Making Smooth Red Bean Paste
This is the foundation for countless steamed buns, mochi, and cakes. Achieving the right texture requires patience at the stove to evaporate the liquid without scorching the bottom of the pot.
Consistency is controlled by heat
The beans must be completely soft before you introduce sugar; otherwise, the skins will stay tough and ruin the texture. Use a heavy-bottomed pot to prevent the thick paste from burning during the final reduction.
- Heavy-bottomed saucepan
- Fine-mesh sieve or food processor
- Rubber spatula
- Large mixing bowl
What goes in.
- 1 cupdried adzuki beans
- 3/4 cupgranulated sugar
- 2 tbspneutral oil or unsalted butter
- 1/4 tspkosher salt
Evaporating the moisture
Once you add the sugar to the bean puree, the mixture will loosen significantly. You must stir constantly over medium-low heat until it reaches a consistency thick enough to hold its shape when lifted.
The method.
Rinse and soak
Place the adzuki beans in a bowl, cover with water, and let soak for at least 8 hours or overnight. Drain and discard the soaking water.
Boil the beans
Place beans in a pot and cover with 3 inches of water. Bring to a boil, then immediately drain the water to remove bitterness. Add fresh water and simmer for 60 to 90 minutes until a bean collapses easily between your thumb and finger.
Puree
Drain the excess liquid. Process the warm beans in a food processor or push them through a fine-mesh sieve with a spatula for a refined, silky result.
Cook with sugar
Return the bean mixture to the pot over medium-low heat. Add the sugar, salt, and fat. Stir steadily, scraping the bottom constantly.
Finish
Continue cooking for 15 to 20 minutes. The paste is ready when it pulls away from the sides of the pot cleanly and forms a mound that doesn't slump back down.
Other turns to take.
Chunky Style
Skip the sieve and lightly pulse the beans so some whole skins remain in the finished paste.
Honey-Sweetened
Replace half the sugar with mild wildflower honey for a deeper, floral aroma.
When it doesn't go to plan.
Always add the sugar only after the beans are fully softened; sugar prevents the bean skins from breaking down further.
The paste will thicken significantly as it cools, so stop cooking while it is still slightly softer than you want the final result to be.
Spread the finished paste on a flat tray to cool quickly; this stops the cooking process and prevents the bottom from darkening too much.
The ones that keep coming up.
How long will this last in the fridge?
It keeps well for up to five days in an airtight container. You can also freeze it for up to three months.
Why is my paste bitter?
This happens if the beans were not blanched long enough in the first boiling step. Always discard that initial cooking water.