Sugar-Free Anko (Red Bean Paste) in a Rice Cooker: Easy & Healthy Recipe

Updated at: 10/06/2025

Craving the sweet, comforting taste of anko (red bean paste) but watching your sugar intake? This recipe delivers the perfect solution: a delicious, sugar-free anko made effortlessly in your rice cooker! Forget complicated techniques and lengthy cooking times; this method simplifies the process, yielding a naturally sweet and healthy alternative to traditional red bean paste. We use the natural sweetness of the beans themselves, enhanced by a touch of sweetener like erythritol or stevia, to achieve a delightful balance of flavor and texture. This recipe is ideal for those with dietary restrictions or simply seeking a healthier dessert option.

This simple, sugar-free anko is surprisingly versatile. Spread it on toast, fill your mochi, or enjoy it as a delightful topping for various treats. Ready to make your own batch of this healthy and delicious delight? Let's dive into the step-by-step process!

Tools Needed

Ingredients

  • Aki (Adzuki beans): 1kg
  • Water: 1kg (lukewarm)
  • Rice: 200g

Step-by-Step Instructions

Step 1. Cooking the Azuki Beans

  • Place aki beans in the rice cooker. Add 1kg of lukewarm water.
  • Press the cook button on the rice cooker. Normal cooking setting is fine. Cook until the beans are soft and easily mashed.
  • If beans aren't soft enough after the first cooking cycle, cook again until soft.
  • Once cooked, let the beans cool slightly until they are easily mashed by hand.
Place aki beans in the rice cooker. Add 1kg of lukewarm water.Press the cook button on the rice cooker. Normal cooking setting is fine. Cook until the beans are soft and easily mashed.Once cooked, let the beans cool slightly until they are easily mashed by hand.
Cooking the Azuki Beans

Step 2. Mixing and Fermenting

  • Add 200g of rice to the cooked beans and mix well.
  • Add a small amount of wet rice to the top and leave the rice cooker lid slightly ajar. This prevents the beans from overheating.
  • Let the mixture ferment for 7-10 hours. Stir occasionally and add lukewarm water as needed to maintain a slightly sticky consistency.
Add 200g of rice to the cooked beans and mix well.Add a small amount of wet rice to the top and leave the rice cooker lid slightly ajar. This prevents the beans from overheating.Let the mixture ferment for 7-10 hours. Stir occasionally and add lukewarm water as needed to maintain a slightly sticky consistency.
Mixing and Fermenting

Step 3. Cooling and Storage

  • After fermentation, transfer the anko to a Tupperware container.
  • Let the anko cool completely before serving. It can be used immediately, but it’s better to let it cool overnight.
After fermentation, transfer the anko to a Tupperware container.Let the anko cool completely before serving. It can be used immediately, but it’s better to let it cool overnight.
Cooling and Storage

Step 4. Optional: Achieving Desired Texture

  • Blend for a smoother consistency.

Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl

Tips

  • Ensure the anko mixture isn't too thick during fermentation, or the bacteria will die.
  • Leaving the rice cooker lid slightly open during fermentation helps maintain the right temperature.

Nutrition

  • N/A

FAQs

1. Can I use other sweeteners besides erythritol or stevia?

Yes, you can experiment with other sugar substitutes like monk fruit or xylitol. However, keep in mind that different sweeteners have varying levels of sweetness, so you may need to adjust the amount accordingly.

2. How long can I store the sugar-free anko?

Store the cooled anko in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months.


Making delicious and healthy anko has never been easier. This rice cooker method simplifies the process, allowing you to enjoy this traditional treat guilt-free. Now go forth and create your own batch of this versatile and satisfying sugar-free red bean paste!