Homemade Red Bean Paste (Hong Dou Sha, 红豆沙)
User Reviews
5
Homemade Red Bean Paste (Hong Dou Sha, 红豆沙)
Description
The process begins by soaking adzuki beans overnight, then rinsing and simmering in water for 60 to 90 minutes until very soft, with occasional water topping to prevent burning. Alternatively, a pressure cooker or instant pot can reduce cooking time to about 25 minutes. Once cooked and cooled, the beans are drained and blended with white and dark brown sugars and butter to form a smooth paste, though water may be added sparingly to aid blending.
The blended puree is returned to the stovetop and cooked over medium-high heat, stirred constantly to prevent burning, until the paste darkens and thickens, holding its shape. This paste can be used as a sweet filling in many traditional Asian pastries and desserts.
Butter imparts richness and smoothness to the bean paste, but coconut oil may replace it for a vegan version, though in reduced quantity to minimize coconut flavor. This paste thickens as it cools and will be drier and firmer after refrigeration.
Ingredients
- 200 g adzuki beans about 1 cup, see note 1, aka red beans
- 500 ml water
- 2 tablespoon white sugar
- 2 tablespoon dark brown sugar
- 80 g butter about ⅓ cup, see note 2 for vegan options
Instructions
Soak the beans
- Soak adzuki beans in water overnight. Drain then rinse well.
Cook the beans
- Put the beans into a small pot. Pour in water. Bring it to a boil then leave to simmer for 60-90 mins until they become soft and easy to crush (check the water level halfway through. Top up if necessary to avoid burning).
- You may use a stove-top pressure cooker or an instant pot to speed up the process. Cook for 25 mins. Then leave to cool naturally.
Option 1: Make a smooth paste with a blender
- Drain the cooked beans then put into a blender or food processor. Add white sugar, dark brown sugar and butter. Blend on high speed into a fine paste. You may need to add a little water to make blending easier. However, only add as little as necessary.
- Transfer the puree into a pan. Cook over medium-high heat while stirring and flipping constantly to avoid burning. Once the paste becomes dark and holds in shape, transfer out to cool (See note 3 for the consistency).
Option 2: Make a chunky paste by hand
- Remove the remaining water from the cooking pot. Add white sugar, dark brown sugar and butter to the beans. Use the flat bottom of a jar (or a potato masher if available) to crush the beans.
- Turn the heat back on. Heat up the paste to reduce its moisture until it reaches the desired consistency (see note 3). Stir constantly during this process to avoid burning.
Storage
- Red bean paste can be kept in the fridge for up to 3 days or in the freezer for two months. Defrost in the fridge before using.
Notes
- Adzuki beans can be found in Asian or whole food stores; canned beans can be used to skip cooking but may change texture.
- Replace butter with half the amount of coconut oil for a vegan-friendly version, noting that this will produce a slightly firmer paste with coconut flavor.
- Caution that the paste becomes drier and firmer after cooling, so avoid overcooking to maintain desired softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 500g
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 284kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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