Red bean paste is one of my favorite dessert fillings and it is widely used in Asian cuisine and Chinese desserts. Making red bean paste at home is quite easy and requires several ingredients only.
What’s red bean paste
Red bean paste, also known as Anko in Japanese, is a popular ingredient used in many traditional Asian dishes. It is made from red beans (aka red beans)) that have been boiled, mashed, and sweetened with sugar and smoothed by fat. The texture of red bean paste can range from thick and smooth to slightly chunky. It has been widely used in Chinese and Japanese cuisines. Although store-bought red bean paste is super convenient, the homemade version is so amazing that I want to share with you the process.
The main ingredient – Adzuki beans
Adzuki beans or Aka red beans are small red beans that are widely used in East Asian cuisines. It is quite larger than mung beans we call it “赤红豆”. It has a slightly sweet and nutty flavor, with a texture similar to lentils when cooked. Adzuki beans are highly valued for their medicinal properties in Chinese traditional medicine as they are believed to help reduce inflammation, nourish the kidneys, and promote healthy digestion. So there is a famous Chinese red bean soup. Adzuki beans can be easy to found in Asian stores. In addition to the raw beans, there might be cooked red beans such as sweetened red beans (蜜红豆).
Varieties of red bean paste
Chinese red bean paste is slightly different from the Japanese version which only requires beans and sweeteners. We also add fat, either pork lard or butter. Adding oil to the red bean paste has several advantages including
- better texture- a much smoother texture
- enhanced flavors – the flavor of the oil can combine well with sugar and make the red bean paste taste better.
- avoid the paste from drying after being cooled and help to keep the original texture for a longer time.
If you want a vegan version, you can use natural vegetable oil as a substitute or use coconut oil. In addition to this difference, we also have different varieties in texture.
Chunky texture (Tsubu-an) is the most convenient and easiest way of making red bean paste. The paste is thick with red beans as large chunks inside the paste. You can use this version to make red bean soup directly.
Smooth version (Koshi-an) – this one is much popular in Chinese. Traditionally, boiled red beans are stored in a bag and then wash in water to let the puree come out and remove the skins. But a quicker version is to blend in a blender until really smooth.
How to use red bean paste
Red bean paste has a sweet red bean flavor that perfectly complements other dishes such as traditional pastries, mooncakes, steamed buns, Tangyuan, mochi, and ice cream.
One of the most popular uses of red bean paste in Chinese cuisine is red bean buns, also known as red bean paste buns. These steamed buns are usually filled with red bean paste and can be served as an afternoon snack or even dessert.
In Japan, red bean paste is used in traditional desserts such as Dorayaki (a type of pancake), Yokan (a jelly-like sweet), and red bean ice cream. Following are some recipes to try at home with your homemade version of red bean paste.
Homemade red bean buns–soft and sweet buns perfect for breakfast known as Dou Sha Bao.
Snow Skin Mooncake–Non-bake Snow Skin Mooncake. For the filling of Snow Skin Moon Cake, the paste should be drier than other fillings.
Sesame balls— I received lots of requests concerning a Chinese dessert with sesame balls on a shell and red bean paste inside.
Mini sweet red bean buns–a transformation of Chinese steamed buns
Mung bean cake stuffed with red bean paste – a popular Chinese dessert.
Instructions
Wash the red beans and soak the dried red beans for at least 8 hours or overnight. Longer soaking time can shorten the cooking time.
Drain and transfer the beans to an instant pot, and add water. Press beans and cook the red beans until really soft.
Smooth version
Transfer the beans along with the water to a blender. Blend until really smooth.
Get a non-stick pan, transfer the mixture, and add butter, sugar, and a very small pinch of salt. Continue stirring the fry the mixture until it can wrap up together.
Chunky version
Skip the blending process and add the beans directly to the non-stick pan. Add sugar, a very small pinch of salt, and butter (if using).
Continue stirring the fry the mixture until it can wrap up together.
Red Bean Paste
Ingredients
Smashed version
- 1 cup red beans (azuki bean)
- 3 cups water
- 1/2 cup sugar
- 1 tiny pinch of salt
- 2 tbsp. butter, lard or vegetable oil
Smooth version
- 1 cup red beans (azuki bean) ,azuki bean ,around 200g
- 3 cups water
- 1 cup sugar
- 2 tbsp. butter or vegetable oil ,28 to 30g
- a tiny pinch of salt
Instructions
- Wash the red beans and soak the dried red beans at least 8 hours or overnight. Longer soaking time can shorten the cooking time.
- Drain and add around 3 cups of water in a high pressure cooker along with the beans.
- Cook the beans for around 40 minutes or until quite soft.
Smashed version
- Smash the beans with a hard spatula. Add sugar and heat over slow fire to cook off extra water until form a paste texture. Stir from time to time during the process.
Smooth version
- Press the cooked mixture with a spatula through a fine strain to remove the skins to get the smoothest texture. Or if you prefer to keep the skin, transfer all the content to a food processor and blend to a smooth consistency.
