Red Bean Paste Food

HOMEMADE RED BEAN PASTE (HONG DOU SHA, 红豆沙)

Homemade Red Bean Paste (Hong Dou Sha, 红豆沙) image

An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.

Provided by Wei Guo

Categories Dessert

Time 1h5m

Number Of Ingredients 5

Ingredients

200 g adzuki beans (aka red beans) (about 1 cup, see note 1)
500 ml water
2 tbsp white sugar
2 tbsp dark brown sugar
80 g butter (about ⅓ cup, see note 2 for vegan options)

Steps:

Soak adzuki beans in water overnight. Drain then rinse well.
Put the beans into a small pot. Pour in water. Bring it to a boil then leave to simmer for 60-90 mins until they become soft and easy to crush (check the water level halfway through. Top up if necessary to avoid burning).
You may use a stove-top pressure cooker or an instant pot to speed up the process. Cook for 25 mins. Then leave to cool naturally.
Drain the cooked beans then put into a blender or food processor. Add white sugar, dark brown sugar and butter. Blend on high speed into a fine paste. You may need to add a little water to make blending easier. However, only add as little as necessary.
Transfer the puree into a pan. Cook over medium-high heat while stirring and flipping constantly to avoid burning. Once the paste becomes dark and holds in shape, transfer out to cool (See note 3 for the consistency).
Remove the remaining water from the cooking pot. Add white sugar, dark brown sugar and butter to the beans. Use the flat bottom of a jar (or a potato masher if available) to crush the beans.
Turn the heat back on. Heat up the paste to reduce its moisture until it reaches the desired consistency (see note 3). Stir constantly during this process to avoid burning.
Red bean paste can be kept in the fridge for up to 3 days or in the freezer for two months. Defrost in the fridge before using.

Nutrition Facts : ServingSize 100 g, Calories 284 kcal

ANKO (SWEET RED BEAN PASTE)

Anko (Sweet Red Bean Paste) image

The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.

Provided by Anonymous

Categories World Cuisine Recipes Asian

Time 2h10m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup dried red beans
4 cups water, divided, or as needed
1 ½ cups white sugar

Steps:

Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

Nutrition Facts : Calories 221.7 calories, Carbohydrate 51.3 g, Fat 0.2 g, Fiber 5.7 g, Protein 5.4 g, Sodium 9.1 mg, Sugar 38 g

ADZUKI/ADUKI RED BEAN PASTE

Adzuki/Aduki Red Bean Paste image

I'm not entirely sure how authentic this is, but I looked up various adzuki bean paste recipes since I can't get canned/jarred nearby. So I came up with this one where the first batch was too sugary so I toned it down and got it right the second time-- it's easy but not quick! Using dried adzuki beans is optimal but canned would probably do in a pinch to cut the night the beans need to soak. They must be soft and squishable. Straining overnight is important, but all in all this is easy. Adzuki paste is used in Japanese and Chinese confections and as a spread, the nutritious properties of the red beans help cancel out the pure sugar!

Provided by the80srule

Categories Jellies

Time P2DT40m

Yield 20 , 20 serving(s)

Number Of Ingredients 3

Ingredients

2 cups cooked adzuki beans (see instructions)
1 1/2 cups sugar
1 tablespoon water (approx, see directions)

Steps:

Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.

Nutrition Facts : Calories 122.9, Fat 0.1, Sodium 1.2, Carbohydrate 27.4, Fiber 2.5, Sugar 15, Protein 3.9

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