Sweetened red bean paste, or Tsubuan, is probably one of Japan’s most recognized sweet flavors. It’s used in mochi, ice cream, and pastries. It’s even delightful just spread on toast. You can find tsubuan in Asian markets, but it’s so much better when made from scratch! With just a handful of ingredients and only a few minutes of active time, you can have your own sweet red bean paste ready to incorporate into easy Japanese inspired desserts.

Although beans in sweets may seem strange to a Western palate, they are very common in East Asia. We use all different kinds and they are typically cooked, sweetened, mashed to some degree, and then used as a filling, topping, or garnish. They have a subtle earthy flavor, creamy texture, with a sweetness that is just right. If you like desserts made with chestnuts or sweet potatoes, I would say Tsubuan is in the same family.

Making Tsubuan

Sweet red bean paste is made with azuki beans. They are a small red bean grown throughout South East Asia. They have a very mild flavor with a hint of sweetness, which is why they take so well to dessert applications. There are two different kinds of red bean paste made with Azuki beans: a chunky rough one which is chock full of whole beans and then a smooth one, where all of the skins and fiber have been strained out. Tsubuan is seen as the more casual, every day kind of sweet- the kind you plop on some ice cream, sandwich between a simple layer cake, or just spoon out of the container (ok maybe that’s just me).

Koshian, the smooth Azuki paste, has a lighter flavor and color, and is reserved for beautiful, sophisticated sweets typically purchased at a specialty store. I would equate the differences as akin to the feud between chunky and smooth peanut butter, where each has its fans.

So today, we’re making the chunky version. Turning the Azuki beans into Tsubuan first involves softening the beans.

Then drain the beans, and again cover them with water and bring to a simmer.

The beans will need to simmer for one and a half to two hours, until they are soft enough to easily crush with your fingers.

Cook over medium heat, stirring regularly, until the beans are shiny but still a little loose, about 10-12 minutes. The bean liquid will thicken as it cools. I like to leave just enough liquid so it cools into a thick wet mass, scoop-able and not runny. If you prefer it more wet because you plan on using it as a loose topping, cook it for 4-5 minutes instead.

Once the tsubuan has been cooled to room temperature, it’s ready to be used. Serve it spooned on pound cake, topped on ice cream, or as a surprise filling for french toast. Top my Matcha Cake with it for a very Japanese inspired dessert. Or just sneak spoonfuls of it from the fridge-it’s a very healthy, lightly sweet snack. It keeps for about about a week in the fridge but you can also freeze it as well. I split up my batch into smaller container and freeze it all. When I feel like having some, I will either defrost it overnight in the fridge or pop it in the microwave for a couple minutes on low power.

Make some this week and see why it is such an enduring favorite. When you do, let me know what you think. Comment on the recipe below, and don’t forget to tag us in  your pics @funkyasiankitchen, we love hearing from you!

Tsubuan (sweet red bean paste)

• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 5 minutes
• Yield: makes one cup 1x
• Category: sweets
• Cuisine: Japanese

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Ingredients

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• 1 cup red beans
• 1 cup sugar
• A couple dashes of salt
• water 

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Instructions

1. Put red beans in a pot with 4 cups of water. Let them boil for 5 minutes over medium high heat and then drain and discard the water. 
2. Next add 4 cups of fresh water to the pot and bring to a simmer over high heat. Lower the heat to medium low, partially cover the pot with a lid, and simmer for 1 ½ to 2 hours (add more water as needed  to keep the water level above the beans). 
3. You can also pressure cook the beans, which takes only about 25 minutes. 
4. The beans should now be very soft, and you should be able to easily crush a bean between your fingers. 
5. Discard the water again and put the soft beans back in the pot with the sugar and salt. Cook the beans over medium heat, stirring regularly, for about 10-12 minutes until the beans are shiny but still a little loose. You should have bits of whole and broken beans in your anko.
6.  Let the mixture cool to room temperature. Transfer tsubuan to a storage container and refrigerate until ready to use.

