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Asian Sweet Red Bean Paste
Saved for later (17)

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.


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

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