/ck/ - Food & Cooking

I'd recently bought some canned red bean paste in order to make pic related, and was forced to let it sit in the car for a couple of hours (FL here).
When I got around to making the daifuku, the anko was a lot more fluid than all the recipes showed- I couldn't form it into balls to wrap the mochi around at all.
I've since refrigerated it and it's a little better, but nowhere near the consistency it should have.
Should I just buy another can, or is there a way to firm it up?

Is pounded mochi any better than stuff made from mochiko?