Red bean paste is found in many Asian pastries, cakes, and snacks. This is one version of the popular filling with a few of the many optional variations listed.
- 1Rinse the beans in cold water, discarding broken/discolored/shriveled beans.
- 2Place in a bowl or pot, cover with water, and soak over night.
- 3Drain and rinse in cold water.
- 4Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.
- 5Reduce heat and simmer until soft, about 1 1/2 to 2 hours.
- 6Remove from heat, drain, and cool.
- 7Use a mortar and pestle, food processor, or blender and mash/blend until smooth.
- 8Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).
- 9Final Prep
- 10Heat a wok or stir fry pan.
- 11Add oil and bean paste and fry on medium low heat for 2 to 4 minutes (until dry), pressing and turning occasionally with spoon or spatula.
- 12Remove from heat and cool.
- 13Transfer to an air tight container and refrigerate until use.
- 14The paste may be stored, refrigerated, for up to one week.
Use as needed in various recipes.
Member recipes are not tested by the CHOW food team.