2 Reviews of Tsubushi an - Sweet Bean Paste for Japanese Sweets

From: Nose

On Feb 13, 2005

I think I didn't cook the beans quite enough at the beginning. They never really mushed enough to make this paste rather than just sweetened beans. This was still an improvement over the last time I tried to make this stuff with a different recipe - that time, I scorched the beans and had to throw them out. This recipe very clearly explains to you how not to do that. I don't have a kitchen scale, so I used 1 1/2 cups of beans - nothing else is really measured precisely, so it seemed like the technique rather than the proportions were important here. Then I used 1 1/2 cups of sugar, but I found that adding more when suggested got the stuff a little closer to paste texture. I have discussed this recipe with the poster and she said she made it again recently and it did work for her, so I would encourage other people to try it. The first time I tried adzuki bean paste, I never would have guessed that I would end up trying to make it at home, but now I seem to have acquired a taste for it. I also like that it seems to me to be more filling than many other desserts.

From: Rummz

On Nov 13, 2007

I soak my beans about 10hours. Then followed the recipe exactly. This is the one i was looking for. Takes little time but worth it! Thanks for sharing!