Pat Anggeum (Sweet Red Bean Paste) is a traditional Korean recipe, for a dish of sweetened red bean and the method of turning this into sweet red bean powder, a topping for desserts. The full recipe is presented here and I hope you enjoy this classic Korean version of: Sweet Red Bean Paste (Pat Anggeum).
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This recipe is in two parts, first making sweet red beans, which can be used directly as a topping for bingsu (shaved milk ice). You can then turn these beans into Korean sweet red bean paste (pat-anggeum), by blending the cooked beans with sugar and syrup until smooth, cooking further to achieve your desired consistency, which is the second part of the recipe.
Make red beans soft and sweet with my easy-to-follow recipe. Once you have this sweet ingredient, use it for pastries, bread, milk tea, and many more. All you need is half a pound of red beans, white sugar, and a rice cooker.
Ingredients:
For cooking the beans and making sweet red beans:
225g of red beans
Water for soaking and cooking
100g of white sugar
1 tbsp of honey or syrup
For making the pat anggeum:
4 tbsp dark brown sugar
3 tbsp white sugar
1/2 tsp salt
2 tbsp Korean rice syrup or golden syrup
Method:
Wash the beans, place in a bowl then cover with plenty of water. Set aside to soak over night.
Drain and wash the beans then measure their volume. Transfer the beans to a rice cooker and add in double the volume of beans in water.
Press the cook setting of your rice cooker and let the beans cook. If cooking manually with a cooking pot and lid, let it come to a boil on medium-high heat. Once it boils, reduce the heat to low and cook for 10 to 15 minutes, or until soft.
Once cooked, the bean mixture should be essentially dry with a granular texture. When a bean is pressed between thumb and forefinger it should mash easily. If there’s a small amount of water left, simply drain this away before proceeding to the next step.
Whilst the beans are still hot add the sugar and stir until all the sugar has melted.
Turn the sugar-coated beans into a bowl then stir in a tablespoon of honey (or syrup) for extra flavour.
Cover the bowl with clingfilm and refrigerate over night before use (this helps intensify the flavours).
To turn the beans into pat anggeum, sweet red bean paste: Once the beans are cooked through, drain them but reserve about 1/3 cup (80 ml) of the cooking water. Transfer the beans to a blender, add the reserved water, and blend until smooth and velvety.
Pour the blended beans into a clean saucepan. Mix in the the sugars, salt, and rice syrup or golden syrup then cook over medium to medium-low heat, stirring constantly to prevent sticking, until the paste thickens (about 10 minutes).
Adjust the cooking time depending on your preferred consistency. For use as a filling in Korean rice cakes, the paste should be thick yet pliable so it can hold its shape. It should look like soft mashed potatoes when ready.
Let the red bean paste cool a bit before you use it in your favourite Korean desserts. Whilst it’s warm, it’s soft and silky; as it cools, it’ll firm up a little more.
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