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Add a photoOne main ingredients in traditional Wagashi/Japanese Cakes is “anko” (or more simply “an”) which can be translated as “sweetmeats” or “bean jam”.
I would like here to introduce a simple way to make one’s own “anko” at home:
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- a) Wash azuki lightly. Put in a large basin with an equal amount of water and turn on heat to high.
- b) Bring to boil. If beans level is higher that of water, add water till beans are completely covered. Let simmer. Add water 2 or 3 times as soon as the water does not cover completely the beans and this until beans stop floating on water.
- c) Drain beans, put them back into basin with same amount of water and turn fire to high. Repeat a) operation.
- d) Cook as c) from 40~60 minutes.
- e) Mash azuki beans lightly. Add sugar. Simmer and stir to mix, making sure the jam does not overboil.
- f) Add a little salt (to your taste) and mix.
- Let cool completely.
- You can eat as it is of course, but you will need it to make your cakes!
- You can either sieve it to make it a very fine paste, sieve a part and mix it with the unsieved part, or use it as it is. In any case it will be easy to fashion!
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24 февраля 2010Cheers,Kathy!
Quite easy, actually!
Best regards,
Robert-Gilles
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