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–+ servings

Homemade Tsubuan (Chunky "Anko" Sweet Red Bean Paste)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Tsubuan is a delicious and chunky sweet red bean paste that can be used in all kinds of traditional Japanese desserts. Learn how to make it from scratch at home with just 3 simple ingredients!
Prep Time5 minutes
Cook Time1 hour 25 minutes
Cooling Time30 minutes
Total Time2 hours
Course Homemade Ingredients, Sweets and Desserts
Cuisine Japanese
Servings 4 portions
Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Course: Homemade Ingredients, Sweets and Desserts
Cuisine: Japanese
Servings: 4 portions

Ingredients 
 

  • 100 g dry adzuki beans
  • 750 ml fresh water + extra for washing and first boil
  • 100 g sugar I use 60% white sugar, 40% light brown sugar
  • 1 pinch salt

Instructions 

  • Pour 100 g dry adzuki beans into a bowl and fill it with water until the beans are fully covered. Swill the beans around and then drain the water. Repeat 2-3 times to wash.
    washing adzuki beans
  • Transfer the adzuki beans to a pot and fill with cold water until the beans are submerged. (The water should be 3-4 times the amount of beans.) Bring to a boil over a medium heat and cook for 10-15 minutes.
    boiling adzuki beans
  • Drain the water and discard.
    Removing first batch of water
  • Rinse out the pot and pour the beans back. Pour 750 ml fresh water into the pot until the beans are fully submerged once more. Again, the water should be 3-4 times the amount of beans.
    Adding fresh water to adzuki beans in a pan
  • Bring to a boil over a medium heat once more and scoop out any foam that forms on the surface of the water.
    Removing scum from adzuki beans
  • Once it's boiling, lower the heat slightly and place a drop lid on top. Gently boil until the beans are fully softened (usually about 1 hour). Check the beans occasionally, stir them and top up the water as necessary so that they're always submerged.
    Adzuki beans simmering in a pan with a drop lid
  • After 45 minutes, take a few of the larger beans, run under cold water and press them between your thumb and forefinger. If they're soft enough to spread like a paste, the beans are fully cooked. If it's a little hard in the middle, continue to cook. Check every 10 minutes until they're soft to the core.
    pressing adzuki between thumb and forefinger
  • Once soft, turn off the heat and save a few tablespoons of the leftover cooking liquid in a bowl. Pour the beans through a sieve to drain the rest of the water.
    drained adzuki beans with leftover broth in a small glass bowl
  • Return the beans to the pot and add a 1-2 tbsp of the cooking liquid. Save the rest for later just in case.
    pouring leftover juice from simmering adzuki beans back into the pan
  • Measure out 100 g sugar and add about one-quarter of it to the pot. Mix thoroughly and turn the heat on medium-low.
    gradually adding sugar to homemade tsubuan (chunky anko red bean paste)
  • Stir over the heat while lightly crushing the beans (don't crush too much). As it starts to thicken, add more sugar one-quarter at a time. Repeat until all the sugar is added.
    adding more sugar as the tsubuan mixture thickens
  • Continue to stir over the heat until slightly thickened. The consistency should be a little loose (but not watery). If it gets too thick, you can add a little more of the leftover cooking liquid.
    thickened red bean paste (tsubuan)
  • Remove from the heat and add 1 pinch salt. Mix thoroughly.
    adding a pinch of salt to tsubuan
  • Transfer to a wide container and cover with plastic wrap touching the surface to prevent it from drying out.
    Cool to room temperature, then seal the container with a lid and store in the fridge for up to 3 days. Alternatively, divide into portions and freeze for up to 1 month.
    tsubuan covered with plastic wrap to prevent drying out
  • Use your homemade tsubuan chunky red bean paste to make a variety of Japanese desserts!

Notes

Homemade tsubuan can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, divide it into portions and freeze for up to 1 month. It can be defrosted in the microwave or in the fridge overnight.
100g of adzuki beans and sugar produces approximately 300g of tsubuan.