How to Make Perfect Homemade Chunky Red Bed Paste for Ohagi and Mochi

Esther Carpenter

Page content

How to Make Perfect Homemade Chunky Red Bed Paste for Ohagi and Mochi Delicious, fresh and tasty.

Homemade Chunky Red Bed Paste for Ohagi and Mochi. Ohagi Recipe - Homemade Mochi Rice with Sweet Red Bean Paste. Red Bean Paste (Anko) - both recipes for Chunky (Tsubuan) and Fine (Koshian). White Bean Paste (Shiroan) - made of lima beans (butter beans).

This ohagi recipe provides instructions for making traditional Japanese desserts/sweets out of azuki red beans and mochi rice cakes.

Mix water, mirin, egg yolks in a bowl using a hand mixer.

You can cook Homemade Chunky Red Bed Paste for Ohagi and Mochi using 3 ingredients and 19 steps. Here is how you achieve it.

Ingredients of Homemade Chunky Red Bed Paste for Ohagi and Mochi

It’s 300 grams of Adzuki beans.
It’s 300 grams of Sugar.
It’s 1/4 tsp of Salt.

Return the egg whites to the refrigerator to keep it cold.

Tip: I froze my red bean paste balls for a bit to make the wrapping easier but I think you may not even need to do that.

Homemade Sweet Red Bean Paste (Dou Sha).

Learn how to make smooth and shiny sweet red bean paste (dou sha) or known as Anko in Japan that you can use as filling for many thanks for this, I am making mochi, with red bean paste and i was disappointed that it was a bit runny. this helped a lot.

Homemade Chunky Red Bed Paste for Ohagi and Mochi step by step

Rinse the adzuki beans and soak in a pot with 3 cups of water. Bring to a boil over high heat, and then turn the heat down to medium. Simmer the beans for about 10 minutes..
The beans will wrinkle gradually, and a brown scum will form on the surface..
Add 2 cups of water to reduce the temperature of the cooking liquid..
If you need to simmer the beans further, do over low heat. When the beans are plump without wrinkles and the cooking liquid is richly colored, turn off the heat..
Drain the beans in a strainer. Gently stir the beans with your fingers while rinsing under running water. You want to rinse all the astringent cooking liquid away from the beans..
Return the beans to the pot and add 3 cups of fresh water. Heat on high..
When the beans have reached a boil, reduce the heat to low. In order to keep the beans from moving around, add an aluminum foil drop lid that is slightly larger than the mouth of the pot (press this down on the beans with the edges sticking up and it is easy to grab). Simmer for about 1 hour..
The beans are finished when they easily pop when pressed between a pair of chopsticks, or between your fingers. Continue boiling until the liquid has reduced by half..
Remove the drop lid, and add about 60 g (1/5 amount) of sugar to the surface, sprinkling it on with a wooden spatula. Replace the drop lid, and simmer without stirring for about 5 minutes..
When the sugar has dissolved, repeat Step 9 twice. On the third time, increase the amount of sugar to about 90 g (1/2 recipe amount)..
After the sugar dissolves, add the remaining sugar and salt. Cover with the drop lid and continue to simmer the beans..
When the beans have boiled down and achieved a glossy finish, remove the drop lid. Stir the beans with a wooden spatula, and continue to cook the beans as you further reduce the cooking liquid..
When you can scrape the spatula across the bottom of the pot and you see the bottom, the anko is done..
You can freeze the anko to store it. Divide into small portions, cover in plastic wrap, and store in a Ziplock bag. To use, defrost on a countertop or under running water..
If you like the sweeter variety, use 250 g of adzuki beans, and increase the sugar to 350 g..
For homemade ohagi, use the paste in..
For homemade dorayaki, use this with

https://cookpad.com/us/recipes/146495-dorayaki-with-pancake-mix-anko-and-butter.

How about as a crepe filling?

https://cookpad.com/us/recipes/146478-easy-crepes-with-pancake-mix-in-a-frying-pan.

Try with chilled mizu-yokan?

https://cookpad.com/us/recipes/146483-mizu-yokan-sweetened-and-jellied-bean-paste.

Ohagi and Botamochi are very popular because of their rich, sweet taste.

Chunky red bean paste tastes sweeter even though it contains the same amount of sugar.

Split the red bean paste into thirds.

Spread one part on a plastic wrap and place a mochi ball on top.

Ohagi is mochi rice enclosed in anko, a sweet bean paste made of adzuki beans.