Red Bean Paste
Aug 3, 2022
Red bean paste desserts are among some of my favorite desserts! This recipe is fairly simple to make, it just takes some time to soak and cook the beans. I use red bean paste in bread, rolls, ice cream, mochi, and more!
Storage
Red bean paste dries out quickly and should be stored in an airtight container. The paste will last up to a week in the fridge, and 2-3 months in the freezer.
Recipes for Red Bean Paste
Steamed Buns: Steamed Pork Buns (Char Siu Bao)
This Steamed Bun recipe is amazing, and can easily be made into a dessert by swapping the filling with red bean paste. The recipe calls for 1 cup of cornstarch, but I often make it with 1/2 cup of cornstarch and 1/2 cup all purpose flour. It's delicious either way!
Baked Honey Buns: Soft and Fluffy Honey Buns
These Baked Honey Buns are a must have! I like to add red bean paste and shape them into cherry blossoms.
Red Bean Paste
Makes 3-4 cups of paste
Soak Time: 8 hours
Cook Time 2 hours
Total Time: 10 hours
Ingredients:
- 1 C. Red Beans
- 1/2 C. Brown Sugar*
- 1/2 C. Honey*
- Pinch of Salt
Instructions:
- Soak the Beans: Put your red beans into a bowl, rinse them 1-2 times, and then cover them with a few inches of water. Lay a towel over the bowl and let the beans sit overnight or for at least 8 hours.
- Cook the Beans: Place the beans into a pot and cover with 2-3 inches of water. Turn the pan on high heat, uncovered, and let it come to a boil. Once it boils, reduce heat to medium and simmer, stirring occasionally. The beans are ready for the next step once they break with small pressure. Make sure to not let the water level get too low, keeping it just above the beans.
- Sweeten the Paste: Place the beans into a blender, and blend till you get a smooth consistency. If you don't have a blender or prefer chunky red bean paste, smash the beans instead with a potato masher or strong utensil. Once the beans are blended, add them back into the pot with the honey and brown sugar. Stir the beans frequently on medium heat, till the water evaporates leaving a thick paste (about 20-30 minutes). The paste is ready when it can stack on itself and hold shape.
- Store: Put into an airtight container as the paste dries out quickly. Keep in the fridge for up to a week, or the freezer for 2-3 months. Enjoy!
Notes:
*1 C. of either brown sugar, honey, or white sugar can be used instead of the brown sugar and honey combination in this recipe. The red bean paste is very sweet, so feel free to reduce the sugar. Just remember that the paste is sweeter once it has cooled down.
