Friday, May 9, 2008

Sweetened red bean paste

This is a basic recipe for sweetened red bean paste, this ons is not too sweet and can be use in many recipe, but if you like more sweetness you can use 150 g of sugar.

Sweetened red bean paste

Makes about 380 g

150 g

Red bean (kidney bean or azuki bean)

110 g


A dash of


Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a saucepan, add cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up.

Place the beans in a food processor and process until smooth (or if you like you can process only to break it up). In a medium saucepan (preferably non-stick) add the bean paste, add the sugar. Cook, stirring until the mixture is dry.


  1. Oooh! I've been wondering how you make this. Look great! I've been dying to know how it tastes, I think I will try this sometime. Now, are Azuki beans and kidney beans the same thing? Or are they different? If they're different, which one tastes better in your opinion?

  2. Hi, Colette
    The Azuki and kidney are different, by taste and size, but both will give you a red color. If you can find Azuki will be better and more easier to work with.

  3. Did you separate the skin of the beans?

  4. Hi DD,
    Do you blend the beans with water or just the beans?

  5. hi there....admired with your long it will lasting and how to storage this paste?thank you

  6. You can keep it for 1 weeks in the fridge or 1 month in the freezer.



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