Red Bean Paste

This Red Bean Paste is smooth, sweet, and comforting, with a subtle earthy flavor that I find irresistible. I like making it at home because it’s fresher and more flavorful than store-bought versions, and I can adjust the sweetness to my taste. It’s a versatile filling that I enjoy using in buns, pastries, and even as a topping for desserts.

Why You’ll Love This Recipe

I love this recipe because it uses just a few ingredients yet delivers a rich, satisfying flavor. The beans cook down into a creamy texture that’s naturally hearty, and the sugar brings out their delicate sweetness. I also like how adaptable it is I can make it smooth or chunky depending on the dessert I’m preparing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups (300 gr) adzuki red bean, soaked overnight
1 cup (200 gr) granulated sugar
1/2 tsp salt

Directions

1. I drain and rinse the soaked adzuki beans, then place them in a pot and cover with fresh water.
2. I bring the beans to a boil, then reduce the heat and simmer until they’re tender, about 1 to 1 1/2 hours, making sure to add more water if needed.
3. Once soft, I drain the beans and return them to the pot.
4. I add the sugar and salt, stirring over low heat until the sugar dissolves and the mixture thickens.
5. For a smooth paste, I blend the mixture with a hand blender or mash it with a spoon for a chunkier texture.
6. I let the paste cool completely before using it as a filling or storing it.

Servings and Timing

This recipe makes about 2 cups of red bean paste, enough for filling 10–12 buns or pastries. It takes around 10 minutes to prepare and 1 1/2 hours to cook.

Variations

I sometimes add a little honey or brown sugar instead of white sugar for a deeper flavor. For a richer paste, I cook the beans in a mixture of water and milk. I also like making a less sweet version when I’m using it in savory recipes.

Storage/Reheating

I keep the red bean paste in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze it in portions and thaw it in the fridge overnight before using. I don’t reheat it unless I need it warm for a recipe, in which case I gently warm it in a saucepan with a splash of water.

FAQs

Can I use canned red beans instead of dried?

Yes, I sometimes use canned adzuki beans to save time, but I make sure to rinse them well before cooking with sugar.

How can I make the paste smoother?

I blend the cooked beans with a hand blender or food processor until silky.

Is red bean paste supposed to be very sweet?

It depends on preference I usually adjust the sugar to match the dessert I’m making.

Can I use other beans if I don’t have adzuki?

Yes, I’ve made it with mung beans and black beans, but the flavor won’t be as traditional.

How do I prevent the paste from drying out?

I stir in a little water while cooking if it looks too thick, keeping it soft and spreadable.

Can I use this paste in savory dishes?

Yes, I sometimes reduce the sugar and use it in steamed buns or dumplings for a less sweet option.

What desserts go best with red bean paste?

I like it in mochi, dorayaki pancakes, steamed buns, and as a topping for shaved ice.

Do I need to soak the beans overnight?

Yes, soaking helps them cook faster and evenly, but if I’m short on time, I simmer them longer without soaking.

Can I freeze red bean paste?

Yes, I portion it into small containers or freezer bags and freeze it for up to 2 months.

Why is my red bean paste too runny?

It means it hasn’t thickened enough, so I keep cooking it on low heat until it reaches the right consistency.

Conclusion

This Red Bean Paste is one of my favorite fillings to make at home because it’s simple, delicious, and incredibly versatile. I love the balance of sweetness and earthy flavor, and I enjoy using it in both traditional Asian desserts and creative treats. Making it from scratch always feels rewarding, and it adds a homemade touch that elevates any recipe I use it in.

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