Red bean paste is a very common filling, especially in Chinese, Japanese and Korean desserts. It is not difficult to make smooth red bean paste at home, you can adjust the sweetness and it is much healthier than store-bought.
Red bean paste can be made in advance and kept frozen for later use.
Here are some recipes that you can incorporate our homemade paste into:
- Soft Fluffy Tau Sa Pao/Red Bean Pao (Chinese Steamed Bun)
- Fried Savory Dough (Ham Chim Peng) with Smooth Red Bean Filling
- Homemade Red Bean Filling Kee Chang
In Chinese: 自制红豆沙内馅-细腻柔滑
Homemade Smooth Red Bean Paste Recipe | MyKitchen101en
Yields: 490 g paste
Ingredients:
- 150 g red bean
- 600ml water
- 200 g granulated sugar
- 30 g cooking oil (about 2 ¼ Tbsp)
- 10 g glutinous rice flour + 2 Tbsp of water
- Pinch of salt (about ¼ tsp)
Instructions:
1 Wash and rinse red bean, soak overnight in the refrigerator. Soaking dry bean overnight will shorten the cooking time.
2 Drain and add in 600ml water, bring to the boil, reduce to low heat and cook for 2 hours.
3 Puree the cooked red bean until smooth using a blender.
4 Sieve the red bean for smoother paste texture.
5 Add sugar(200g), salt(¼ tsp), cooking oil(30g) and slaked glutinous rice flour to pureed red bean, mix until blended.
6 Cook over medium heat until smooth and shiny paste formed, stirring constantly (about 35 minutes).
7 Red bean paste can be prepared in advance, put in container and freeze it. Return frozen paste to room temperature before using.
Homemade Smooth Red Bean Paste Recipe
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Ingredients
- 150 g red bean
- 600 ml water
- 200 g granulated sugar
- 30 g cooking oil about 2¼ tbsps
- 10 g glutinous rice flour + 2 tbsps water
- ¼ tsp of salt
Instructions
- Wash and rinse red bean, soak overnight in the refrigerator. Soaking dry bean overnight will shorten the cooking time.
- Drain and add in 600ml water, bring to the boil, reduce to low heat and cook for 2 hours.
- Puree the cooked red bean until smooth using a blender.
- Sieve the red bean for smoother paste texture.
- Add sugar(200 g), salt(¼ tsp), cooking oil(30 g) and slaked glutinous rice flour to pureed red bean, mix until blended.
- Cook over medium heat until smooth and shiny paste formed, stirring constantly (about 35 minutes).
- Red bean paste can be prepared in advance, put in container and freeze it. Return frozen paste to room temperature before using.
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Nutrition (per serving)
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Why need to put glutinous rice flour?
Glutinous rice flour add some stickiness texture to the paste.
May I know can we cut the oil amount? And we should keep in fridge after cool down?
It is not advisable to reduce the oil. Put the paste in container and freeze it. Return frozen paste to room temperature before using.
Wow u have to keep stirring for 30 min
I made this.. but the paste isn’t shine. Could you tell me what is something wrong?
Did you add glutinous rice flour?
Yes i did. I follow all the ingredients and instructions. But I make more than your recipe. Maybe it need more glutinous rice flour?
If you double the bean, you will need to double all ingredients.
Thank you for sharing. 1. Please freeze the red beans after a few hrs .Then defrost the next day and continue like your steps but the beans will tender very soon. 2. I will drain some of the red bean soup out and then blend it, no need to waste the gas to heat to dry ! I learn from your secret is to add in some Pulut flour, I added in flour or rice flour, no that good. Thanks for your tips.
Can I reduce sugar? Thanks
Yes. You may refer the other recipe: http://mykitchen101en.com/how-to-cook-traditional-red-bean-paste-for-mooncake/
Can we use this paste to make “Jin dui”? I guess can ya?
It can be using as filling for bread, pao, glutinous rice dumpling (kee chang), glutinous rice ball (tang yuan), mochi, etc. Red bean paste is used in lots of Chinese, Japanese and Korean cuisine.
Hi. Can I mix either fresh durian or jackfriut with fresh blended pandan leaves when cooking the red beans? Thanks a lot.