Red Bean Paste with Rice Flour Dumplings (Anko Dango) - A deliciously sweet treat you'll find everywhere in Japan! This sweet red bean paste goes amazingly with soft chewy rice flour dumplings that are SO EASY to make. | wandercooks.com
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Sweet Red Bean Paste and Rice Flour Dumplings (Anko Dango)

Red Bean Paste with Rice Flour Dumplings (Anko Dango) - A deliciously sweet treat you'll find everywhere in Japan! This sweet red bean paste goes amazingly with soft chewy rice flour dumplings that are SO EASY to make.
Course Dessert
Cuisine Japanese
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2 people
Calories 705kcal
Author Wandercooks
Cost $5

Ingredients

  • 200 g azuki beans or kintoki beans
  • 200 g raw sugar
  • 1 tbsp honey
  • 1 pinch salt

For the dumplings

  • ½ cup rice flour
  • water luke warm

Instructions

  • Rinse the soaked azuki or kintoki beans thoroughly in a large pot. Fill with water until covered. Bring to the boil then add 1 cup of cold water and stir. Bring to the boil for a second time then drain.
  • Fill with fresh water then boil again until beans are tender. Continue adding water while cooking to ensure beans are always covered.
  • Once the beans have softened and can be squished easily, drain one last time leaving a small amount of liquid in the bottom of the pan.
  • Add half the sugar and stir through the beans. Heat gently over the stove and continue stirring until the sugar has dissolved. Add the second half of the sugar and repeat.
  • Mash the beans into a paste, adding a little more water as needed until you’ve achieved a soft, thick consistency. (Alternatively you can mash less for a more textured consistency).
  • Add in the honey and salt just before removing from the heat. Stir through.

For the dumplings

  • Place the rice flour in a mixing bowl. Gradually add water and mix well, kneading until the dough becomes as ‘hard as your earlobes’
  • Separate into small dumpling balls. Bring to the boil in a saucepan and cook until the balls start to float.
  • Place in a bowl and top with sweet red bean paste.

Notes

Tips:
  • Kintoki beans are larger than azuki beans and are usually cooked with soy sauce as a savoury side dish. The only real difference we noticed when using them in anko is that they have a slightly stronger bean flavour, which you can overcome if needed by using a bit more sugar. Otherwise they’re just as good!
  • Store the paste in an airtight container for up to a week in the fridge or a month in the freezer. We recommend freezing in individual portions for ease of use.

Nutrition

Calories: 705kcal | Carbohydrates: 165g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 591mg | Fiber: 8g | Sugar: 108g | Calcium: 40mg | Iron: 3mg