Anko pastry: a Japanese pastry staple

Anko pastry, also known as an, is a sweet red bean paste traditionally used in Japanese cuisine. It is used to make a wide variety of desserts including mochi, dorayaki, taiyaki and wagashi.

History of anko dough

Anko appeared in Japan in the 8th century, when red beans were introduced to the country. At first, red beans were used mainly to make soups and savory dishes, but their use soon expanded to desserts.

Initially, anko was a salty paste, but from the 14th century onwards, the paste began to be sweetened by adding sugar and honey. Over time, anko dough has become a staple ingredient in Japanese cuisine and is used in many popular desserts.

Preparation of anko dough

Anko paste can be made in many ways, but the most common method is to boil red beans and mashed potato them, then add sugar and water to make a soft, thick paste.

Here’s a simple recipe for making anko paste:

Ingredients:

• 200 g of red azuki beans
• 150 g of sugar
• 150 ml of water

Instructions:

1. Soak the red beans in water overnight.
2. Drain the beans and put them in a saucepan with water.
3. Bring to a boil, then lower heat and simmer for about 30 minutes, or until beans are tender.
4. Drain the water and puree the beans with a blender.
5. Place the mashed red beans in a saucepan with the sugar and water and cook over medium heat, stirring constantly, until the mixture is thick and sticky.
6. Remove from heat and let cool.

Recipes using anko paste

Now that you know how to make anko dough, here are some popular recipes using this delicious dough:

1. Anko Dough Mochi: Wrap anko dough in a mochi ball to create a soft, chewy snack.
2. Anko Dough Dorayaki: two small, fluffy pancakes filled with anko dough for a classic Japanese dessert.
3. Taiyaki with anko dough: a Japanese dessert in the shape of a fish, filled with sweet and fluffy anko dough.
4. Daifuku with anko dough: a soft rice dough wrapped in a thin layer of anko dough.
5. Yokan with anko paste: a traditional Japanese dessert made with agar-agar gelatin, flavored with green tea or other flavors, and filled with anko paste

There are also many other recipes based on anko dough, ranging from traditional Japanese desserts to more modern and creative creations.