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Red Bean Paste
Red Bean Paste is a traditional Chinese recipe (from Sichuan) for a sweet paste made from red adzuki/azuki beans. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Red Bean Paste.
prep time
10 minutes
cook time
60 minutes
Total Time:
70 minutes
Makes:
4 small jars
Rating: 
Tags : Sauce RecipesBean RecipesChina Recipes
This is the Chinese recipe for a sweet adzuki/azuki bean paste that's typically used as a sweet filling for buns, pies and cakes. Intriguingly, in Suriname this is used as an ingredient for sweet pork sausages.
Ingredients:
200g dried adzuki/azuki beans
750ml water
200g sugar
2 tbsp butter or vegetable oil
a tiny pinch of salt
Method:
Wash the red beans well then place in a large bowl and scover with plenty of water. Set aside to soak over-night (at least 8 hours). Essentially, the longer the soaking time the shorter your cooking time will be.
Drain the beans, transfer to a pressure cooker (stove-top or electric multi-cooker) and add 750ml water. Cook the beans for around 40 minutes, or until completely tender.
Allow the pressure cooker to cool then drain the beans and press them through a fine-meshed sieve with the back of a spoon. This will remove the skins and yield a smooth texture.
Transfer the paste to a saucepan and add the salt, sugar and butter. Place over low heat and gently bring to a simmer. This will help the sugar dissolve and will evaporate away any excess water. Just don't let the mixture become too dry.
Take off the heat and divide the paste between small jars. Seal a lid, allow the paste to cool then store in the refrigerator.
