In this recipe, for 200 grams of azuki beans, I suggested the sugar amount to be 175-200 grams of sugar 1: 0.9-1, which is slightly less than an equal amount. The mochi, the dough, or the batter you’re preparing to go with Anko may not be sweetened. Anko can be the only “sweet” element for the confectionary you’re making.If you reduce the sugar, Anko is not well-suited for keeping for a longer time. The sugar is to preserve the paste for a longer time.However, before doing so, please note the followings: For home use, you can reduce the sugar to your liking. In general, the bean to sugar ratio for Anko is 1 to 1, an equal amount. It’s up to you, but I’ve been doing just once and it’s okay with me. I do it just once, while some people do it twice or three times. We use the same technique for cooking bamboo and bitter gourd. The reason why we boil the azuki beans and throw away the water is to remove the astringency ( shibumi in Japanese 渋み) of the food. Now I can make Anko when I want to make it and I do not need to wait overnight! 2. I have been following the new method and I actually don’t see any difference from my previous recipe. Therefore, it’s recommended to just start cooking right away. For the first 4 hours, azuki beans do not absorb any water and require 18 hours to soak. However, these days many articles and recipes mention that we do not need to soak azuki beans anymore. I was taught by my grandma that azuki beans have very hard skin so it’s good to soak. In my previous recipe, I soaked the azuki beans in water overnight. In this recipe, I’ll show you the food processor method. So these days, the home cooks just turn on the food processor to make the fine paste, without removing the bean skins! Personally, I do not see a big difference in the Koshian between the traditional, time-consuming method and the food processor method. Reduce until thicker paste and Koshian is made!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |