Anko / Azuki – Red bean paste – with pressure cooker

Instructions

• 1. Wash azuki beans and drain. Set aside.
• 2. Put the washed azuki to the pressure cooker and add enough water to cover the azuki. Bring it to a boil. Simmer for 1 to 2 minutes, then drain in a colander.
• 3. Transfer the boiled azuki back to the pressure cooker and add 640mL of water.
• 4. Cover and lock the pressure cooker, and turn the heat to high. When the pressure builds up, turn the heat down to lowest-heat and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
• 5. Remove the lid and add sugar and salt. Simmer for about 10 to 15 minutes (or more) until thickened, stirring occasionally. Turn off the heat.

Note :

• If you don't use it all at once, you can store it in the freezer for up to 2 months. Split them to small balls and wrap each anko ball in plastic wrap. Store in a Ziploc Freezer bag.