Smooth type of Sweet Azuki Paste is called ‘Koshi-an’ in Japanese. It is most popularly used to make ‘Wagashi’, Japanese Sweets. Extra process is required to make ‘Koshi-an’ because you need to remove skins of Azuki Beans, but it is not difficult, and absolutely worth the extra effort. However, there is a super easy method if you have a food processor.

Makes

About 600g

Ingredients

1 cup Dry Azuki Beans
3/4 cup Sugar *alter the amount
1 pinch of Salt
*Note: You need a fine mesh colander, 2 x large bowls, and cotton fabric such as a tea towel.

Method
  1. Place Azuki Beans in a large saucepan, cover with plenty of water, bring to the boil, and cook until the Beans are swollen and plump. Drain the water.
  2. Place the beans back into the saucepan, cover with plenty of water again, bring to the boil, and cook until the beans are absolutely soft. *Note: Add extra water if required.
  3. Place a large fine mesh colander over a large bowl. Place the cooked Azuki Beans with water into the colander, then mash the beans. *Note: Do not discard the water.
  4. Add extra water to cover the beans in the colander, and gently mash the beans, occasionally moving the colander, so that only skins will be trapped in the colander. Wait for the paste settles on the bottom of the bowl.


  5. Rinse the colander, place it over another bowl, and line with a clean cotton fabric. I used a tea towel. Once the paste settles, discard most of the top water, and transfer the paste onto the cotton fabric in the colander, and squeeze to remove excess water.


  6. Place the squeezed paste in a cleaned saucepan, add Sugar and Salt, and cook over medium heat until desired consistency is achieved.


Food Processor Method
  1. Once the beans are absolutely soft, discard the water but save some. Place all beans and saved water into a food processor or blender, and process into smooth paste. *Warning: It is very hot, you need extra care not to burn yourself.
  2. Place the soft paste back into the saucepan, add Sugar and Salt. Cook until desired consistency is achieved.