Sweetened Red Bean Paste
Simmered adzuki beans mashed into a glossy, deeply sweet paste for fillings.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This slow-simmered paste turns dried adzuki beans tender enough to mash, then cooks them down with sugar until thick and glossy. Use it as a filling for mochi, buns, and pastries, or spread it straight onto toast. The texture ranges from smooth to chunky depending on how much you mash the beans.
Ingredients
- 1 cup dried adzuki beans, rinsed and sorted
- 4 cups water, for cooking beans
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon neutral vegetable oil
Method
-
Place the rinsed adzuki beans in a bowl, cover with cold water by several inches, and soak at room temperature.
-
Drain the soaked beans and transfer to a 6-quart saucepan. Add 4 cups fresh water and bring to a boil over high heat.
-
Reduce heat to low, cover partially, and simmer until the beans are very soft and split easily when pressed, adding more water if the level drops below the beans.
-
Drain any excess liquid, leaving just enough to keep the beans moist, and mash the beans with a potato masher or the back of a spoon to your desired texture.
-
Return the mashed beans to the saucepan over medium-low heat. Stir in the sugar and salt.
-
Cook, stirring frequently, until the sugar dissolves and the paste thickens and pulls together, about 15 minutes.
-
Stir in the vegetable oil and continue cooking, stirring constantly to prevent scorching, until the paste is glossy and holds its shape when mounded on a spoon.
-
Transfer the paste to a shallow dish and let cool to room temperature; it will thicken further as it cools.
-
Cover and refrigerate until ready to use in fillings or spreads.
Rate this recipe
Sweetened Red Bean Paste
This slow-simmered paste turns dried adzuki beans tender enough to mash, then cooks them down with sugar until thick and glossy. Use it as a filling for mochi, buns, and pastries, or spread it straight onto toast. The texture ranges from smooth to chunky depending on how much you mash the beans.
8 hr 30 min 16 oz 95 cal
Ingredients
- 1 cup dried adzuki beans, rinsed and sorted
- 4 cups water, for cooking beans
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon neutral vegetable oil
Method
- 1
Place the rinsed adzuki beans in a bowl, cover with cold water by several inches, and soak at room temperature.
- 2
Drain the soaked beans and transfer to a 6-quart saucepan. Add 4 cups fresh water and bring to a boil over high heat.
- 3
Reduce heat to low, cover partially, and simmer until the beans are very soft and split easily when pressed, adding more water if the level drops below the beans.
- 4
Drain any excess liquid, leaving just enough to keep the beans moist, and mash the beans with a potato masher or the back of a spoon to your desired texture.
- 5
Return the mashed beans to the saucepan over medium-low heat. Stir in the sugar and salt.
- 6
Cook, stirring frequently, until the sugar dissolves and the paste thickens and pulls together, about 15 minutes.
- 7
Stir in the vegetable oil and continue cooking, stirring constantly to prevent scorching, until the paste is glossy and holds its shape when mounded on a spoon.
- 8
Transfer the paste to a shallow dish and let cool to room temperature; it will thicken further as it cools.
- 9
Cover and refrigerate until ready to use in fillings or spreads.