Best 3 Anko Recipes
Embark on a culinary journey to discover the diverse and delectable world of Anko, a sweet red bean paste that holds a prominent place in Asian cuisine. From the delicate flavors of Japanese Anko to the rich and creamy textures of Chinese Anko, this versatile ingredient has captured the hearts and taste buds of food lovers worldwide.
In this comprehensive guide, we present a curated collection of Anko recipes that showcase its versatility and adaptability. Indulge in the classic Japanese Anpan, a fluffy bun filled with sweet Anko, or explore the delightful Chinese Dou Sha Bao, a steamed bun bursting with Anko's rich flavors. For a unique twist, try the Korean Bingsu, a shaved ice dessert topped with Anko, fresh fruits, and condensed milk.
For those with a sweet tooth, the Taiwanese Dou Hua, a silken tofu dessert featuring Anko, is a must-try. If you're seeking a unique and savory experience, venture into the world of Japanese Zenzai, a hearty soup made with Anko, mochi, and sweet syrup.
Whether you're a seasoned culinary explorer or new to the world of Anko, this comprehensive guide provides a treasure trove of recipes that cater to various tastes and preferences. Embark on this culinary adventure and discover the endless possibilities of this versatile ingredient.
ANKO (SWEET RED BEAN PASTE)
The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.
Provided by Anonymous
Categories World Cuisine Recipes Asian
Time 2h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
- Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
- Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 51.3 g, Fat 0.2 g, Fiber 5.7 g, Protein 5.4 g, Sodium 9.1 mg, Sugar 38 g
ANKO MANJU
Make and share this Anko Manju recipe from Food.com.
Provided by Binkers
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Form 1-2 tablespoons of bean paste into balls.
- Mix together water, sugar, and baking powder
- Sift and slowly stir flour into the mixture (removing all lumps).
- Knead the dough on a floured board until it
- has the consistency and softness of an earlobe.
- Divide the dough into 12 pieces.
- Wrap the dough completely around each ball and place in a cloth lined steamer.
- Lightly spray water over the manju for a smoother finish.
- Steam over high heat for about 10 minutes.
Nutrition Facts : Calories 52.6, Fat 0.1, Sodium 15.3, Carbohydrate 12.3, Fiber 0.1, Sugar 5.6, Protein 0.7
ANKO MANJU
Steps:
- 1 Form 1-2 tablespoons of bean paste into balls. 2 Mix together water, sugar, and baking powder 3 Sift and slowly stir flour into the mixture (removing all lumps). 4 Knead the dough on a floured board until it 5 has the consistency and softness of an earlobe. 6 Divide the dough into 12 pieces. 7 Wrap the dough completely around each ball and place in a cloth lined steamer. 8 Lightly spray water over the manju for a smoother finish. 9 Steam over high heat for about 10 minutes.
Tips:
- Use a food processor or blender to make the anko. This will help to create a smooth and consistent filling.
- If you don't have a food processor or blender, you can mash the azuki beans by hand. Just be sure to mash them until they are very smooth.
- Add sugar to taste. The amount of sugar you add will depend on how sweet you like your anko.
- Use anko as a filling for mochi, dorayaki, and other Japanese desserts. It can also be used as a topping for ice cream or yogurt.
- Anko can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Conclusion:
Anko is a versatile and delicious filling that can be used in a variety of Japanese desserts. It is easy to make and can be stored for up to 2 weeks in the refrigerator or 3 months in the freezer. So next time you are looking for a delicious and easy-to-make dessert filling, give anko a try!
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