Go Back
A step-by-step image showing adzuki beans simmering in a pot, the first step in making sweet adzuki bean paste for desserts.

Red Bean Paste (Anko): The Ultimate Homemade Recipe

Learn to make authentic, homemade Red Bean Paste (Anko) with this simple, step-by-step recipe. Perfect for all your favorite Asian desserts, you can customize it to be perfectly smooth or delightfully chunky.
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 1 hour 45 minutes
Total Time 9 hours 45 minutes
Servings: 2 cups
Course: Dessert, Filling
Cuisine: Asian, Chinese, Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried adzuki beans rinsed and picked over
  • 3/4 cup granulated sugar adjust to taste
  • 1/4 tsp salt
  • 1 tbsp neutral oil optional, for a smoother finish
  • 4 cups water for cooking, plus more for soaking

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Fine-mesh sieve (optional for smooth paste)

Method
 

  1. Place the rinsed adzuki beans in a large bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight.
  2. Drain the soaked beans and transfer to a large pot. Cover with 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for 60-90 minutes, until beans are very tender and easily mashed.
  3. Drain any remaining water from the pot. For a chunky paste (tsubuan), mash the beans in the pot with a potato masher. For a smooth paste (koshian), press the beans through a fine-mesh sieve to remove the skins.
  4. Return the mashed beans to the pot over medium-low heat. Add the sugar and salt. Stir continuously until the sugar dissolves and the paste thickens, about 10-15 minutes. The paste should be thick enough that a spoon dragged through it leaves a path.
  5. If using, stir in the neutral oil during the last minute of cooking. Remove from heat and let the paste cool completely. It will continue to thicken as it cools.

Notes

To Store: Keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Texture Tip: For an ultra-smooth paste, you can also use a blender after cooking and before sieving the beans.