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.