Red Bean Paste
This recipe for homemade red bean paste only uses 3 ingredients! It can be eaten on toast, in buns, or used in a variety of Asian desserts.
Servings: 8 people
Soak adzuki beans overnight.
Drain the beans. Add the beans to a sauce pan with 2 1/2 cups of water. Bring water to a simmer and simmer for 2 hours over low heat.
Remove from heat. Using either an immersion blender or regular blender, blend the beans until smooth.
Place the pan back onto the heat. Add the sugar. Simmer on low heat to reduce the red bean mixture until the consistency of a thick smoothie (~5 minutes).
Cool for 5 minutes before serving. This will allow the paste to thicken up.
- This recipe makes about a cup of red bean paste.
How do you change the consistency of the red bean paste? - You can customize the consistency of your red bean paste by cooking more or less. Cook the paste more for a thicker, dryer paste, Cook it less for a more watery, runny paste.
Can I make it less sweet? - Always my number 1 question! Yes you can! It is not required for red bean paste to be sweetened, so you don't have to add sugar to your paste. You can also use less sugar in your paste.
Can I use alternative sweeteners? - I actually haven't tested this, but I am confident it will work. Alternative sweeteners you can use are honey and brown sugar.
How do I store red bean paste? - It can be stored in an airtight container for up to 4 days in the fridge and up to 2 months in the freezer.
What can I use red bean paste for? - Eat it on toast. Make red bean buns with it. Use it to top off ice cream or use it to make ice cream. Eat it on shaved ice! It works with a variety of Asian desserts.
Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 51mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Calcium: 5mg | Iron: 1mg