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Print this Recipe    Koshi An

Koshi-an (sweet bean paste)

2 C azuki beans
2 C sugar
1/2 tsp salt

Cook azuki beans, starting with hot water for about 1 hour. Turn
off heat and cool. Cook again adding more water as needed until
beans are tender. Drain beans. Mash beans and put in strainer
over a bowl and pour water over it. Stir until all of the beans
have been separated from the skin. Save the water and bean paste
in a bowl. The skin left in the sieve may be discarded. The bean
paste will gradually separate from the water. Pour the water and
bean paste mixture in a cotton bag and squeeze until all of the
water is gone. Take the bean paste left in the cotton bag and add
sugar and salt. Cook slowly in pout until mixture thickens.

Koshi-an is used as a filler for japanese desserts.

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