I made a variation of anko (japanese bean paste), koshian, which is very smooth. In stead of azuki red beans, i used plain white beans.
Now am thinking of making it with some other flavour, like with crème de menthe perhaps. Or Surinam orgeade.

Or perhaps i should caramellize some sugar first, and then add the bean paste and more sugar, so it would be more caramel flavour.

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