Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy pressure cooker tsubu-an (chunky sweet red bean paste), japanese confectionery style. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style is something which I have loved my whole life. They’re fine and they look wonderful.
Great recipe for Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style. I had leftover adzuki beans from last year, so I created this recipe as a way to use them up. The secret ingredient makes it really good.
To get started with this recipe, we have to first prepare a few components. You can cook easy pressure cooker tsubu-an (chunky sweet red bean paste), japanese confectionery style using 5 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style:
- Make ready 300 grams Adzuki beans
- Get 800 ml Water
- Take 240 grams Sugar
- Make ready 2 tbsp Soy sauce
- Get 1 tsp Salt
Red bean paste is a sweet bean paste made from azuki beans. It is used as a filling for many Japanese sweets. I am going to explain an easy way to make this delicious paste, including some special tips. Sweet red bean paste is called anko (餡子) in Japanese.
Steps to make Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style:
- Soak the adzuki beans in water overnight (at least 8 hours).
- If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time. If the scum doesn't bother you, you can just go to step (3). I'm not bothered by it.
- Put the beans and the water into the pressure cooker. Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes.
- After 30 minutes, heat the beans over medium heat, stirring frequently. Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn.
- When the liquid is reduced, add the sugar in 2 batches. The amount of liquid will increase. Add soy sauce.
- Add the salt and taste, adjusting the amount of salt to your liking. The boiled adzuki beans are done at this point.
- Next, boil it down. Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture.
- Done!
- Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze.
- How to cook and store mochi rice and make mochi cakes -. - - https://cookpad.com/us/recipes/144323-how-to-pre-process-and-store-mochi-rice-and-make-mochi
- Our family's easy microwave zenzai -. - - https://cookpad.com/us/recipes/144322-easy-zenzai-red-bean-and-mochi-soup-in-a-microwave
- I made uiro (sweet rice jelly) It's so nice and chewy!
- You can also make yokan (sweet bean jelly)
If beans are kept whole, it's called "tsubu-an." It beans are mashed and smooth, it's called "koshi-an." Both types of anko are used in desserts. You may have seen mochi with anko. I made like to eat kuzumochi (kudzu mocha) with anko. You can make a variety of desserts with anko. Red azuki (adzuki) beans are the most popular kind of beans to use in sweets, and sweet azuki bean paste is called an (餡) or azuki-an （小豆あん).
So that’s going to wrap it up for this exceptional food easy pressure cooker tsubu-an (chunky sweet red bean paste), japanese confectionery style recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
