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.
Hi i love love love red bean buns and as far as i know most red bean paste doesn’t contain butter. so is the butter really necessary or does it just add flavour?
Hi Natasha,
Traditionally butter is not necessary. But adding some will give the paste a smooth taste and a pinch of butter flavor. You can use common vegetable oil for sure.
Hi. I would really like to try this out, but here where I live, it’s impossible to find azuki beans. Is there any chance of success if I use red kidney beans?
Hi Yasin,
I have never use red kidney beans to use red bean paste. But according to the texture of the two beans, red kidney beans should work fine for sweet red bean paste too. Would you please give me a feedback after trying?
Sure! Thanks for help… I am kinda optimistic, hope it turns out fine…
I had a very similar problem with fuindinf adzuki beans! I am soaking regular kidney beans hoping that i get a similar turnout as the original. This will be my first time making these myself, and im already having to adjust the recipe- so im a bit nervous.
Hi! I’m trying to make red bean buns but my paste isn’t pastey. It turn out more of a soup texture, any idea where I went wrong? And how to fix it? Thank you! 🙂
Hi Lilli,
If it turns out like a soup, then we are having too much water. You can keep stir-frying it in pan to evaporate the water. Just keep stirring over medium slow fire and the water will go.
My daughter Sarah Anne Yenzi was born in China. She wants traditional moon cakes for her 17th birthday 🙂 I will try your recipe and I hope it turns out great. Going to go to Asian market to find ingredients. Thank you for the great recipes!
You are the most welcome, Rachel. Moon cake is really a tough task. Hope it goes well and wish your daughter happy birthday!
Oh man, this is delicious in steamed buns! I cut the sugar in half and added some vanilla. Perfect. I can’t believe how macro friendly these tasty desserts are. Next time I’m going to try adding some coconut flakes to boost the fiber.
Thanks Whitney for the successful feedback!!!! I am so glad to know it is helpful. Adding some coconut flakes sound quite interesting.
Thank you for this recipe! Do you know a good recipe for the sesame balls filled with this page? I think they are made of glutinous flour?
Hi Jessica,
I believe you are searching for this recipe https://www.chinasichuanfood.com/sesame-balls-jian-dui/
Hello!
I’m not sure if this is the same thing I’ve been looking for. There was a great little conveyor belt sushi place near my house, and they had these desserts… My husband and I called them “sesame balls” and as far as we could tell, it was a dough ball covered in sesame seeds and red bean paste inside. The owners wouldn’t give us much detail. Now they’re closed and we haven’t seen them anywhere else. Is this the red bean paste found in those? Do you know where to find the recipe for the sesame balls shell? I’d really appreciate anything you can tell me. Thanks!
Hi Nickie,
Yes, we have the fried sesame balls filled with sweet red bean paste, you can check it here https://www.chinasichuanfood.com/sesame-balls-jian-dui/
Thank you so much for this recipe! My mother used to make red bean paste but my parents moved to California and they now buy the red bean paste in the cans! I dislike the canned variety because it is too sweet. I’m going to try making my own from your recipe – can’t wait to try it!
I have used honey in place of sugar
It make a lovely change.
Nice trying. I sometimes use honey to replace sugar too.
Can i use regular soybeans instead of red ones? I only have those available here where i live.
Thanks in advance.
Hi Luis,
No, soybeans contain very limited starch and cannot be used to make bean paste. You can use mung beans, red beans or even kidney beans.