Red bean paste

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About


  • ½ cup (100 g) dried adzuki beans
  • ¼ cup (55 g) white sugar


Soak the adzuki beans for 4 hours, or overnight. Drain and tip into a saucepan, then add 1½ cups (375 ml) water and boil for 1 hour or until soft. Remove from the heat and mash well with a potato ricer, then add the sugar. Return to medium heat and cook, stirring constantly, until it thickens and no liquid remains – it is done when you can see the bottom of the pan for at least 1 second when you scrape your spatula across it, before the mixture flows back over it. The paste will thicken further as it cools. Store your red bean paste (anko) in a sterilised jar in the fridge for up to a week.