Homemade sweet red bean paste with two ways (simplified smashed version and traditional smooth versioin)
Course sauce
Cuisine Chinese
Keyword red bean
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Calories 274kcal
Author Elaine
Ingredients
Smashed version
1cup red beans (azuki bean)
3cupswater
1/2cupsugar
1tiny pinch of salt
2tbsp.butter, lard or vegetable oil
Smooth version
1cup red beans (azuki bean) ,azuki bean ,around 200g
3cupswater
1cupsugar
2tbsp.butter or vegetable oil ,28 to 30g
a tiny pinch of salt
Instructions
Wash the red beans and soak the dried red beans at least 8 hours or overnight. Longer soaking time can shorten the cooking time.
Drain and add around 3 cups of water in a high pressure cooker along with the beans.
Cook the beans for around 40 minutes or until quite soft.
Smashed version
Smash the beans with a hard spatula. Add sugar and heat over slow fire to cook off extra water until form a paste texture. Stir from time to time during the process.
Smooth version
Press the cooked mixture with a spatula through a fine strain to remove the skins to get the smoothest texture. Or if you prefer to keep the skin, transfer all the content to a food processor and blend to a smooth consistency.
Transfer the paste to a pan. Add salt, sugar and butter. Use low fire to simmer the exceeded water out. Keep stirring during the process until the paste can sticky together.
How to store
Transfer to air-tight container, wait for the paste to cool down. Store in fridge.
Video
Notes
Store the paste in air-tighter container up for 2 weeks.Prepare time do not include the time for soaking the beans.