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Smooth Red Bean Paste Recipe

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3.8 from 10 reviews

This Smooth Red Bean Paste recipe produces a silky, sweet, and rich azuki bean paste ideal for use in traditional Asian desserts. Made by pressure cooking azuki beans, blending and straining them for a refined texture, then cooking the puree with roasted walnut oil, dark brown sugar, optional kansui, and coconut oil to create a velvety, thick paste with a pleasant sweetness that can be adjusted to taste.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 serving (approximately 1.5 cups of red bean paste)

Ingredients

Beans and Liquids

  • 1/2 pound (225g) azuki/adzuki beans
  • 6 cups (1.4L) water

Oils and Sweeteners

  • 4 tablespoons roasted walnut oil
  • 1/2 cup (100g) packed dark brown sugar
  • 2 tablespoons virgin or unrefined coconut oil

Optional

  • 1/2 teaspoon kansui (optional)

Instructions

  1. Cook the Beans: Rinse and drain the azuki beans. Transfer them to the bowl of an Instant Pot and add the water. Seal the Instant Pot with the lid and cook on High Pressure for 22 minutes.
  2. Let Beans Soften: Once the cooking stops, let the beans sit under pressure for another 25 minutes to soften further. Then release any residual pressure by moving the pressure release to ‘Venting’ and drain the beans.
  3. Blend Beans: Transfer the cooked beans to a food processor and blend until smooth. The beans may need additional attention as there isn’t enough liquid to blend smoothly in a high-speed blender.
  4. Strain Puree: For an extra smooth texture, press the bean puree through a fine mesh strainer, removing tougher bean skins. You may strain it twice if a very fine paste is preferred.
  5. Heat Pan and Add Oil: Heat a large nonstick sauté pan over medium heat. Add the roasted walnut oil and swirl to coat the pan.
  6. Cook the Puree: Add the pureed beans to the pan and cook for about 2 minutes, stirring frequently to warm through.
  7. Add Sweetener and Optional Kansui: Stir in the dark brown sugar and, if using, the kansui. Reduce heat to medium-low and continue to cook, stirring often, for 8 to 10 minutes until the paste thickens to a consistency similar to soft play-doh.
  8. Adjust Sweetness: Take a pea-sized piece of the paste, let it cool for 30 seconds, then taste. Add more sugar if desired to reach preferred sweetness.
  9. Finish with Coconut Oil: Turn off the heat and add the virgin or unrefined coconut oil. Fold the oil carefully into the paste with a flat spatula until fully absorbed.
  10. Cool and Store: Transfer the paste to a mixing bowl and let cool for 20 minutes. Cover with a damp towel to prevent crusting. Refrigerate unused paste for up to one week or freeze it for several months in an airtight freezer bag with minimal air.

Notes

  • Roasted walnut oil adds a deep nutty flavor essential to balance the sweetness.
  • Adjust dark brown sugar depending on your preferred sweetness level.
  • Kansui is optional and can help with color and texture but is not necessary.
  • Using a nonstick pan is recommended to prevent the paste from sticking and burning during cooking.
  • If you don’t have an Instant Pot, you can cook the beans on the stovetop by simmering them in water for 1 to 1.5 hours until very tender.
  • Straining the bean paste improves smoothness but can be skipped for a more rustic texture.
  • Storing the paste covered prevents it from drying out and crusting on the surface.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://dishiary.com/smooth-red-bean-paste-recipe/