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Canned Azuki?
posted by Yllsa on Tue, 2009-10-06 14:23
I apologize profusely if this has already been discussed, but I am not sure how the searching works!
I have always wanted to learn to cook azuki, especially to make daifuku (I could order just this at sushi restaurants!)
I went looking for some uncooked beans at Wegman's(<3) but all I could find were canned beans. I've now found a source for the dry kind, but I don't want to waste the can I bought.
Can anyone explain how to use canned azuki beans and prepare them to be cooked and made into paste? I would assume that the only difference is that I don't need to soak them overnight, but I would rather ask you experts before I get my spoons dirty!
Thank you all so much for your advice in advance!
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Canned azuki comes in sweet or non-sweet/unseasoned (may have some salt) varieties. Which one do you have? If you have the sweetened kind you can use them in desserts - one easy thing to do is serve it with vanilla ice cream. If you have the unsweetened kind, you could just cook them the way you do any other canned beans. Hope that helps!
The Big Onigiri.
- Wherever you go, there you are. -
The kind I have is this
![]()
http://www.edenfoods.com/store/images/products/zoom/102970.jpg
Ingredients: Organic Aduki Beans, Water, Kombu Seaweed
I'm guessing that they are unsweetened.
~*~
hana.yori.dango
Ok so the azuki is simmerin' now, dreaming of becoming anko paste. My next question is: can you store anko? Can I freeze it and unthaw like I freeze rice?
hana.yori.dango
Update: It never really became a "paste" - maybe I needed to mash them harder? I was afraid to...
the Daifuku was still pretty tasty though XD It was kind of nice to have the beans intact...
~*~
hana.yori.dango
I think Maki advised against freezing it here:
http://www.justhungry.com/2006/06/notsosweet_tsub.html
Not sure if her warning applies to all azuki paste or only the non-canned stuff. I have successfully frozen white bean paste for months at a time (still got some, actually) with the only drawback being a bit of freezer burn. My red bean paste turned out funky to begin with, so I'm not sure if that one had any texture changes.
Since the freezer section sells buns and mochi with azuki paste inside, there's got to be some kind of way to freeze it....
You can freeze it, but the texture does turn a bit grainy. You may not mind it though.
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