How to Make Zenzai & Anko (Japanese Red Bean Sweets) ぜんざいと餡子の作り方
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240p?! What is this?! Africa?!
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Just made my first batch ^_^ I found that if you almost deglaze the pan with water or your boiling liquid during the reducing stage of the anko, you can improve the texture quite a bit. Anyone looking for azuki beans, whole food markets carry them!
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@ma7ita You can. The texture and flavor might be slightly different
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@ma7ita nope :I
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She's the mom I have, except Mexican! If I tell my mom I want to do something like this she'll be like "it better be good!" Ahaha :3
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can i use red kidney bean instead of azuki bean
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shes the mom i always wanted.
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@MarieFace: It's called "natural brown", "raw" or "washed" sugar. It's partially refined sugar, just a few steps away from the more common white granulated sugar. In Asia, we use this rawer sugar when we want to use something less processed (more "organic"), or cheaper. Note: This "raw" sugar has a different level of sweetness from brown sugar (which frequently has molasses added) or the really dark turbinado/muscovado sugar (which is even less refined than natural brown sugar).
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Aww sleepy Francis!!
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what kind of sugar are they using?



anyone else think they should redo the early videos?
LMTR14 7 months ago 79
TO EVERYONE ATTEMPTING TO MAKE THIS: SOAK THE BEANS OVERNIGHT. If not, your beans will not be malleable even after the 30 minutes. I made the mistake of not soaking them, and I basically wasted half of my beans. I'm going to try it again with the rest of the beans, and I'll report back.
Also, if we're ONLY making the anko, how many oz of beans should we cook?
headphonic8 6 months ago 61