Red Bean Paste
A classic Chinese sweet paste made from adzuki beans, smooth and subtly sweet. Perfect as filling for mooncakes, buns, and more.
Ingredients
4 items- Adzuki beans 200 g
- White sugar 100 g
- Vegetable oil or lard 50 ml
- Water about 600 ml
Nutrition
Steps （6 steps）
Rinse 200 g adzuki beans with water, then soak in enough cold water for at least 4 hours or overnight until beans are plump and fully hydrated.
Put the soaked beans and soaking water into a pot, add more water if needed to cover beans by 3 cm. Bring to a boil, skim foam, then simmer covered for 40-50 minutes until beans are very soft and easily mashed.
Drain the cooked beans, reserve about 100 ml of cooking liquid. Transfer beans and a little liquid to a blender; blend for 30-60 seconds until smooth.
Add 50 ml vegetable oil to a non-stick pan over low heat, then add the bean puree and 100 g white sugar. Increase heat to medium and stir constantly to prevent sticking.
Continue stir-frying for about 15 minutes; the paste will thicken. When it holds together and doesn't stick to the spatula, cook over low heat for 2 more minutes until glossy.
Spread the paste on a plate to cool completely. Once cooled, store in an airtight container and refrigerate for up to a week.
Tips
Cook the paste over medium-low heat to avoid burning. Ensure the beans are fully soaked for even cooking. Adjust sugar to taste; lard yields richer flavor.
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