Posted by: Jonjon | February 8, 2009

Paste – Red Bean Paste 8/10 for the dry paste and 8.5/10 for the wet paste

Paste – Red Bean Paste 8/10 for the dry paste and 8.5/10 for the wet paste

February 8 2009 8/10

For chunky ones just use the same amount i.e 1 cup of azuki to 1 cup of confectioner’s sugar. Drain water, then combine the confectioner’s sugar with the azuki beans until fine paste like. The paste should be thick with some whole and half-crushed azuki beans. 8.5/10

• 2/3 cup Red beans 120g
• Water for boiling
• 50 ml Maple syrup
• 1/3 cup sugar 65g
• ¼ cup oil for frying


• Wash the beans and throw out any that are damaged. Place the beans in a small to medium-sized saucepan, cover with water and soak overnight. (This helps shorten the cooking time).
• The next day, bring the beans and water to a boil. Simmer for 1 ½ – 2 hours, until the beans have softened, adding more water as necessary. Drain. Make sure always have just enough water to cover all the beans
• Process the beans in a blender until smooth. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. Stir in the sugar and maple syrup.
• Heat the oil in a wok or frying pan. Fry the beans over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom. Press them gently with the back of a spatula to form a paste.
• Cool and use as called for in the recipe. Stored in a sealed container in the refrigerator, homemade sweet red bean paste will last for approximately 1 week.
• If you use a pressure cooker to prepare this bean paste filling, then you can skip the step of soaking beans over night. Directly you place the beans and enough water together in the pressure cooker and cook for about 20 minutes. Make sure always have just enough water to cover all the beans.

The recipe that only used confectioner’s sugar (I added a bit of water) and red beans without sifting it through a sieve made a dry paste. It tasted like dry red beans with added sugar, which worked for me.
The recipe that used the oil and maple syrup made a sweeter (the maple syrup was a good addition since it made the paste sweet in a more balanced way) but the paste was a bit runny although not liquidy at the same time. The taste worked for me, and I thought the sweetness was just right. I used only 85% of the sugar.


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