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An overhead shot of golden-brown sesame balls, a popular dessert that uses sweet adzuki bean paste as a filling.

Red Bean Paste Recipe (Anko): A Step-by-Step Guide

Learn to make authentic, homemade Red Bean Paste (Anko) with this easy-to-follow recipe. Perfect for buns, mochi, and desserts, you can make it smooth or chunky!
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Prep Time 8 hours 10 minutes
Cook Time 1 hour 45 minutes
Total Time 9 hours 55 minutes
Servings: 2 cups
Course: Dessert, Filling
Cuisine: Asian, Chinese, Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Dry Adzuki Beans
  • 3/4 cup Granulated Sugar Adjust to taste
  • 1 pinch Salt
  • Water For soaking and boiling

Equipment

  • 1 Large Pot
  • 1 Fine-Mesh Sieve
  • 1 Blender or Potato Masher

Method
 

  1. Rinse adzuki beans and soak in cold water for at least 8 hours or overnight.
  2. Drain the beans, cover with fresh water in a large pot, bring to a boil, and cook for 5 minutes. Drain again.
  3. Return beans to the pot with fresh water. Bring to a boil, then reduce heat and simmer covered for 60-90 minutes until very tender.
  4. For chunky paste, drain and mash the beans. For smooth paste, drain and blend the beans with a little cooking liquid, then press through a fine-mesh sieve.
  5. Return the paste to the pot. Add sugar and salt. Cook over medium-low heat, stirring constantly for 10-15 minutes until it thickens and holds its shape.
  6. Remove from heat and let it cool completely. The paste will firm up as it cools. Store in an airtight container.

Notes

For an even smoother paste, pass the blended mixture through the sieve twice.
The paste can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.