I’ve been making red bean paste for a while now, and it always turns out delicious! This recipe uses simple ingredients, and the cooking method allows the beans to break down into a smooth, velvety paste that’s just the right amount of sweet.
Red Bean Paste: A Family Favorite
Red bean paste has always been the star filling in our household.
Ever since I was a child, I’ve been absolutely captivated by the rich, sweet, and velvety texture of this delightful paste. My love for it grew so strong that I eventually decided to try my hand at making it myself.
Over the years, I’ve experimented and refined the recipe, and today, I’m proud to share the version that I’m most satisfied with.
My children have inherited my love for red bean paste. They absolutely adore anything stuffed with it, whether it’s buns, cakes, or even just a spoonful on its own.
I can’t help but laugh because the jar of red bean paste I store in the fridge always seems to shrink mysteriously. It turns out they’ve been sneaking bites whenever they can.
Why I Make Red Bean Paste
One of the main reasons I love making red bean paste from scratch is the ability to control everything about it, from the sweetness to the texture.
Sure, store-bought red bean paste is easily accessible and convenient, but I don’t always know what goes into it, and I like having full control over the ingredients.
When I make it myself, I know exactly what I’m putting in, and I can adjust the flavors to suit my family’s preferences.
For instance, I can add a little more rock sugar for a sweeter paste, or reduce it if I’m aiming for a more subtle sweetness.
Plus, homemade red bean paste always tastes fresher and richer than the store-bought varieties.
I also enjoy the process of making my own ingredients, whether it’s taro paste, blueberry jam, or even homemade luncheon meat (Spam).
Tips for Making the Best Red Bean Paste
I always recommend soaking the red beans for at least 4 hours, but overnight soaking works best. This softens the beans and helps them cook more evenly, so you don’t have to spend as much time stirring and waiting for them to break down.
In this recipe, I’ve chosen to use rock sugar instead of regular white sugar.
But since everyone’s taste preferences are different, feel free to adjust the sugar to your liking.
How to Cook Red Bean Paste
When it comes to cooking red beans, I like to take the easy route.
Just like how I cook the pork for my meat floss recipe, I absolutely love using a rice cooker to prepare the beans—it’s the ultimate “set it and forget it” method!
This way, I don’t need to keep an eye on the beans constantly, and I can trust that they’ll cook evenly.
Once the beans are cooked, I check them by gently pressing on them with my fingers. If they easily break apart, they’re ready to be turned into paste.
If you don’t have a rice cooker, don’t worry! You can easily cook the beans in a regular pot.
Start by bringing the beans to a boil over high heat, then reduce the heat to low and let them simmer gently. Stir the beans occasionally to make sure they don’t stick to the bottom of the pot. Cooking them will take about 1 to 2 hours, depending on how soft you want the beans to be. You’ll know they’re done when you can easily mash them between your fingers or with a spoon.
If you’re in a hurry and don’t want to soak the beans overnight, a pressure cooker is a great alternative. It speeds up the cooking process and ensures that the beans break down quickly.
How to Use Red Bean Paste
Once you’ve made your red bean paste, the possibilities are endless! Red bean paste can be used as a filling for all kinds of treats, like red bean buns, red bean bread, tang yuan (glutinous rice balls), and mooncakes.
If you love mochi like me, red bean paste is a classic filling for homemade mochi as well!
Ingredients
- 250g red beans
- 40g rock sugar (can be substituted with white sugar)
- 150g butter (adds richness and eliminates the bean’s raw taste)
- 40g brown sugar (deepens the color and adds flavor)
- 60g glucose syrup (helps keep the paste smooth and moist; you can substitute it with honey)
- Water (as needed for cooking the beans)
Instructions
- Soak the red beans: Rinse 250g of red beans and place them in a container. Add enough water to cover the beans and let them soak for at least 4 hours (overnight is best). This softens the beans and speeds up the cooking process.
- Cook the red beans: Transfer the soaked beans to a rice cooker. Add 40g of rock sugar and enough water to cover the beans by about 2-3 cm. Cook the beans using the regular steam rice setting.
- Make the bean paste: Once the beans are fully cooked, remove them from the rice cooker and place them into a blender or food processor. Blend the beans until you get a smooth, fine paste.
- Fry the bean paste: Heat a non-stick pan over medium-low heat. Add the smooth bean paste and 150g of butter. Stir constantly until the butter melts and fully combines with the paste. Then add 40g of brown sugar and 60g of glucose syrup, and keep stirring until the mixture is well blended. Continue cooking on medium-low heat, stirring constantly to prevent it from sticking or burning. As the moisture evaporates, the paste will thicken and start to form a cohesive mass. Once you can draw a spatula through the paste and the trace doesn’t immediately close, the paste is done. This usually takes about 20-30 minutes.
Frequently Asked Questions
Can I use white sugar instead of rock sugar?
Yes, white sugar can be used in place of rock sugar. However, rock sugar adds a unique mild sweetness and flavor that makes the paste more traditional.
How to store red bean paste and how long will it last?
Once made, cover the red bean paste with plastic wrap, pressing it directly onto the surface. Then, seal it with a lid. The paste can be stored in an airtight container in the refrigerator for 10-20 days. For longer storage, you can freeze it and thaw as needed.
Why can’t I get the same smooth texture as yours using the blender? It keeps running empty and doesn’t break down the beans properly.
If your blender isn’t processing the beans well, it’s likely because there isn’t enough moisture. The beans might be too dry for the blender to work efficiently. The fix is simple—just add a little water to help the blender break down the beans into that smooth, velvety texture.
Can I make this paste without butter?
While butter adds richness and eliminates the bean’s raw taste, you can substitute it with vegetable oil or coconut oil for a dairy-free option.
Perfect Red Bean Paste from Scratch
Ingredients
- 250 g red beans
- 40 g rock sugar can be substituted with white sugar
- 150 g butter adds richness and eliminates the bean's raw taste
- 40 g brown sugar deepens the color and adds flavor
- 60 g glucose syrup helps keep the paste smooth and moist; you can substitute it with honey
- Water as needed for cooking the beans
Instructions
- Soak the red beans: Rinse 250g of red beans and place them in a container. Add enough water to cover the beans and let them soak for at least 4 hours (overnight is best). This softens the beans and speeds up the cooking process.
- Cook the red beans: Transfer the soaked beans to a rice cooker. Add 40g of rock sugar and enough water to cover the beans by about 2-3 cm. Cook the beans using the regular steam rice setting.
- Make the bean paste: Once the beans are fully cooked, remove them from the rice cooker and place them into a blender or food processor. Blend the beans until you get a smooth, fine paste.
- Fry the bean paste: Heat a non-stick pan over medium-low heat. Add the smooth bean paste and 150g of butter. Stir constantly until the butter melts and fully combines with the paste. Then add 40g of brown sugar and 60g of glucose syrup, and keep stirring until the mixture is well blended. Continue cooking on medium-low heat, stirring constantly to prevent it from sticking or burning. As the moisture evaporates, the paste will thicken and start to form a cohesive mass. Once you can draw a spatula through the paste and the trace doesn't immediately close, the paste is done. This usually takes about 20-30 minutes.