Red bean paste is a nutritious and delicious paste used in many Chinese and Japanese desserts and pastries. It is made by boiling Adzuki beans, also called red beans. The beans are then sweetened with sugar and seasoned with butter to form a smooth and creamy consistency. I learned making red bean paste few years ago from Just one cook when I used it in an Indian sweet bread. Besides being gluten free, this recipe is also vegan, soy free, dairy free, corn free, egg free, nut free and refined sugar free.
There are two types of red bean paste, mashed and smooth. Mashed version is more rustic and the most common for home cooking and is the one I am sharing in the recipe below. In this paste, the beans are mashed roughly and the broken beans can be seen throughout the paste.
Smooth version is creamy with a very smooth texture. It is a bit of a hassle to make. Traditionally, the mashed beans are passed through a sieve to remove the bean skins and a substantial amount of sugar and lard (or vegetable oil) is blended into the paste. For an easy shortcut, you can puree the beans in a food processor or with immersion blender. This type of paste is commercially available in most of the Asian supermarkets but I really adore the homemade version, it tastes so much better that you can eat it by itself. It’s easy to make and you can adjust the sweetness and oil that goes into it and also flavor it as you like.
I took this out from the freezer, made 3 months ago.
I made the mashed red bean paste with 1 cup of dried adzuki beans and 3/4-cup coconut sugar. Typically, equal parts of beans and sugar is used but my family like things a little less sweet. Making at home also gives the freedom to modify its texture and consistency simply by increasing/decreasing the cooking time. For this recipe, after boiling the beans I cooked on sauté for about 20 minutes. I knew I need the texture to be that of the potato patties.
I really like using the instant pot for making the red bean paste. It does not require pre-soaking of the beans overnight, and it reduces the cooking time. But if you don’t own an instant pot, no worries! You can still use a normal pot to cook this one easily. I have included both ways.
Ingredients
- 1 cup rinsed dried adzuki/azuki beans
- 3 cups water (I usually add 4 cups to make some extra bean stock for the soup)
- 3/4 cup coconut sugar
- Oil as required (about 1-2 tbsp)
- 1/4 tsp nutmeg powder
- 1/2 tsp green cardamom powder
- 1/2 tsp ginger powder
Instructions
- Put the beans into instant pot. Pour in water.
- Cover and secure the lid, moving the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 30 minutes, then allow the pressure to release naturally.
- When the metal pin completely drops down, move the steam release valve to VENTING and unscrew the lid.
- Drain the cooked beans right away in a bowl through a strainer. Use the strained red bean water in curry or soup.
- Put the softened beans back in the instant pot. (At this point for a smooth paste you can use an immersion blender to blend the beans, or transfer to a blender to puree).
- Select "sauté" mode on less (low). Cook while stirring and mashing the beans with a wooden spoon or spatula.
- Add the sugar. Continue cooking while stirring occasionally, until the sugar is completely melted and absorbed into the beans.
- The bean paste is done when you can draw a line in the mixture with a spatula and can see the bottom of the pot for 1-2 seconds.
- Add cardamom powder, ginger powder and nutmeg.
- If the paste is sticking to the pot add some oil and stir constantly scraping the bottom. This bean paste should neither be loose nor firm.
- Transfer the paste to a bowl or plate to cool.
- It will keep in the refrigerator, well covered, for up to 5-6 days.
- Soak adzuki beans in water overnight. Drain, then rinse well.
- Put the beans into a 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).
- Drain the cooked beans and put it back in the pot (for a smooth paste you can use an immersion blender to blend the beans, or transfer to a blender to puree)
- Add sugar. Cook over medium-low heat while stirring occasionally.
- Follow steps 9,10,11 and 12 to complete the paste.
angiesrecipes
I love both smooth and mashed versions. So much healthier using the homemade one for the desserts.
sherry
home made versions of anything is usually the best. i’m not sure about red bean paste; it just doesn’t seem like it should be in a sweet dessert tho 🙂
Judee
Very interesting to use a bean base for a sweet dish. I haven’t used a azuki beans in years . Sounds and looks good.
Michelle | Sift & Simmer
Mmm we love red bean paste, especially in steamed buns! Very cruious about the additions of the spices, will have to try that!
Evi @ greenevi
Wow, I’m totally trying this, sounds so delicious!!
Heidi | The Frugal Girls
I love easy recipes, so I really appreciated how you decided to share the mashed beans version. This is such a tasty fun idea!
2pots2cook
Thank you very much for reminding me of my mother’s cakes made with mashed Adzuki. She also made home made version and I thank you for bringing warm memories back !
Easyfoodsmith
I would love to give this a try someday. Sounds interesting.
Raymund
This is very handy as I use red bean paste a lot, in breads and pastries. Thanks!
evi erlinda
I like your way making red bean paste, Balvinder. The result is so good. It does not matter mashed or smooth, my Chinese steam buns will be so flavorful!
John / Kitchen Riffs
Such a nice recipe! I prefer the mashed version — just like the texture. Good stuff — thanks.
Katerina
I love red bean paste but have never thought of making it at home – thanks so much for this recipe, Balvinder! Looking at the ingredients, I just bet the paste is delicious enough to eat on its own but I’m sure it really shines in pastries and cakes.
Laura
Balvinder, I’ve never ever seen a recipe for red bean paste! I’d no idea how it was made, or even that there was more than one type! My son loves loves loves anything with red bean paste. I may have to give this a try, especially if, as you say, it’s so much better than store-bought versions! Thanks for all the information and the recipe!
Raquel AbuShaban
I’ve just recently tried red bean paste in mochi. I was a little nervous at first, but it was pretty good! Thanks for the recipe!