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 keep refrigerated or frozen.
In Chinese: 自制红豆沙内馅-细腻柔滑
Homemade Red Bean Paste Recipe | MyKitchen101en
Yields: 490 g paste
- 150 g red bean
- 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)
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, keep refrigerated.