Ingredients for Zenzai and Anko (serves 4) 200g Azuki Beans – (Red Beans) (7 oz) 700ml Water (3 us cup) (250g Cooked Beans (9 oz) for Bean Paste) 120g Sugar for Zenzai (4 oz) 70g Sugar for Red Bean Paste (2 1/2 oz) A Little Bit of Salt A Little Bit of Matcha – Powdered Green Tea 12 Tofu Dango Balls (Watch our previous video to make them) http://www.youtube.com/watch?v=5PZuMdrYI7E About Music Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan …
Tags: an, azuki, ぜんざい, あんこ, bean, Cooking, dango, dessert, dumpling, food, green, healthy, japanese, kushi, matcha, paste, recipe, red, shiratama, shiruko, soup, sweet, Tea, tofu, wagashi25 Responses to 'How to Make Zenzai & Anko (Japanese Red Bean Sweets)'
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I want to taste sweet beans, so I´m trying to cook this, but i cant find all the ingredients to make the dango balls
yes , i know exactly what you are saying.haha..I felt very surprised that you cook beans salty as i saw my Peruvian friend did it at the first time. am Asian.
XD I know, it may sound off. But I do believe there are other options. I have seen the red paste (Azuki beans for sure) But I have also seen (and had) green and white Anko like products in shops, these must come from a different bean than the Azuki, or a different process maybe (not Tofu Dango). They do at least have nearly the same taste/texture as Anko. However, yes, Azuki probably should be on my shopping list when I go to the BIG City >_>
eeww
JUST a passing question. Azuki beans are not always readily available here (seems hit and miss if the stores order them locally, means a train ride to the big city otherwise). Are there any alternatives that could be used in a pinch? Navy beans for instance?
lenahsm4ever if you were asking me, I used regular white sugar. It’s obviously the wrong kind but still works fine. Brown would be better tho.
thanks for sharing !
What kind of sugar did you use?
I know right! I want to get that canine’s autograph. She is amazing.
omg~~the suger look like very cheap in japan~~
Forgot to mention WHY I had to use red kidney beans instead!
We have no such thing as Asian food stores in Egypt there are very few Japanese food suppliers and when I asked them for a 70g tin of anko they said it was for 70L.E. (almost 10USD). That’s A LOT for a quantity that’s not even half a cup!
and is also supervising the whole gig!
hey guys.. just wanted you to know that I have been making Japanese food for over 12 years now (so I consider myself a bit of an expert). I remember the first time I had anko stuffed mochi (Daifuku) and without knowing what that paste was I wanted MORE!
Just letting you know now, that I tried this recipe with canned red kidney beans and it worked just fine! It’s not Azuki Anko but it’s fairly close. Try it and let me know.
I’m on my way out to the big store on s. 6th st. I wonder if they’d have it.
OMFG THE DOG IS SO CUTE
Yes. You soak them overnight.
should I soak the azuki beans?
Im mexican and i never imagined to eat sweet beans!!! We use to cook them salty…. something new everyday….
And please add some subs, its difficult to understand
hubieran puesto subtitulos.
the last seconds was so funny. The doggy was sleeping! Zzzz so cute!
Maybe it’s telling you the truth.
I dont like that dog…it was looking at me all funny like i’m a homo/gay gay or sumthin sumthin~
oh….well..there is one japanese store in center city, philadelphia.. That would explain why i couldn’t find the anko in the Vietnamese supermarkets in my area… Thanks!
No, they say red beans but it must be azuki beans. You will find them on any japanese products store, they are also available on macrobiotic shops.
Yes, Anko is a sweet paste made from azuki beans.