Making Smooth Red Bean Paste
The secret to a smooth paste is patience during the boiling stage and consistent stirring once the sugar hits the pan. You are looking for a texture that holds its shape without being sticky or grainy.
Watch your heat as the moisture leaves the pan.
The paste thickens rapidly in the final ten minutes; stirring constantly prevents the sugars from scorching against the bottom of the pot.
- heavy-bottomed saucepan
- fine-mesh sieve
- rubber spatula
What goes in.
- 1 cupdried adzuki beans
- 3/4 cupgranulated sugar
- 3 tbspneutral oil or unsalted butter
- 1/4 tspsalt
Sifting for Smoothness
After the beans are soft, pressing them through a fine-mesh sieve removes the skins and ensures the resulting paste is uniform and velvety.
The method.
Soak the beans
Cover beans with three inches of cold water and let them sit overnight, or boil them for five minutes, cover, and soak for one hour.
Simmer until tender
Drain and add fresh water to cover by two inches. Simmer on low heat until you can crush a bean easily between your thumb and finger, usually about 90 minutes.
Sieve the beans
Drain the liquid and press the beans through a fine-mesh sieve into a bowl using the back of a spoon to discard the skins.
Cook with sugar
Transfer the bean solids into a heavy-bottomed saucepan over medium heat. Stir in the sugar, oil, and salt.
Evaporate
Continue stirring for 15 to 20 minutes until the mixture releases from the sides of the pan and holds a firm peak when the spatula is lifted.
When it doesn't go to plan.
Test for thickness by placing a small dollop on a cold plate; it should set firmly within a minute.
Do not skip the fat; it provides the necessary sheen and keeps the paste from drying out when wrapped in dough.
If the paste seems too dry, add a teaspoon of water at a time until you reach the desired consistency.
The ones that keep coming up.
Can I use a blender?
You can, but it will leave the skins in the paste, resulting in a coarse texture rather than the traditional smooth, silky filling.
How long will this last?
Keep it in an airtight container in the refrigerator for up to five days, or freeze it for up to three months.
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