- Transfer the paste to a pan. Add salt, sugar and butter. Use low fire to simmer the exceeded water out. Keep stirring during the process until the paste can sticky together.
How to store
- Transfer to air-tight container, wait for the paste to cool down. Store in fridge.
This looks so yummy!
Gaby,
Thanks for commenting. I am using this for homemade red bean buns. But it tastes super good even eat directly.
Thanks for this! Just one comment, I found that it adding just a tiny pinch of salt helped the bean flavor come through better. I have no idea if that makes it really inauthentic or anything, heh… 🙂
James,
That’s a great idea. You can add some salt since it can help to make the sweet taste stronger. That’s why it taste nicer. And it is still authentic.
I used less sugar, too. Two cups is too sweet for me. One cup, (or maybe even a tiny bit less) is plenty for me. Maybe my beans are sweeter or my taste is different…
Are the red beans kidney beans, or a different type of bean it’s not specified.
Thank you so much
Hi Diane,
Those red bean is also referred as azuki bean not kidney beans.
How hard was it to remove the skin through a strainer? Does the beans need to be drain after cooking?
No, there is no need to drain the beans after cooking. Removing the skin might be slightly time consuming. It is just for a better texture and taste. I usually made homemade red bean paste using a strainer. You can skin this surely. Suggestions and good tips are greatly welcome and desperately in need.
I use a food mill. Like this: http://operaflute.blogspot.com/2010/08/another-set-of-new-wheels-this-time.html
The finest disk is best!
Do you know how Red Beans got to China?
I have no idea about this history. If you know, please just let me know.
hello
Thank you for this great and yummy recipe.
you know I added some cinnamon to it but I think it needs sth else to complete its taste
would you help me please?
what is the best complement for this red bean paste taste?
thank you again
Hi Sedna,
Cinnamon is not usually used in sweet red bean paste. Why you are not satisfied with the taste? And can you tell me how you want to improve it?
hello
I myself love this taste
some of my friends like it with Cinnamon
but for some else sth else is needed
I love the exact recipe of this red bean paste with its delicious taste.
for diversity I asked some help
again thank you for this great red bean paste
Hi Sedna,
This is our standard sweet red bean paste, which I apply to many other recipes. But food itself is creative! You can add some extra flavor of course. And do not forget to share with me because I am quite curious about your idea red bean paste.
You may be looking for the added flavor of 5-spice in your red beans.
Mine came out… purple! Not even a little red. I used azuki beans, so I wonder why?
Do you add any sour things in the paste?
Hm, no, I followed your recipe, except used less sugar. I wondered if there was either something different with my azuki beans or something different with the pH. Hmmm…
Then the problem might be the PH of the beans. Reducing sugar should never change the color. Can you change the beans for another try?
Yes, next time I will change the beans! Thank you.
I bought my red beans in South Korea at a market and they ended up making purple paste too. Im not sure what the difference is.
Hi Phoenix,
I got feedback previously about the purple paste and I still cannot figure out why it turns into purple as I cannot reproduce the situation. Can you send me a picture at instagram with hot tag #elainecsf. Hope we can figure that out together.
Thank you for the recipe. Just added salt and vanilla. . . Perfect!
Thanks for the feedback. Add vanilla is really an awesome idea. I will try next time.
I like cooking, but often don’t have much time / I don’t make the time for cooking anything new. Still, when I found out that I love everything red-bean I was looking for a recipe to make some myself. Many recipes sounded kinda hard though with lots and lots of steps and as I am lazy I didn’t try it.
And then I found your page!
So awesome, it’s so inviting with the pictures that look so delicous! You explain the steps very good, not so complicated and with the pictures I am able to follow very easy. I am very motivated by this, thank you again.
I made some red bean buns. couldn’t find azuki, so I tried different beans that looked a bit like yours. Still tastes awesome, the coulour was with some beans more purple.
I would like to make a even smoother paste, maybe you have a tip how to enhance this? Or is it because Azuki makes smoother paste?
While trying to make optimal red bean buns, I also made up my own Austrian version of filled bun with Sauerkraut and glaced meat. Tastes great btw. (^_^)
Sorry for the long comment XD I just wanted to tell you how you helped me with finding cooking as a hobby for me!
Hi, thanks so much for such a great comment. It really made my day! I am typing this in the early morning.
From my experience, the beans actually do not influence the taste very much but in order to make it more smoother, you will need to stop the frying process earlier to keep the paste moist(it will dry after moving out from the pan). And then keep them in airtight bag to avoid water lose. You can see in picture 1, it is much moist and smoother. However in the following two pictures, as I spend too much time shooting, the paste becomes lightly dry.
Hey, I have soacked my red beans for 1 night and I followed your recipe which is 1 cup red beans and 3 cups water. And after 1 hour they are still hard. 🙁
Hi Jo,
Usually the beans will become soft after one night soaking. You can try to soak them with hot water or lengthen time. I guess your beans are too dry.
Ops, and if possible, change the beans for another try.