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CHOW: Recipes: Asian Sweet Red Bean Paste
MEMBER RECIPE

Asian Sweet Red Bean Paste Recipe

By hannaone
Difficulty: Easy | Total Time: 14 to 24 hours | Active Time: | Makes: About 2 cups

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.

INGREDIENTS
  • 2/3 cup Dried Azuki beans
  • Water for boiling
  • 1/2 cup sugar, brown sugar, or honey
  • Neutral flavor oil for frying

Optional

crushed

  • walnut
  • pecan
  • ghingko
  • almond
  • peanut

mashed

  • lemon
  • orange
  • pineapple

More Options

  • Raisins
  • Cinnamon to taste
INSTRUCTIONS
  1. Rinse the beans in cold water, discarding broken/discolored/shriveled beans.
  2. Place in a bowl or pot, cover with water, and soak over night.
  3. Drain and rinse in cold water.
  4. Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.
  5. Reduce heat and simmer until soft, about 1 1/2 to 2 hours.
  6. Remove from heat, drain, and cool.
  7. Use a mortar and pestle, food processor, or blender and mash/blend until smooth.
  8. Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).
  9. Final Prep
  10. Heat a wok or stir fry pan.
  11. Add 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.
  12. Remove from heat and cool.
  13. Transfer to an air tight container and refrigerate until use.
  14. The 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.

    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • I use this for making "Moon Cakes",my sons 4th grade class (6 yrs ago) were told to bring a traditional dish that pertained to their family heritage. My sons Asian friend brought them and his mother was kind enough to give me their family recipe. My children have and continue to ask me to make them & as a single father of 3 for the last 8 yrs it's a wonderfully simple dish they cannot get enough...+READ

    I use this for making "Moon Cakes",my sons 4th grade class (6 yrs ago) were told to bring a traditional dish that pertained to their family heritage. My sons Asian friend brought them and his mother was kind enough to give me their family recipe. My children have and continue to ask me to make them & as a single father of 3 for the last 8 yrs it's a wonderfully simple dish they cannot get enough of. I always bought the red bean paste at an Asian market but with this recipe I can be assured of what exactly is in it and can control or adjust the sweetness to our taste. Thank~You for the recipe, it WILL be used.-COLLAPSE

  • This is great! I loved the red-bean pastries I could get in Asian shops in Paris, but I have never been able to find them in Dublin. I will definitely make this, thanks!!

  • I don't know how traditional it is, but I have seen it in some Chinese and Korean bakery/pastry shops. Often served with some type of ice cream.

  • I never realized that sweet bean paste was so simple to make.
    I've always enjoyed the Chinese and Japanese pastries that use this not-overly-sweet filling.
    Would wrapping this in a wonton skin and frying it be close to anything traditional?

  • Believe it or not, red bean paste makes an absolutely awesome hamantashen filling.