How to Make Red Bean Paste
The azuki bean (赤红豆, Chi Hong Dou) is one of the most important ingredients for making Chinese desserts. It is commonly used in Mainland-style hot pastries and Cantonese and Taiwanese cold desserts.
Nutrition Facts
Ingredients
Instructions
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Red Bean Paste for Mooncake
If you'd like to use red bean paste for mooncake and certain Chinese pastries, you will need to use the recipe (make 400 g paste) below because the oil-less version won't work.
100 g dried azuki beans (dried red beanss)
50 g vegetable oil
80 g rock sugar (or regular sugar)
15 g maltose
Method 1 Use Instant Pot: Add the beans to an instant pot (or a pressure cooker) with 1.5 cups water and cook with high pressure for 25 minutes, with a natural release.
Method 2 Use stovetop: Soak the beans overnight, drain and add to a tall pot. Cover with water by at least an inch (2.5 cm). Bring to a boil then reduce to a simmer and cover. Simmer for 1 hour, until the beans are soft and easy to mash . Keep an eye on the water level as you may need to add more during the simmering.
Puree the beans and cooking liquid in a food processor or high powered blender until smooth. Transfer to a bowl.
Add 1/3 of the oil and the bean puree to a pan over medium heat. Cook until the oil is incorporated into the puree. Once the oil is absorbed add the rock sugar and stir until dissolved.
Cook and stir until the paste begins to dry out, then add the remaining oil in two batches, stir to let it absorb fully each time.
Add the maltose. stir and cook until it melts and fully absorbed.
Continue cooking until the mixture is pulling away from the pan and comes together as one piece, 5 to 10 minutes.
Once done, transfer to a bowl and let it cool completely before using.
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Reviews from the Original Source
Super useful! This much was enough for 3 batches of desserts (lo ma chi, red bean bread, and pumpkin cakes.) I used much less sugar originally than in the recipe, but I think I might use more next time because I preferred it a bit sweeter. I struggled to cook it to be soft enough so I ended up blitzing it, but it still worked amazingly in the end! I still have ~300g adzuki beans, so I'll have to make some more red bean paste again later!
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