Koshian
Koshian is frequently used as a filling in Japanese pastries. You can also make a sugar syrup first with an equal amount (weight) of sugar, 40% water, and 1% salt. Then add the bean paste and mix well over low heat. White "an" can be made the same way using white beans. Change the water during the initial boiling 2-3 times to make sure the beans stay white. Also, very important in the last step not to start burning!
Total Steps
4
Ingredients
4
Tools Needed
5
Ingredients
- 1 cup Adzuki beans
- 4 cups Water
- 2 cup Sugar
- 0.25 teaspoon Salt
Instructions
Step 1
Wash adzuki beans well. Simmer them with 4 cups water for about 40-50 minutes, adding water as needed to keep the beans covered. Once the beans can be easily squashed between your fingers, drain them and mash. Place a mesh basket over a large bowl and strain the mashed bean mixture in batches by pushing it through the mesh under running water, ensuring the bean skins are left behind in the basket.
Step 2
Transfer the strained liquid into a linen/cotton bag (approximately 25 cm x 25 cm or 12" x 12"). Squeeze out the water by twisting the bag with your hands.
Step 3
Prepare a large bowl of water. Knead the bag in the water to remove bitterness, changing the water several times. At the end, squeeze out as much water as possible from the bag.
Step 4
Add an equal amount of sugar (by weight, corresponding to the bean paste quantity) into a saucepan along with the bean paste from the bag. Mix with a wooden spoon and knead over low heat, being careful not to burn it. Add salt and mix until the desired stiffness is achieved.