Anko (Sweet Red Bean Paste) recipe

Anko (Sweet Red Bean Paste)

Anko is a popular sweet red bean paste used in many Japanese desserts such as mochi and dorayaki. This recipe yields about 2 cups of Anko and takes around 3 hours to make.


  • 1 cup dried azuki beans
  • 5 cups water
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon honey (optional)

Nutrition per Serving:

  • Calories: 132
  • Total Fat: 0.3g
  • Saturated Fat: 0.1g
  • Sodium: 57mg
  • Total Carbohydrate: 30g
  • Dietary Fiber: 5g
  • Sugars: 16g
  • Protein: 3g


  1. Rinse the azuki beans in cold water and soak them in 5 cups of water overnight or for at least 8 hours.
  2. Drain the beans and rinse them again. Place them in a pot with 5 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are soft enough to be mashed easily with a fork.
  3. Add the sugar and salt to the pot and mix well. Simmer for another 30 minutes, stirring occasionally until the mixture thickens and becomes like a paste.
  4. Remove from heat and let it cool for 15-20 minutes. If desired, add honey to taste.
  5. Transfer the mixture to a food processor or blender and blend until smooth. You can also use a potato masher or immersion blender to mash the beans until smooth.
  6. Your Anko is ready to use in your favorite Japanese desserts!

Additional Notes:

  • This recipe yields around 16 (2 tablespoon) servings of Anko.
  • Anko can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Meal Category:




Cooking Time:

3 hours

Preparation Time:

8 hours (to soak the beans)


16 (2 tablespoon) servings

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