Anko (Azuki Bean Paste)
Recipe type: Sweets
Cuisine: Japanese
  • 200g Azuki beans (most Asian grocers sell it and generally cheaper than health food stored)
  • 150g - 200g white sugar (I used 140g of CSR's Low GI cane sugar & 10g of agave syrup)
  • 2 tbsp water
  1. Rinse azuki beans and remove any beans that are irregular in colour or shape.
  2. Place beans in the TMX bowl and *add 300g of water (enough to cover beans). Boil beans on 100C for 8 minutes on Reverse Soft. Drain off the water and repeat the process two more times from *. This process removes the bitterness of the beans.
  3. Cover beans with water once again and cook on 100C for 30 minutes on Reverse Soft, adding more water if needed after 20 minutes.
  4. Test beans by placing some on a small plate and squashing with a fork or spoon. If the beans yield easily, they are done. If not, cook for another 10 minutes on the same setting.
  5. Once fully cooked, prepare a large bowl and place sieve over it. Drain beans into the sieve, ensuring that the cooking liquid is caught by the bowl.
  6. Put drained beans back into the TMX and set aside.
  7. Add cold water to the bowl with the cooking liquid in it and stir. Allow to settle for about 5 minutes. The azuki sediments will have sunk to the bottom so carefully drain off the water on top. If you have a fine sieve, drain into sieve.
  8. Add azuki sediments to the bean in the TMX bowl and blitz on Speed 8 for 20 seconds. This should produce a smooth paste.
  9. Transfer pureed beans to another bowl and clean out TMX bowl.
  10. Place sugar and water into TMX bowl and cook for 5 minutes on 100C and Speed 2. Sugar should be dissolved and bubbling.
  11. Add bean puree to TMX and cook for 5 minutes on 100C and Speed 1.
  12. Bean paste can be used at this stage but preferably, place puree into saucepan and cook on high heat to remove as much moisture as possible.
  13. Allow to cool. Store in fridge for up to two weeks or freeze portions for a few months.
Recipe by Gastromony at