Our favorite place to use sweet red bean paste is in steamed baos but give them a try in baked baos, tong yuen, mochi and in moon cakes! If you want to go the easy route, just pick it up ready made in a can from your local Asian market. If you want to try your hand at making it yourself, my recipe is found below.
Smooth and sweet. I know it's hard to imagine beans and sugar together but it really is a combination that you must try. Just 4 ingredients and a lot of stirring.
Red Bean Paste
Suggested filling in steamed baos, moon cakes and mochi
Ingredients (makes about 2 cups)
1 pound dried red adzuki beans (2 cups)
3 1/2 cups water
1/2 cup vegetable oil
3/4 cup sugar
Directions
Pick through, wash and soak beans overnight.
Drain beans. In a medium saucepan add water and beans. Bring up to a boil over medium heat then reduce heat to a simmer. Simmer on medium low for 40-45 minutes or until beans are soft. Most of the liquid should be absorbed.
Transfer beans and liquid to a blender or food processor and blend until smooth.
Heat 1/4 cup of vegetable oil in a medium/large skillet over medium high heat. Add bean paste and sugar and stir with a silicone spatula constantly. Make sure to scrape sides and bottom to prevent sticking and burning. After about 10 minutes, add remaining 1/4 cup of oil. Stir constantly to incorporate and until paste becomes thick, approximately 30-40 minutes. Taste and add more sugar if desired. When paste becomes thick enough to hold its shape, turn off and remove from heat to cool. Transfer to an air tight container to use right away or store in the refrigerator for up to one week.
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