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.