Making Smooth Red Bean Paste
The secret to a high-quality paste is the removal of the bean skins. By forcing the cooked beans through a fine-mesh sieve, you remove the fibrous hulls and leave behind only the concentrated starch and flavor.
Patience is your primary ingredient.
Do not rush the boiling stage; if the beans are not soft enough to crumble instantly, your paste will remain gritty.
- heavy-bottomed pot
- fine-mesh sieve
- silicone spatula
- large mixing bowl
What goes in.
- 1 cupdried azuki beans
- 3/4 cupgranulated sugar
- 1/4 tspkosher salt
Refining the Texture
Use a flexible spatula to press the softened bean pulp through a fine-mesh sieve into a bowl of water; the starch settles at the bottom, allowing you to discard the floating skins.
The method.
Rinse and boil
Place beans in a pot with plenty of water. Bring to a boil, drain, and refill with fresh water. Simmer until beans are tender enough to squash with zero resistance.
Sieve the pulp
Drain the beans and transfer them to a sieve set over a bowl. Add a small amount of water to help push the starch through the mesh, discarding the skins trapped in the sieve.
Separate the solids
Let the starchy water sit for 20 minutes until the white solids settle at the bottom. Carefully pour off the clear water from the top.
Cook down
Transfer the remaining thick starch paste to a clean pot over medium-low heat. Stir constantly to prevent scorching.
Sweeten
Add the sugar and salt. The mixture will turn thin and liquid again as the sugar melts, but keep stirring until it thickens into a pliable paste that holds its shape.
Other turns to take.
Chunky Style
Skip the straining process; simply mash the cooked beans by hand and proceed directly to adding sugar.
When it doesn't go to plan.
Test the readiness of your paste by pulling a spatula through it; it should leave a clean trail that does not immediately fill back in.
If the paste seems too dry, add a teaspoon of water at a time during the final cooking stage.
Cool the paste completely before using, as it firms up significantly once the sugars set.
The ones that keep coming up.
Can I use a blender instead of a sieve?
You can, but it will result in a grainy paste. The sieve is the only way to remove the outer skins that cause the grittiness.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe