Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 1,040kcal 52%
Fat 1g 1%
Saturated Fat 0g 0%
Carbohydrates 258g 86%
Fiber 24g 96%
Sugar 228g 455%
Protein 16g 32%
Cholesterol 0mg 0%
Sodium 140mg 5%

Percent Daily Values are based on a 2,000 calorie diet.

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Pressure Cooker Anko (Red Bean Paste)

Name: Pressure Cooker Anko (Red Bean Paste)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: For 1 300-g Bag of Azuki Beans:; 1½ cups azuki beans; 5 cups water (the ratio of azuki beans to water is 1 to 4; click the Metric button above for measurements by weight); 1¼ cups sugar (for koshian (fine paste), use 1¼ cups (240 g) or 80% of the azuki‘s weight; for tsubuan (chunky paste), use 1½ cups (300 g) or equal the azuki‘s weight); ⅛ tsp Diamond Crystal kosher salt; For 1 250-g Bag of Azuki Beans:; 1¼ cups azuki beans; 4 cups water (the ratio of azuki beans to water is 1 to 4; see metric measurement); 1 cup sugar (for koshian (fine paste), use 1 cup (200 g) or 80% of the azuki‘s weight; for tsubuan (chunky paste), use 1¼ cups (250 g) or equal the azuki‘s weight); ⅛ tsp Diamond Crystal kosher salt

Prep 15m

Cook 45m

Total 1h

This Pressure Cooker Anko (Red Bean Paste) is a sweet Japanese treat made with azuki beans, water, sugar, and a touch of kosher salt. Perfect for filling pastries or making traditional Japanese sweets, this recipe is easy to follow and yields a delectable result.

Red Bean Paste

Sweet Red Bean

Ingredients

1 servings

For 1 300-g Bag Of Azuki Beans

1½ cups azuki beans

5 cups water (the ratio of azuki beans to water is 1 to 4; click the Metric button above for measurements by weight)

1¼ cups sugar (for koshian (fine paste), use 1¼ cups (240 g) or 80% of the azuki‘s weight; for tsubuan (chunky paste), use 1½ cups (300 g) or equal the azuki‘s weight)

⅛ tsp Diamond Crystal kosher salt

For 1 250-g Bag Of Azuki Beans

1¼ cups azuki beans

4 cups water (the ratio of azuki beans to water is 1 to 4; see metric measurement)

1 cup sugar (for koshian (fine paste), use 1 cup (200 g) or 80% of the azuki‘s weight; for tsubuan (chunky paste), use 1¼ cups (250 g) or equal the azuki‘s weight)

⅛ tsp Diamond Crystal kosher salt