Rinse the adzuki beans thoroughly.

Soak the beans in water for at least 12 hours or overnight to soften them.

After soaking, drain the beans and briefly blanch them in boiling water for about 5 minutes to remove any raw bean taste.

Place the soaked and blanched beans into a rice cooker.

Add 40g of granulated sugar or rock sugar and 270ml of water.

Set the rice cooker to the "cook" setting and let it cook until the water is absorbed and the beans are tender.

Once the beans are cooked, stir in 50g of honey. Adjust the sweetness according to your taste preference.

Allow the sweetened red beans to cool before using them in your recipes.

Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Use adzuki beans for this recipe, not mung beans or other types, as they are the traditional beans used for making sweetened red beans.

Blanching the beans helps reduce the raw bean taste, but you can skip this step if you prefer.

Feel free to adjust the amount of honey or add condensed milk for a different flavor profile.