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fermented mashed sweetened red bean paste
- Makes: 350 g
- Calories: 313 kcal
- Total Time: 9 h 20 m
- Prep: 5 m
- Cook: 9 h 15 m
- Japanese: Hakkō-anko
- metric
- u.s.
ingredients:
- 100 g red (adzuki) beans
- 100 g malted rice
- 600 ml water for boiling red (adzuki) beans
- 120 ml hot water (60 °C)
step 1:
Rinse the red (adzuki) beans. Pour 120 ml of water into a pan. Add the beans and cover. Bring the water to a boil, and boil the beans for 5 minutes on high heat.
step 2:
Drain the beans in a colander. Return the beans to the pan. Add 480 ml of water and cover. Bring to a boil and simmer 1 hour on low heat until the beans become soft.
step 3:
Drain the beans in a colander and add them to the rice cooker pot. Add the malted rice and 120 ml hot water and mix.
step 4:
Leave it 8 hours on warm mode to ferment. Instead of closing the lid on the rice cooker pot, cover the top with a wet towel. (If the towel becomes dry, please wet it again.) If you like moist red bean paste, please add a little more hot water (60 °C). Mix every two hours.
comment:
Sugar is not used when making fermented mashed sweetened red bean paste. It becomes sweet only through the fermentation power of the malted rice. Fermented mashed sweetened red bean paste contains a lot of malt enzyme, lactic acid bacteria and is good for your health. You can conserve it one week in a refrigerator or more than 1 month in a freezer. Because it is not too sweet, it is delicious to eat as is, and is also delicious even on yogurt or toast.
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