1/1 Photo of Tsubushi an - Sweet Bean Paste for Japanese Sweets
10 hrs 48 mins
8 hrs 18 mins
2 hrs 30 mins
This is "mashed" bean paste, which is easier to make than koshi an, or strained bean paste. It is very sweet, and is mainly used as a filling for confections. I think this is more flavorful than the strained kind of bean paste. Use the small red beans called azuki, adzuki, or sometimes, aduki. All of these words are pronounced the same in Japanese, the difference only exists in the spelling. I have made this but it was a while ago. The cooking and preparation times are guesses. Please do not rely on them. I included 8 hours soaking time in the prep time, though, of course, this is not active. Translated and adapted from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967.
My Private Note
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- 1Rinse azuki and soak in plenty of water for 7 to 8 hours.
- 2Discard the soaking water; place the beans in a saucepan with water reaching 3 cm above the surface of the beans.
- 3Bring to a boil, then add about 300 ml water, and bring to a boil again.
- 4Drain beans of all water (discarding water), return beans to saucepan, cover with plenty of water, just bring to a boil, then lower heat, and cook until tender, stirring occasionally.
- 5The beans with burn if the heat is too high, or they are not stirred a little.
- 6It should take between 1 and 2 hours for the beans to become tender.
- 7When the beans are tender enough to mash easily between your fingers, (not all falling apart) turn off the heat; cover, and let stand 20 minutes.
- 8Add enough room temperature water to the beans in the saucepan to cool them.
- 9Wait until the beans have sunk to the bottom of the pan, then pour off the clearer liquid on top without disturbing the darker liquid below.
- 10Add more water, wait for the beans to sink, and remove the water on top again.
- 11After adding and pouring off the top part of the water three times, drain the beans by pouring the contents of the saucepan into a colander or sieve that has been lined with cloth.
- 12Return about one half of the cooked beans to the saucepan; add the smaller amount of sugar, and cook, stirring constantly, over high heat, until the sugar has been incorporated.
- 13This burns easily, so lower the heat if necessary.
- 14Add the remaining cooked beans and continue to cook, while stirring and adding more sugar if necessary, until you have a shiny bean paste.
- 15This will thicken as it cools, so it is not necessary to cook the bean paste for a long time at this stage.
- 16You can mash some of the beans while you are cooking them with the sugar if necessary, but this type of bean paste should have some beans retaining their original shape.
- 17Add the salt at the very last stage of cooking and stirring.
- 18Taste to make sure the flavor is right.
- 19Remove from heat, spread out on a large plate to cool.
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Nutritional Facts for Tsubushi an - Sweet Bean Paste for Japanese Sweets
Serving Size: 1 (26 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 93.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 93.6 mg
- Total Carbohydrate 21.5 g
- Dietary Fiber 1.5 g
- Sugars 13.9 g
- Protein 2.3 g