Aaaahh, memories of my late Grandma making the anko. Heck, she used to dig a little fire pit in the ground and cook the beans in the specialized pot (the old fashioned way) upon request. Otherwise on the stove top, and yes it took a couple days or more. Very nice. Mahalos for featuring!
My stove took a little bit longer (mostly because I didn't have a proper sized lid for the pot) but with an extra 20 minutes it came out really good and smooth for my first time! Thank you for the recipe! I look forward to making Dorayaki tomorrow!
I am going to cook some baos and I want this red bean filling, that's why I'm here :) Thank you for the straightforward method of making this yummy filling!
I just made your recipe! It was super easy and saves a lot of time, also it tastes really good! Also your voice it's very relaxing to hear! This was my first time making anko, thank you so much!💖
This looks great and is easy! One could spread this on a sliced banana and I think that would be very yummy. Or spread on smashed fried plantains. That's be good too.
So the area of Mexico where I live Adzuki beans are difficult to find and importing them gets the price up to between $20- 30 dollars a pound. A bit too much for me to spend right now. Is it possible to substitute Mexican small red beans for the Adzuki beans?
You should be able to. When I was growing up I remembered my late mom one time made this with red kidney beans as back in the 70s/80s a lot of Asian ingredients were still not readily available in many parts of the states.
Maybe between half a cup and a cup? I didn't measure the finished product, but I'm sure there's enough for a plate of really good homemade mochi. Most of the water evaporates and gets into the beans while cooking.
Yes you can! If you buy the mochi that has the fruit flavors inside, these are made with a white bean paste which can be Lima or butter beans or even navy beans. www.justonecookbook.com/white-bean-paste-shiroan/ I have been successful making this as well. I prefer the red adzuki beans but then I grew up in them, my kids prefer the white bean. It has a milder flavor.
Wouldn’t leaving the skin on be more nutritional???.!!!! And I saw on a previous video you don’t have to soak them , just boil them longer until they get mushy soft, like yours, or is that a bad idea????
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Aaaahh, memories of my late Grandma making the anko.
Heck, she used to dig a little fire pit in the ground and cook the beans in the specialized pot (the old fashioned way) upon request. Otherwise on the stove top, and yes it took a couple days or more.
Very nice. Mahalos for featuring!
I love pastries filled with tasty red bean paste! So yummy and satisfying :)
I just made this up and used my immersion blender to make it smooth. It's so good! I'm excited to make mochi and sesame balls with it. :)
My stove took a little bit longer (mostly because I didn't have a proper sized lid for the pot) but with an extra 20 minutes it came out really good and smooth for my first time! Thank you for the recipe! I look forward to making Dorayaki tomorrow!
I am going to cook some baos and I want this red bean filling, that's why I'm here :) Thank you for the straightforward method of making this yummy filling!
I just made your recipe! It was super easy and saves a lot of time, also it tastes really good! Also your voice it's very relaxing to hear! This was my first time making anko, thank you so much!💖
Thanks for making and sharing this wonderful recipe
Thanks for the recipe. I made it today and it came out good. Patience is the key.
So delicious! I've never made my own before 💜
Can i make the beans in a pressure cooker?
Do you have a mochi video? I am going to make this bean paste tomorrow and would love to try to make mochi!
I'm making this for moon cakes for the festival's! It's September 10th this year, it was the 13th last year if I'm correct 🧡
Nice
This looks great and is easy! One could spread this on a sliced banana and I think that would be very yummy. Or spread on smashed fried plantains. That's be good too.
I have canned azuki beans, can I use them and how does it affect the cooking time?
Already tried it taste so delicious
So the area of Mexico where I live Adzuki beans are difficult to find and importing them gets the price up to between $20- 30 dollars a pound. A bit too much for me to spend right now. Is it possible to substitute Mexican small red beans for the Adzuki beans?
You should be able to. When I was growing up I remembered my late mom one time made this with red kidney beans as back in the 70s/80s a lot of Asian ingredients were still not readily available in many parts of the states.
@@jeff-crankyxer1931 Thanks. I'm going to try this this week. I've been craving red bean deserts.
Do you leave the beans to soak in cold water or lukewarm water overnight?
These look very cute.Thanks.
Delicious! Thank you 🙏
How long do you boil the beans before putting the heat on medium?
can I use red kidney bean instead of red bean for this? if no what alternative can you suggest? thanks
This looks so good! About how much paste does this recipe make?
Maybe between half a cup and a cup? I didn't measure the finished product, but I'm sure there's enough for a plate of really good homemade mochi.
Most of the water evaporates and gets into the beans while cooking.
can i use regular red beans or does it have to be adzuki beans?
u can use regular red beans
Hello, I love the recipe but could it work with mung beans because its the most convenient thing right now?
Is there any other type of bean I could use for this?
No I don’t think but if you meant brand yes any brand is fine.
Yes you can! If you buy the mochi that has the fruit flavors inside, these are made with a white bean paste which can be Lima or butter beans or even navy beans. www.justonecookbook.com/white-bean-paste-shiroan/ I have been successful making this as well. I prefer the red adzuki beans but then I grew up in them, my kids prefer the white bean. It has a milder flavor.
what happens if i just staright up boil them on the stove without soaking them overnight?
I think it might take longer. The reason why you soak them overnight, is to let them soften a bit so its easier to boil.
u can just soak them for an hour that what my mom does
Thank you so much, I subscribe & hit a like ❤
Do you think in the recipe I could substitute a sugar replacement like Splenda?
That’s awesome! Thank you for the advice, I can’t wait to make it this weekend. Love me some red bean filled... everything!
What if my beans aren’t dry and they are canned? Do I leave it overnight
Do you know of any traditional multi day recipes?
I wanna eat a mochi with red bean paste SO FUKIN BAAAD
Can I used canned beans?
How long will it last if I store it?
Wouldn’t leaving the skin on be more nutritional???.!!!!
And I saw on a previous video you don’t have to soak them , just boil them longer until they get mushy soft, like yours, or is that a bad idea????
how long can i keep in room temp?
Can I use kidney beans
Hey🌸❤️
Can I use red kidney beans?
No.
are these kidney beans?
1:35 did anyone see a face? lol
It was for a quick second though
Making this as we speak. Now I need unfortunately a gluten free option of flour to encase this. Help.
There is a pancake recipe that calls for only egg and banana- you may like to try that out for a makeshift dorayaki
Hi, Can I use red kidney beans in this one?