Tsubushi an Sweet Bean Paste for Japanese Sweets
Discover the rich, authentic flavors of Japanese sweets with this homemade Tsubushi An Sweet Bean Paste recipe. Made from tenderly simmered azuki beans, sweetened with just the right amount of granulated sugar, and seasoned with a pinch of salt, this chunky, textured paste is perfect for traditional desserts like dorayaki, taiyaki, or mochi. By mashing the beans to preserve their rustic charm, this easy-to-follow recipe highlights the delightful balance of sweetness and earthy depth at the heart of classic Japanese confectionery. Ready in just a few steps, this versatile sweet bean paste can be customized to your preferred consistency and stored for future indulgence. Perfect for beginners and seasoned bakers alike, this recipe is your gateway to creating irresistible, homemade Japanese treats!
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Ingredients
- 200 grams Dried azuki beans
- 150 grams Granulated sugar
- 1 pinch Salt
- 1000 milliliters Water
Directions
Step 1
Rinse the dried azuki beans thoroughly under cold water to remove any debris or impurities.
Step 2
Place the rinsed beans in a large pot and add enough water to fully cover them. Bring to a boil over medium-high heat.
Step 3
Once the water reaches a rolling boil, drain the beans and discard the boiling water. This step removes impurities and helps eliminate bitterness.
Step 4
Return the drained beans to the pot and add 1000 milliliters of fresh water. Bring to a boil again over medium heat.
Step 5
Reduce the heat to low and simmer the beans for about 60-90 minutes, or until they become tender and can be easily mashed between your fingers. Stir occasionally and skim off any foam that forms on the surface.
Step 6
Once the beans are cooked, drain them, reserving about ½ cup (120 milliliters) of the cooking liquid.
Step 7
Return the drained beans to the pot and mash them roughly using a wooden spoon, potato masher, or spatula. You can leave some texture to achieve the characteristic chunkiness of Tsubushi An.
Step 8
Add the granulated sugar to the mashed beans and stir over low heat until the sugar is fully dissolved and the mixture thickens. If the paste seems too dry, gradually add some of the reserved cooking liquid to reach your desired consistency.
Step 9
Add a pinch of salt to enhance the flavor, and stir well to combine.
Step 10
Remove the pot from the heat and let the Tsubushi An cool to room temperature. Transfer it to an airtight container and refrigerate if not using immediately.
Nutrition Facts
| Serving size | (1364.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1229.4 |
| Total Fat 1g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 180.1mg | 0% |
| Total Carbohydrate 276.2g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 150g | |
| Protein 40g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.9mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2508mg | 0% |
Source of Calories