Red bean paste, also known as anko in Japanese, is a sweet and smooth filling made from adzuki beans. It is a popular ingredient in various East Asian desserts and pastries. The beans are typically boiled and mashed to create a paste with a deep red color and a naturally sweet and nutty flavor.
To make red bean paste, the adzuki beans are traditionally soaked, boiled until tender, and then sweetened with sugar or honey. The mixture is frequently strained to ensure a smooth consistency, although some variations leave small whole beans in the paste for texture. Red bean paste can be prepared with different levels of sweetness, varying from mildly sweet to intensely sugary depending on regional preferences and intended applications.
Commonly used in traditional Chinese, Japanese, Korean, and Taiwanese confections, red bean paste is a versatile and valued ingredient. It is frequently used as a filling for various desserts, such as mochi, steamed buns, dumplings, pancakes, and pastries. It can also be used as a topping or flavoring in ice creams, popsicles, and drinks.
Red bean paste is beloved for its rich flavor, smooth texture, and vibrant red color. Its sweet and earthy taste combined with its visual appeal make it a staple ingredient in numerous delightful and culturally significant treats across East Asia.
