Cook until finishedĪfter that, return the beans to the stove to cook off any excess water. Red bean paste is usually eaten as a filling or topping on more plain foods like steamed buns, glutinous rice dumplings or sweet sticky rice so keep that in mind it should be quite sweet. Start with using a third to a half cup of your favourite sweetener (much less if you use stevia), blend it in, taste and increase the sweetener to your preference. You can also just use sugar or whatever type of sweetener you like. If you go the date-route as well, you may need to use more dates or less dates as all varieties have a different level of sweetness. I used just over a cup of soaked Khadrawy dates. Instead, I’ll just blitz them with an immersion blender and be done with it. However, I leave the skins in the paste for their nutritional value and because I find the process of pushing beans through a sieve much too tedious. This took one hour for me but you’ll cut your cooking time significantly if you use a pressure cooker.Īt this stage, you can create a very smooth paste by pushing the beans through a strainer, separating out the skins. Soak them for 8 hours or overnight before cooking in plenty of water until they are very soft and drain them. Just cook them like you would any other bean. The red beans referred to here are Adzuki beans (also spelled as azuki). The beans used are not just any beans that are red. ![]() This refined sugar-free version is super easy to make all you need are some Adzuki beans, dates or sweetener of choice, and water. How to Make Red Bean Paste (aka Sweet Red Bean Paste or Hong Dou Sha) I also don’t use any oil in my red bean paste while some recipes include vegetable or animal fat. So why make your own? Well, other than if you don’t have a local Asian grocery store that stocks red bean paste, you can control the amount of sugar in homemade versions and increase the nutritional value by leaving the skins on the beans. Most canned versions that I have seen are also accidentally vegan. Red bean paste can be found in most Asian grocery stores in a can and they aren’t expensive either. Why you’ll love making your own red bean paste We’ll get to those later, but first we need to prepare the filling! Two of my favourite Chinese sweets are made with this healthy dessert filling: glutinous rice balls stuffed with red bean (tong yuen) and steamed red bean paste buns. ![]() ![]() Red bean paste is traditional ingredient in many Asian desserts. Want to make red bean paste more nutritious and without refined sugar? You’ve come to the right place! Skip to the printable recipe.
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