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Notes

*Tsubuan will keep for a week in the fridge. It also freezes very well.

Keywords: azuki beans, sweet bean paste, desserts, sweets, japanese, vegan

I love gelatin desserts. Not the ubiquitous neon hued jello that played heavily at school cafeterias, but all of the the amazing desserts that rely on humble gelatin: from the silky creaminess of panna cottas to the sinful richness of a bittersweet chocolate mousse and especially the simple delight of Coffee Jelly. This Coffee Jelly is perfect for people who don’t like overly sweet desserts. Or for people who just really love coffee. It’s also a wonderful dessert for people who aren’t naturally blessed with baking genes. You are rewarded with a quick and sophisticated dessert without even turning on your oven.

Coffee Jelly is a nostalgic and common dessert in Japan and Vietnam loves their drip coffee sweetened with condensed milk. My Coffee Jelly is a bit of a mashup of the two. It’s completely make ahead and you can do all the prep in less time than it will take you to remember what comes after, “watch it wiggle, see it jiggle”; so let’s get into it.

Making Coffee Jelly

In Japan, coffee jelly is so ubiquitous you’ll find it in every grocery and convenience store, packaged like ready to eat Jello. It’s not very sweet, as Japanese people generally don’t favor super sweet foods. Vietnam, on the other hand, has a prolific pastry and dessert culture. Their coffee jelly is usually a somewhat more complicated affair, stacking layers of sweetened cream with layers of coffee jelly. I keep the simplicity of the Japanese version but use a robust Vietnamese coffee, serving it with dreamy, sweetened condensed milk-it’s the best of both worlds!

Once the gelatin is mixed, it’s time to make the coffee. I like to use the famed chicory coffee from Cafe du Monde in New Orleans. The chicory gives it a very robust, earthy flavor that is similar to Vietnamese coffee. If you would like it less intense, feel free to use whichever ground coffee you prefer.

Once it’s chilled and set, it’s ready to enjoy.  I serve it with condensed milk on the side. That way people with a big sweet tooth can add it to their heart’s content. The contrast of the sweet, creamy milk with the rich coffee jelly is like the most heavenly latte you’ve ever had.

Word of caution-this is a caffeinated dessert. So if you are really sensitive to caffeine you might want to enjoy this a little earlier in the day. Hey, there’s no law saying this can’t be breakfast… Whip up this easy, elegant Coffee Jelly and let me know what you think. Rate and comment on the recipe below, and don’t forget to tag us in your pics @funkyasiankitchen; we love hearing from you!

Coffee Jelly

• Author: Funky Asian Kitchen
• Prep Time: 3 minutes
• Cook Time: 5 minutes (plus chill time)
• Total Time: 8 minutes
• Yield: serves 4
• Category: sweets
• Cuisine: Japanese

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Ingredients

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• 8 grams gelatin powder (1 packet Knox gelatin)
• 3 tablespoons vietnamese coffee and 2 cups boiling water (I use Cafe Du Monde chicory and coffee in the yellow can)
• 4 tablespoons granulated sugar
• 1 can condensed milk

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Instructions

1. Put the gelatin powder in a bowl and mix with 2 tablespoons of cold water. Set aside.
2. Bring 2 cups of water to a boil in a small pot and turn off the heat. Add the coffee to the pot and steep for 5 minutes. Strain through a coffee/tea filter.
3. Rinse the pot, pour the coffee back in, and put it back on the stove. Add the sugar and bring the coffee to a simmer over high heat. As soon as it starts to bubble, turn off the heat and add the gelatin. 
4. Mix the gelatin into the coffee with a whisk or spoon for a couple minutes until the gelatin has fully dissolved.
5. Let the mixture cool for 10 minutes. 
6. Pour the mixture into 4 small cups, cover with a lid or plastic wrap, and refrigerate for 2 to 3 hours, or until the jelly has set.
7. Serve coffee jelly with the condensed milk on the side.

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Keywords: coffee, desserts, japanese, vietnamese, coffee jelly, sweets, make ahead