Beans for Dessert?

Guest Author - Joy Alari

Azuki are small red beans, they are the most popular desserts in Japan, when Azuki is boiled and later mixed with sugar, it forms a kind of paste called Anko, in Japan Anko is a popular filling, for various sweets and desserts.

Here are some popular treats in Japan, which you are bound to find Azuki in it, here are some of them:

Anpan
Anpan is bread that is filled with Azuki bean paste, other fillings are also used for Anpan but Azuki is the most common.

Ice Cream
Hot fudge or Caramel, Peanuts and Cherries? Who cares when there’s Azuki in it. In Japan, Azuki is still the best topping, for any type of Japanese Ice cream and they taste delicious too.

Daifuku
Daifuku is also called Mochi, it is a soft and squishy kind of rice cake, most always filled with bean paste, mochi is mostly white in color but often comes in variety of colors, such as pale pink or green.

Dorayaki
Everyone loves Pancakes and Dorayaki is a Japanese styled pancake, Dorayaki is a rave in Japan and it is two pancakes, that has a bean paste filling in the middle, simple and delicious with no spilling syrup to worry about.

Anko comes in different textures and consistencies, it can be chunky, creamy and smooth, just like peanut butter, it all depends on choice.

Now are you ready, to try your hands on delicious desserts made with Anko? But are you equally worried about how to get your Anko?
Well here’s the good news, ready made Anko, can be bought in stores but if you still can’t get Anko, at your local store, why not try making your own Anko.

Anko is very easy to make, here is a foolproof Anko recipe, don’t forget to send in your delicious comments, enjoy!

Anko Recipe:
Azuki Beans
Water
Sugar
Salt

To make Azuki, first soak the Azuki beans, for at least twelve hours or preferably overnight. Next set the pan to heat and when it boils, drain the Azuki beans out.

Next add some cold water, to the Azuki beans and boil again, when it boils turn the heat to low, cover the pan and let it simmer, for about two hours or until beans are tender.

Now you can add your sugar and salt to your taste, continue to stir the mixture frequently, as it simmers and thickens, until you have arrived at the consistency of your choice, you can then remove from heat and your Azuki is ready. Let it cool slightly before you can really dig in.