RED BEAN PASTE HOW TO
RED BEAN PASTE FREE

I had to soak the pan for a long time and eventually cleaned everything with the help of Bar Keeper’s Friend (affiliate link). I once tried cooking the paste in a Dutch oven and a layer of bean puree coated the bottom of the pot. This is what happens when you cook the bean paste in a Dutch oven I highly recommend doing this in a nonstick pan to prevent the puree from sticking. To turn the bean puree into a thicker paste, you need to reduce the liquid by further cooking the puree in a pan. You can even strain the puree twice if you like but it’s not necessary. Straining isn’t absolutely necessary but highly recommended if you want a smoother paste. Once you blend the beans, I recommend pressing the puree through a mesh strainer to strain out some of the tougher skins of the azuki beans. Hard azuki bean skins removed from the bean puree Because there isn’t enough liquid in the beans, they won’t mix properly in a high-speed blender.

PRESS BEAN PUREE THROUGH MESH STRAINERĪfter draining the beans, transfer them to a food processor to blend until smooth. You should be able to crush the beans easily with your fingers. Bring the water to boil, reduce the heat to medium, and cook the beans for another 30 to 45 minutes. Fill the saucepan with water until the water line is about 2 inches above the beans. Then, drain the beans and transfer them to a saucepan. If you don’t have an Instant Pot, soak the azuki beans overnight. Cooking azuki (adzuki) beans on stovetop COOKING THE BEANS ON STOVETOP I tried shortening the resting time to 15 minutes once, and I found quite a few beans were still firm at the core. Letting the beans sit in the hot water softens them further, resulting in beans that are easier to mash. Once the cooking stops, let the beans sit in the pot for another 25 minutes before releasing the residual pressure and draining the beans. Cook the beans on High Pressure for 22 minutes. Using the Instant Pot to cook the beans is the easiest and quickest method because you don’t need to soak the beans. Cooking azuki (adzuki) beans in Instant Pot COOKING THE BEANS: NO-SOAK METHOD

RED BEAN PASTE FREE

Feel free to leave it out if it’s difficult to obtain. You can find kansui in Asian grocery stores. Kansui also alters the taste of the paste ever so slightly. Notice how the bean paste on the left in the photo above, which contains kansui, looks darker than the paste on the right. Kansui (Optional): My mom always adds a small amount of kansui (lye water, 鹼水) to deepen the color of the red bean paste. The bean paste on the left contains kansui I sometimes use peanut oil or toasted hazelnut oil in place of the walnut oil. You can substitute any of these oils with any oils or butters you like. These oils impart a nutty and pleasantly fragrant aroma to the bean paste. I like using a combination of La Tourangelle’s roasted walnut oil and Trader Joe’s Virgin Coconut oil. Walnut & Coconut Oil: The purpose of adding oil to the bean paste is to make the paste more fragrant and smooth. Coconut sugar or plain sugar/caster sugar are suitable substitutes.

My mom tried making the bean paste with kidney beans and she said they didn’t work well because the beans left a slimy texture.ĭark Brown Sugar: I’m using dark brown sugar to sweeten the bean paste because I like the malty flavor and the sugar deepens the color of the bean paste.

RED BEAN PASTE HOW TO

HOW TO MAKE SMOOTH RED BEAN PASTE INGREDIENTSĪzuki Beans: To make red bean paste, you’ll need azuki beans, also known as adzuki beans or 紅豆 (“red bean” in Chinese). If you’re looking for a chunky bean paste, see the notes in the recipe. In this red bean paste recipe, I’ll explain how to make a smooth Chinese-style red bean paste.

As a result, the bean paste is richer and more fragrant. However, Chinese-style red bean paste tends to include fat, such as lard, vegetable oil, peanut oil, etc. For example, Japanese-style red bean paste, anko (餡子、あんこ), is generally made with azuki beans and sugar without any fat. In Cantonese, 豆沙 is pronounced dau saa in Mandarin, it is pronounced dou sha.Īlthough many Asian cultures use red bean paste in their cooking, the flavor and texture of the paste can vary. Red bean paste, 豆沙 in Chinese, is a sweetened bean paste that is often used as a filling Asian pastries, such as mooncakes, mochi, or baked breads.