250 g (approx. 300 cc) azuki beans
150 g (approx. 130 cc) sugar
20 g (1 tbsp) honey
1/4 tsp salt (optional; skip or use only a pinch if on low-sodium diet)
In a pot, put azuki and 3-4 times as much water as beans, and bring to boil.
Put the same amount of water again, and repeat cooking and draining two more times. (At least one more time; the astringent taste of beans disappears in this process).
Put 750-800 cc water, bring to boil, reduce heat to low and simmer for 1 hour or until beans are soft and crumble easily.
Add half of sugar, and simmer for 10 minutes.
- Honey gives a complex sweetness and glossy look while cutting down on calories. In terms of sweetness, 1 tbsp honey is about the same as 3 tbsp sugar.
- This recipe is just about as sweet as I can handle. If you want something sweeter, you can use up to the same amount of sugar as beans (250 g in this recipe). If using sugar in combination with honey, consider the note above.
- Finished bean paste freezes well.
Recipes with tsubuan
- Nama yatsuhashi / cinnamon-flavored steamed rice cakes with sweet azuki beans
- Taiyaki / fish-shaped cakes with sweet azuki bean paste
- Sakuramochi (Chomeiji) / sweet azuki paste cake in cherry leaves (Tokyo style)
- Yuzu daifuku / soft rice cake with sweetened bean paste and candied yuzu citrus peel
(Last updated: February 7, 2017)