Red bean paste, also known as “红豆沙” (hóngdòu shā) in Chinese, is a sweet paste made from cooked adzuki beans and sugar. It’s a popular ingredient in East Asian desserts and pastries, cherished for its sweet and earthy flavor.

The paste can vary in texture from smooth to chunky, depending on how finely it’s processed. It’s commonly used as a filling in various sweets such as mooncakes, egg yolk pastries, red bean buns, and various desserts.

My daughter loves it so much that whenever I use it to make some desserts, she eagerly asks for some to eat straight away. It’s a filling I often use due to its versatility and delightful taste.

Main Ingredient: Adzuki Beans

Adzuki beans, also known as red beans, are small, reddish-brown legumes that are widely used in East Asian cuisine. They have a naturally sweet flavor, making them perfect for desserts and sweet fillings. Rich in protein, fiber, and various vitamins and minerals, adzuki beans are also valued for their nutritional benefits.

I also use it to make red bean soup with sago. If you love desserts as much as I do, you should give it a try!

Recipe: Red Bean Paste Filling

The method is simple and straightforward:

Ingredients:

250g Adzuki Beans: These small, reddish-brown legumes have a naturally sweet flavor and are the main ingredient for this paste.
120g Corn Oil: Adds smoothness and richness to the paste, helping achieve a silky texture.
100g Maltose: A type of sugar syrup that helps bind the paste and adds a mild sweetness.
60g Granulated Sugar: Enhances the sweetness and balances the earthy flavor of the adzuki beans.

Instructions:

Prepare the beans: Half a kilogram of adzuki beans, soaked overnight.
Cook the beans: Pour the soaked beans into an electric rice cooker, add water, and cook using the congee function.
Blend the beans: Once the red beans are cooked until soft (you can easily press them with your fingers), transfer them while hot into a blender.
Add oil: Add corn oil and blend using the juice function.
Cook the paste: Pour the mixture into a non-stick pan and cook over medium-low heat.
Stir continuously: Stir continuously while heating for about 15 minutes.
Add maltose: Initially, it may clump together a bit. At this stage, add maltose.
Incorporate maltose: Stir-fry until the red bean paste completely absorbs the maltose.
Add sugar: Then add granulated sugar and continue stir-frying until the sugar melts completely.
Final texture: Finally, the paste should form into a non-sticky, smooth, and fine texture.

This recipe produces red bean paste with a moderate sweetness and a smooth, delicate texture that’s perfect for a variety of desserts. Give it a try and enjoy the rich flavors of this traditional Asian treat!

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Red Bean Paste

Red bean paste commonly used as a filling in various sweets such as mooncakes, egg yolk pastries, red bean buns, and various desserts.

Course Dessert

Cuisine Chinese

Cook Time 30

Calories 1612kcal

Ingredients

250 g Adzuki Beans
120 g Corn Oil
100 g Maltose
60 g Granulated Sugar

Instructions

Prepare the beans: Half a kilogram of adzuki beans, soaked overnight.
Cook the beans: Pour the soaked beans into an electric rice cooker, add water, and cook using the congee function.
Blend the beans: Once the red beans are cooked until soft (you can easily press them with your fingers), transfer them while hot into a blender.
Add oil: Add corn oil and blend using the juice function.
Cook the paste: Pour the mixture into a non-stick pan and cook over medium-low heat.
Stir continuously: Stir continuously while heating for about 15 minutes.
Add maltose: Initially, it may clump together a bit. At this stage, add maltose.
Incorporate maltose: Stir-fry until the red bean paste completely absorbs the maltose.
Add sugar: Then add granulated sugar and continue stir-frying until the sugar melts completely.

Nutrition

Red Bean Paste Recipe

Main Ingredient: Adzuki Beans