How to make
Soak the red beans overnight in cold water.
In the morning, pour fresh water over the beans and boil, until they have completely softened (about 1.5 hours). Strain the liquid into a separate bowl.
Puree the still hot beans in a blender. If the bean puree is dry, add some of the bean liquid.
Transfer the puree into a pot, add the sugar, mix well and cook over low heat for 10-15 minutes. During boiling, stir continuously, so that the puree does not burn.
The finished mass will turn dark brown or maroon in color and begin to stick together.
Cool the bean paste and shape it into several balls (this amount makes 12 balls).
Now you can start cooking desserts like daifuku, yokan, dorayaki and many more.
The finished anko - sweet red bean truffels can be stored in the refrigerator for 2 to 3 days.
For longer storage, place it in the freezer by wrapping it in foil or placing the paste in a plastic container.
