Red Bean Paste 餡子
Red bean paste is a classic ingredient in many Japanese desserts and snacks. It is easy to make at home if you follow the tips with step by step photos.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Dry Adzuki Beans
- 200 g sugar
- Water to cook beans
Instructions
- 1
Wash the adzuki beans and soaked it overnight.
- 2
Drain the soaking water and place adzuki beans in a large pot. Cook it over high heat and bring it to boil.
- 3
Turn the heat down and simmer for about 15 minutes.
- 4
Remove the pot from the heat and drain the cooking water. Put the beans back into the pot and add clean water and repeat the same process two more times. *2
- 5
Remove the pot from heat and drain the cooking water completely using a strainer.
- 6
Put cooked beans back in the pot and add sugar.
- 7
Stir them all together with a wooden spatula. It will be a little runny and glossy when the sugar melts.
- 8
Keep kneading with the wooden spatula. It will become thicker as the liquid evaporates.
- 9
When the paste loses its glossiness, turn the heat off.
- 10
Scoop out the paste onto a stainless steel tray to cool.
- 11
First 5 steps are same.
- 12
Before adding the sugar, place the cooked beans in a food processor and blitz them.
- 13
Put them back into the pot and add sugar.
- 14
Keep stirring and kneading as it gets thicker with a wooden spatula.
- 15
When it loses the glossiness and becomes thicker, turn the heat off and cool on a stainless steel tray.