Red Bean Paste
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Calories
274 kcal
-
Course
Condiments
-
Cuisine
Chinese
Red Bean Paste
Description
Red Bean Paste starts with soaking and cooking azuki beans until soft, using a pressure cooker to reduce cooking time. For a smashed style, the cooked beans are crushed and cooked with sugar until the mixture thickens into a paste. For a smooth version, the cooked beans are strained or processed to remove skins or achieve a velvety consistency, then gently simmered with sugar, butter, and a pinch of salt until sticky and spreadable.
The finished paste offers a sweet, rich taste with a creamy yet textured mouthfeel depending on the method chosen. It is a staple ingredient in many East Asian pastries, buns, and confections where its sweetness complements doughy or rice-based elements.
Storing the paste in airtight containers in the refrigerator keeps it fresh for up to two weeks, allowing convenient use in various recipes. Soaking beans overnight is important to ensure even cooking and soften the beans before pressure cooking.
Ingredients
Smashed version
- 1 cup red bean aka azuki bean
- 3 cups water
- 1/2 cup sugar
- 1 salt tiny pinch of
- 2 tbsp. butter or lard or vegetable oil
Smooth version
- 1 cup red bean azuki bean, around 200g, aka azuki bean
- 3 cups water
- 1 cup sugar
- 2 tbsp. butter 28 to 30g, or vegetable oil
- salt tiny pinch
Instructions
- Wash the red beans and soak the dried red beans at least 8 hours or overnight. Longer soaking time can shorten the cooking time.
- Drain and add around 3 cups of water in a high pressure cooker along with the beans.
- Cook the beans for around 40 minutes or until quite soft.
Smashed version
- Smash the beans with a hard spatula. Add sugar and heat over slow fire to cook off extra water until form a paste texture. Stir from time to time during the process.
Smooth version
- Press the cooked mixture with a spatula through a fine strain to remove the skins to get the smoothest texture. Or if you prefer to keep the skin, transfer all the content to a food processor and blend to a smooth consistency.
- Transfer the paste to a pan. Add salt, sugar and butter. Use low fire to simmer the exceeded water out. Keep stirring during the process until the paste can sticky together.
How to store
- Transfer to air-tight container, wait for the paste to cool down. Store in fridge.
Notes
- Store red bean paste in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
- Soaking the beans overnight reduces cooking time and ensures even softness.
- Choose between smooth or smashed textures by straining the cooked beans or mashing them according to preference.
- Use butter or vegetable oil as fat to enrich the paste depending on dietary preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 274kcal | 14% |
| Carbohydrates | 62.6g | 21% |
| Protein | 30g | 60% |
| Fat | 0.4g | 1% |
| Saturated Fat | 15g | 75% |
| Sodium | 396mg | 17% |
| Potassium | 502mg | 11% |
| Fiber | 5.6g | 22% |
| Sugar | 40.8g | 82% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 11.4mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
