Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker
Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, easy anko (sweet azuki bean paste) made in a pressure cooker. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook easy anko (sweet azuki bean paste) made in a pressure cooker using 3 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker:
  1. Prepare 400 ml Azuki beans
  2. Prepare 150 grams - or (to taste) Castor sugar (superfine or baker's sugar)
  3. Get 1 large pinch Salt
Instructions to make Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker:
  1. Rinse 2 cups of adzuki beans quickly.
  2. Put the adzuki beans in a pressure cooker with plenty of water.
  3. Cook under pressure for 30 minutes, then leave to cool down naturally. Wait until the sides of the cooker are cool enough to touch.
  4. If there is any water left in the pot, drain it off. You don't have to completely drain.
  5. Add sugar and cook over low heat. Mix continuously with a wooden spatula so the beans don't burn on the bottom.
  6. When you add sugar, it should get quite watery. This is how it looks right after sugar is added.1. In about 5 minutes, it becomes quite syrupy. It's not stiff yet, but when the anko cools down, it hardens so you can stop cooking at this point.
  7. Use for ohagi (a type of Japanese wagashi with mochi rice covered in anko).
  8. Use as a filling in mochi dumplings.
  9. This is a bonus photo.

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