Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, bean jam (anko). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Bean Jam (Anko) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Bean Jam (Anko) is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have bean jam (anko) using 3 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Bean Jam (Anko):
- Prepare 250 g azuki dried beans
- Make ready 200 g sugar (add/reduce as you like)
- Get 1 pinch salt
Instructions to make Bean Jam (Anko):
- Wash the beans, put them in a pressure cooker pot (or just a pot) , then pour in water until they are barely covered.
- Heat it until boiling and then pour in 400 ml water. Stop heating when it reboils and drain the water.
- Pour in 1000-1250 ml water and push down the beans with an attached basket or an inner lid to avoid any beans popping up to stuck in the steam release or anything. If you use a normal pot, no need to do this.
- Start boiling again. When the pressure cooking starts, lower the heat and continue heating about 4-5 minutes and release the steam. If the beans are still hard, do it again. With a normal pot, it will take 90-120 minutes.
- Keep cooking. Add about 1/3 of the sugar when the beans turn soft enough. Mix well and then add the rest of the sugar in two times.
- Now you just need to dehydrate (as much as you like) and stop heating. Leave for half an hour before serving.
So that is going to wrap this up with this special food bean jam (anko) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
