add water to water level 3 for “White Rice" in the rice cooker
2 teaspoons (secret ingredient)
as needed (use it at Step 3)
Add the red beans into the inner cooking pan of the rice cooker. Rinse the beans in the pan, add the water to the water level 3 for "white rice", and press start to cook them as you would cook regular white rice (our rice cooker takes 35 minutes to cook white rice).
When the cooking is done, move the red beans out of the rice cooker to a large pan. There should not be a lot of water remaining.
Pour the water up to a little less than where the water covers the red beans (so that the beans look like they're peeking through surface of the water).
Turn on the heat, once the water comes to a boil, reduce heat and add the rum. Add the beet sugar in 3 to 4 batches. When the beet sugar is completely dissolved, add the salt.
When the salt dissolves, turn off the heat. The bean paste should be soft enough to drip from the ladle at this point, but it will harden once it cools.
You do not need to add the rum, but it will give your anko a richer flavor, and I think it tastes better than the anko I normally make. You hardly smell the rum.
Story Behind this Recipe
I wanted to keep this recipe a secret, but I also want to share the love of Japanese confectionery to you all.
The rum is optional, but it will enrich the flavor and is better than anko that I always keep stocked in the refrigerator. You will hardly smell the rum in this anko if you use this recipe, but anko with the aroma of rum is exquisite as well. Add the rum after you turn off the heat to enjoy its aroma if you'd like.