Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker

Easy Anko (Sweet Azuki Bean Paste) Made in a Pressure Cooker

You just need a pressure cooker. There's no need to soak or strain the azuki beans. This anko (sweet azuki bean paste) is done in no time!


Azuki beans
2 cups (400 ml)
Castor sugar (superfine or baker's sugar)
150 g - or to taste
a large pinch


1. Rinse 2 cups of adzuki beans quickly.
2. Put the adzuki beans in a pressure cooker with plenty of water.
3. Cook under pressure for 30 minutes, then leave to cool down naturally. Wait until the sides of the cooker are cool enough to touch.
4. If there is any water left in the pot, drain it off. You don't have to completely drain.
5. Add sugar and cook over low heat. Mix continuously with a wooden spatula so the beans don't burn on the bottom.
6. When you add sugar, it should get quite watery. This is how it looks right after sugar is added.
8. In about 5 minutes, it becomes quite syrupy. It's not stiff yet, but when the anko cools down, it hardens so you can stop cooking at this point.
9. Use for ohagi (a type of Japanese wagashi with mochi rice covered in anko).
10. Use as a filling in mochi dumplings.
11. This is a bonus photo.

Story Behind this Recipe

I was busy and didn't have a lot of time.