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Red Bean Paste
5 from 18 votes

Red Bean Paste

Red Bean Paste is made by pressure cooking adzuki beans until soft, then blending or mashing them and cooking the mixture with sugar until thickened into a smooth or textured sweet paste. This staple ingredient can be used in many Asian desserts and pastries.

Prep Time
2 mins
Cook Time
45 mins
Servings: 10
Calories: 81 kcal
Course: Dessert
Cuisine: Asian, Chinese, Japanese, Korean, Taiwanese

Ingredients

  • 1 cup adzuki beans aka red mung beans
  • 5 cups water
  • 1 &¼ cups sugar (Remember to add sugar to your taste)

Instructions

    Cup of Yum
  1. Wash and put 1 cup adzuki beans (red mung beans) into an instant pot pressure cooker. 
  2. Pour 5 cups of water, close the lid and vent. Then, push the manual button to adjust time for 45 minutes at high pressure and natural release. 
  3. After that, drain the beans very well and put them back into the instant pot. 
  4. Next, use a blender or tool to blend or mash the beans. Depends on how fine or smooth you want the paste. Then, pour 1 & ¼ cups sugar. (Remember to add sugar to your taste!)
  5.  Mix the blended beans and sugar well.
  6. After, push the sauté button, keep stirring the mixture until it thickens and tastes like a paste texture.

Notes

  • No need to soak adzuki beans before pressure cooking; washing and cooking directly is sufficient.
  • Use the sauté function to thicken the paste while stirring to prevent burning and achieve the preferred texture.
  • Add sugar gradually and adjust to taste for desired sweetness.

Nutrition Information

Calories 81kcal (4%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 4mg (0%) Potassium 124mg (3%) Fiber 1g (4%) Sugar 12g (24%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 81

% Daily Value*

Calories 81kcal 4%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 4mg 0%
Potassium 124mg 3%
Fiber 1g 4%
Sugar 12g 24%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.