Homemade Sweet Red Bean Paste
A smooth, naturally sweet filling made from adzuki beans, perfect for steamed buns, mochi, and traditional pastries.
Story
Red bean paste is the heart of many beloved Asian desserts. Making it from scratch gives you control over sweetness and texture—whether you prefer it chunky or silky smooth.
Ingredients
dried adzuki beans
250 g
granulated sugar
150 g
water
for soaking and cooking
neutral vegetable oil
2 tablespoons
Instructions
1
Soak the beans
Rinse the adzuki beans thoroughly under cold water. Place them in a large bowl and cover with plenty of water. Let soak for at least 4 hours, or overnight. In warm weather, refrigerate while soaking to prevent fermentation.
2
Cook until tender
Drain the soaked beans and transfer to a pressure cooker. Add fresh water to cover the beans by about 2 cm. Seal the lid and cook on the beans setting for 35–40 minutes, until completely soft. Alternatively, simmer in a regular pot for 1–1.5 hours.
3
Mash and sweeten
Drain any excess liquid from the cooked beans. Mash with a potato masher, or blend for a smoother texture. Transfer to a non-stick pan, add the sugar, and cook over medium-low heat, stirring constantly until the mixture thickens. Stir in the oil at the end for a glossy finish. Let cool before using.
4
Store
Cool completely, then transfer to an airtight container. Refrigerate for up to one week, or freeze for longer storage.
