Akafuku Mochi

Rinse 200 g adzuki beans and soak them in water for at least 2 hours.

Drain the soaked adzuki beans and place them in a pot with fresh water. Bring to a boil, then simmer for 1 hour, or until tender.

Drain the cooked adzuki beans, reserving about 100 ml of the cooking liquid. Mash the beans with the reserved liquid and 100 g sugar until smooth.