Adzuki bean paste (Anko) from Wafu Cooking: Everyday Recipes with Japanese Style (page 301) by Sonoko Sakai

  • cane sugar
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  • adzuki beans
    In China, the corresponding name (pinyin: xiaodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (hóngdòu) and chidou (chìdòu), both meaning "red bean", because almost all Chinese cultivars [of azuki/adzuki beans] are uniformly red. (Wikipedia)
  • Serves : 2 cups

  • EYB Comments

    Beans soak 1 hour.

Where’s the full recipe - why can I only see the ingredients?

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    Beans soak 1 hour.

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