Red Bean Paste
A video tutorial on How to Make Red Bean Paste used in Asian pastries and desserts. Also tips on making it more suitable as a filling for mooncakes.(Makes about 4 cups (960g) red bean paste)
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz red beans ((340g))
- Sufficient water (to soak and cover red beans in saucepan)
- ¾ cup sugar ((165g))
- ½ tsp salt
Instructions
- 1
Wash and drain red beans 2 to 3 times or until water runs clear. Top up with fresh water to cover beans. Soak for 4 to 8 hours.
- 2
Drain red beans. Transfer to a medium size saucepan. Top up with enough fresh water to cover red beans.
- 3
Place saucepan on the stove and bring water to a boil. Reduce heat to low and simmer for 1 hour. Top up with a little water when necessary.
- 4
After an hour, most of the water would have evaporated and beans should be very soft. Turn off stove and allow red beans to cool.
- 5
Using an immersion blender, pulse or blend red beans until smooth and fine.
- 6
Place saucepan back onto the stove over medium heat. Add sugar and salt. Stir to melt the sugar. Turn off stove and allow red bean paste to cool.
- 7
Transfer to air tight containers. Store in refrigerator for up to a week or in the freezer for up to a month.