<FERMENTED RED BEAN PASTE/ 発酵あんこ>
＜Yield> 5 serving
<Prep time> 5 mins
<Cook time> 8 mins( It doesn’t include the time for fermentation)
dried red beans 200g
rice malt / koji 200g
water 3cups/ 600ml
salt ¼ tsp -½ tsp
1; Wash red beans thoroughly. Into the pressure cooker, add red beans and water. Once the pressure is built up, cook it for 7mins. Carefully release the pressure. It's important that the red bean is fully cooked at this stage.
2; Strain the liquid. Make sure to save the liquid. Let the cooked red beans and liquid cool down to 60℃/ 140℉. Transfer the red beans into the rice cooker and mix with koji. Just make sure the temperature is not higher than 60℃/ 140℉ otherwise the koji(rice malt) will be destroyed.
3; Mix red bean liquid into 2 then stir. I add about 1 cup of liquid but it's up to your preference. If you want the red bean paste to be on the mushy and smooth side , feel free to add more water.
4; Set the rice cooker in warm keeping mode, and leave the lid open. You will need a wet cloth to cover the rice cooker to keep the temperature around 60℃. Let it ferment for 8hours. Make sure to mix it every 2 hours as long as you wet the cloth to keep it moist.
5; After 8hours of fermentation, add ½ tsp of salt and mix. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1; If you don’t have a pressure cooker, add water and red beans in the regular pot. Simmer it for 1hour with the lid on. Add more water during the cooking process. The goal here is cooking red beans until it's soft enough to mash it with two fingers.
Keep it in an air-tight container in the fridge for 5 days.