Using dried beans takes a lot of time and effort. So I made this recipe using boiled beans.
The canned green peas have a strong smell at first, but don’t worry, it won’t bother you as you cook them down.
This recipe is easy and delicious, and you will want to brag to others that you made anko by yourself.
White, Green and Matcha Anko with Canned Navy Beans and Peas
- boiled beans (net, *1) 200 g
- white sugar (*2) 40 g
- matcha green tea (see recipe below)
- Navy beans becomes white anko and matcha anko, and green peas becomes uguisu anko, green anko.
- Click here to see what kind of anko can be made from what kind of beans.Japanese Beans and Beans in FinlandJapanese eat beans a lot like anko. Here is a list of the Japanese beans names and how to read them, and their names in English and Finnish.
- I used Pirkka boiled beans in water (*3). From a 380g can of boiled water and 230g net beans, about 200g of white bean paste was made.https://www.k-ruoka.fi/kauppa/tuote/pirkka-isot-valk-pavut-380230g-suolalie-6410405102614
- To make anko with a smooth texture, strain the beans and remove the skin.
- Prepare a fine colander, bowl, pot, silicon spatula, masher, and water.
- Put the beans in a colander and separate them from the water. Discard the water.
- Place the beans in a bowl and set the colander on the pot.
- Mash the beans fully in the bowl with a masher.
- Add about 100 mL of water to the bowl and mix well.
- Drain the entire contents of the bowl into the colander, separating the skins from the liquid.
- Push down with a spatula to strain out the remaining beans from the skin.
- Repeat this step 1-2 times as there are still beans in the skin (*4).
- Finally, pour about 100 mL of water into the colander to remove the beans stuck in the mesh.
- Discard the skin as it is not used.
- Add sugar and cook over high-medium heat, stir with a spatula to remove water.
- Cook until a trace of spatula is left (*5). As the mixture becomes thick, it will splatter a lot, so reduce the heat as necessary.
- Let cool and serve.
- Be careful of splashing and explosive boiling. It takes more time and effort than a pot because you have to heat and stir frequently.
- Put the strained bean liquid into a large enough heatproof container.
- At first, there will be a lot of water, so heat every minute or so, and take it out each time to check on it. Be careful not to boil.
- As the water content decreases, the beans will turn brown and stick to the inside of the container, so remove them with a spatula and mix them thoroughly into the liquid.
- If the liquid becomes sticky, judging from the bubbles, gently cover with plastic wrap and turn up the heat every 30 seconds. Be careful not to seal the container fully.
- It will harden as it cools, so stop heating when it is a little loose and let it cool (*6).
- Add 1 teaspoon matcha to 100g white anko and mix well.
- Click here for a recipe for azuki anko and white anko made from beans, anpan recipe, and the story of how I arrived at anko from canned beans.How to Cook Anko, Japanese Sweet Bean PasteAnko, sweet beans paste, made by slow-boiling azuki beans, is indispensable for Japanese sweets. It goes well with both bread and pie.White Anko and Matcha Anko with Butter BeansI made white anko with butter beans, and it turned out to be delicious. A little tip, add matcha green tea to make matcha anko.Anpan, Japanese Anko BreadAnpan is one of the most popular Japanese bread. Normal anpan is a bun filled with anko. This recipe is for delicious and cute anpan.Enjoy Anko OverseasThis is the story of me and Anko. In order to make Anko overseas, I tried azuki beans and many other beans. Let's enjoy Anko together!