashed adzuki beans go through a strainer, while skins and hard part of the content remain in the strainer and they should be removed.
Hi Leo !
This channel is an absolute gem. I had koshian from the store and wanted to craft mochi for my gluten intolerant mother who came visit me on Monday. She was delighted and begs for more! Your mochi video helped me so much and got me so enthusiastic that today I'm making my own adzuki paste !
How lucky am I that you've uploaded this just a week ago? It's so great! I've tried koshian before, following French cooks recipes but it was quite disappointing... Thanks to you I now have a real recipe with all the advices I could dream of!
Please keep making these videos with the same joy and precision, you're doing a fantastic job here! You have a humble student in France craving for your talented lessons.
Long life to japanese sweets and cooking !
Thank you Lala for sharing your great story! I'm moved and encouraged to keep working on my channel. Thank you again.
I literally just made anko today!! Making mochi tomorrow. I will be incorporating this into my next batch! Thanks.❤
I just ordered red beans and other ingredients to make 大福もち！ I will try to make red bean paste. ありがとうございました！
Very professional!
ALot of hardwork and sweat in making the paste!
Good JOB!
Likes!
Thank you very much!
Also your channel is awesome! Love your energy!
Love these videos
That looks delicious!!! 😊
very nice to see and learn from you to cook Japanese sweet dessert, I love it, thanks !
Thank you for the recipe ! I will definitely try this with your mochi recipe to make a delicious daifuku ! 🤤
Thanks for this video ! It's very helpful
Thanks 🙏🏿
Very very nice.
Hi!!! I love your videos and you are my life (and stomach) saviour!!! Can I ask something? I was wondering how could I make mochi filling with fruits like strawberry or mango.. I don't want the whole fruit in it... I want somehow to make a paste like this one but with other flavours... Thank you!!!! 💜
It is very popular to fill mochi with sweet bean paste like shiroan or koshian. And the harmony of mochi and sweet bean paste brings us the satisfaction of eating Japanese desserts. So, I would say that if you want to put a flavor of fruits in the filling, you can mix fruits jam in white sweet bean paste (shiroan). For example, the ratio of shiroan and strawberry jam can be like 5:1. Thank you for watching!
Thank you so much for teaching me all this 🙏
My pleasure!
Thank.Спасибо.
Do you have a recipe for Momiji Manju (with anko filling)? I have been trying find a recipe for the cake batter however haven't been able to find!
Some people blend it after cooking. Is that okay ?
Yes, that's fine, too. The reason to strain boiled beans is to remove bean skin and hard part of the content. When I blend and strain it, I sometimes wonder if some hard parts would contain in the strained beans which makes the texture of finished Anko not good. But according to my experience, blending doesn't cause such issue, so far:) Thank you for watching!
Hi, thanks for the video! What type of sugar is this?
This is cane sugar. You can use many kinds of particulate sugar, for example, black sugar, coconut sugar and so on. But if you use them instead of cane sugar, their flavors will add on the bean paste. Choose your favorite sugar considering the flavor. Thank you for watching.
@@leosjapanesedojo7776 I see thank you for replying so fast, do you think cane sugar has a different taste to white granulated sugar? Also did you use Cane sugar to make your mochi?
Can I use mung beans?
I heard that cooked sweet mung beans are popular and eaten for desserts, but I haven't tried making Anko with the beans for myself. If anyone have tried that, please share with us. Thank you for watching!
Are red cowpea and adzuki beans same?
They are very similar to each other, but different kinds of beans. When and after you boil them, the difference gets clearer. Cowpea keeps their shape better than adzuki, so it would be more suitable for cowpea to be used to dishes remaining the bean shape. Thank you for watching!
This looks like an Ube Halaya from the Philippines
is adzuki beans same as kidney beans n can i replace adzuki beans with kidney beans
They're not really the same, but you can try. It would probably taste a bit more beany.