Sweet Bean Paste (Smooth)
This smooth version of bean paste, made with the skins removed, is perfect for making Japanese style cakes and desserts or just pouring over ice-cream. For a version using the whole bean, see tsubuan.
- 400g tinned azuki beans (in water, no added sugar or salt), drained
- 120g caster sugar (one part sugar to two parts beans) a pinch of salt
- Place a colander over a bowl filled with enough water for the bottom of the colander to just touch the water.
- Pour the beans from the can, a little at a time, into the colander, squashing them with the back of a spoon to force them through the colander. Discard the bean skins.
- Leave the skinned, squashed beans in the water, until they had sunk to the bottom. Gently skim off any scum.
- Moisten a tea towel and pour the beans into it, then wrap the towel around the beans and squeeze tightly to remove all excess water.
- Place the drained beans in a pan over a low flame. Add the sugar a little at a time, stirring with a spoon to make sure the paste does not burn.
- Once the paste has become smooth, turn off the heat and add a pinch of salt.