Ingrédients pour Tsubushi An Sweet Bean Paste For Japanese Sweets
- 2 cups (250g) dried azuki beans
- 200g granulated sugar
- 1/4 teaspoon salt
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Comment préparer Tsubushi An Sweet Bean Paste For Japanese Sweets
- Rinse 2 cups (250g) dried azuki beans thoroughly under cold water.
- Soak the beans in a large bowl with plenty of water for at least 7-8 hours, or preferably overnight.
- Drain the soaking water and transfer the beans to a large, heavy-bottomed pot. Add enough water to cover the beans by 3cm (approximately 1.2 inches).
- Bring the pot to a boil over high heat. Reduce heat to medium-low, cover, and simmer for approximately 1-2 hours, or until the beans are easily mashed between your fingers. Stir occasionally to prevent burning.
- Once the beans are tender, drain them in a colander lined with a cheesecloth or fine-mesh sieve. Rinse the beans briefly under cold water to remove any excess starch.
- Return about one cup of the cooked beans to the pot.
- Add 1/2 cup (100g) of granulated sugar. Cook over medium-high heat, stirring constantly until the sugar dissolves and is fully incorporated into the beans.
- Gradually add the remaining cooked beans to the pot, along with the remaining sugar (100g), stirring continuously until a shiny, smooth paste forms. Adjust the amount of sugar to your desired sweetness.
- Add 1/4 teaspoon of salt during the last few minutes of cooking.
- Mash some of the beans while cooking if you prefer a smoother texture, but leave some beans whole for the characteristic Tsubushi An texture.
- Remove from heat. Transfer the bean paste to a large plate to cool. The paste will continue to thicken as it cools.
- Once cool, store in an airtight container in the refrigerator. It will keep well for several days or can be frozen for longer storage.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
55g
Fat
0g
Carbs
7g
