Homemade Adzuki Red Bean Paste
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Additional Time
8 hrs
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Total Time
8 hrs 35 mins
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Servings
12
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Calories
52 kcal
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Course
Condiments
Homemade Adzuki Red Bean Paste
Description
The recipe begins by soaking red adzuki beans overnight to soften them. The next day, the beans are drained and cooked in an Instant Pot with sugar and water under high pressure for about 28 to 30 minutes, which tenderizes the beans thoroughly. After a natural pressure release, the beans are blended into a smooth paste using an immersion blender or standard blender. This pureed bean mixture is then gently cooked over medium heat until significantly thickened, achieving a consistency where a spoon can stand upright in the paste. Finally, coconut oil is stirred in to enrich the paste's texture and add a subtle flavor.
The resulting adzuki bean paste is smooth, sweetened, and creamy, commonly used in various Asian pastries, mochi, or as a filling for desserts. The care taken in soaking and pressure cooking ensures the beans are tender and can be easily pureed, while the gradual cooking thickens without burning.
For storage, the paste can be refrigerated for up to one week or frozen for longer storage up to three months. Thawing should be done overnight in the refrigerator to maintain texture and flavor before using.
Ingredients
- 100 g azuki beans soaked overnight, red
- 96 g granulated sugar or to your taste
- 400 ml water
- 15 g coconut oil
Instructions
- The night before making the beans, soak the adzuki beans in big pot of water.
- The next day, drain the water from the beans.
- Add the drained beans into the Instant Pot along with the sugar and water.
- Place the lid on and set the valve to SEAL.
- Set to BEANS/CHILI function on high pressure for 28-30 minutes.
- Let the pressure naturally release.
- Use an immersion blender to blend the cooked beans. (Or transfer to a blender to puree).
- Transfer the blended beans to a small saucepot.
- Cook over medium heat until it thickens (it should be thick enough for a spoon to stand up on its own when it's stuck into the paste).
- Stir in the coconut oil and remove from heat.
- Transfer to a container if not using right away and let cool.
- Store in the fridge for up to 1 week or for longer-term storage, place into the freezer for up to 3 months.
Notes
- Thaw frozen bean paste overnight in the refrigerator before use to preserve texture and flavor.
- This recipe yields approximately one cup of sweet red bean paste, suitable for multiple dessert uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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