Red Bean Paste

Vegetables | Beans | Chinese Cuisine.

Vegan.

Ingredients

200 ml dried adzuki beans
Water as needed for soaking and boiling
150 ml sugar
75 ml vegetable or peanut oil for frying

Method

Wash the beans, checking for and removing any that are damaged or diseased. Soak the beans in cold water for at least 4 hours or, preferably, overnight. This softens the beans slightly and reduces the cooking time greatly.
Drain the beans and rinse once soaked.
Place into a small saucepan and cover with water. Bring to the boil.
Simmer the beans for 1½–2 hours, until soft and disintegrating slightly. Longer boiling will result in a smoother paste. Remember to top up the water occasionally so the beans don't boil dry and burn.
Drain away the water.
Depending on the desired texture, mash the beans by hand (coarse) or in a blender (fine) until they are as you want. Note that the paste is very thick, so if using a blender, it is easier to do it a bit at a time.
Stir in the sugar. You should now have a thick but damp paste.
Preheat the oil in a frying pan or wok, and fry the bean paste, using a spatula or spoon to stir, until the water has been driven off. The bean paste will now be quite dry, with a slightly grainy texture.
Cool, and store in an airtight container until needed. This paste will keep for at least a week in the fridge.

Not our recipe. This one is Cookbook:Red Bean Paste from Wikibooks, written by Wikibooks contributors, and we are passing it on rather than rewriting it. We took the revision of 2025-10-04, so you can see exactly what we started from even if the page has changed since. It is used under the CC BY-SA 4.0 licence, which means this page is under that licence too — you may copy and change it yourself on the same terms, with the same credit.

Where this came from

Cookbook:Red Bean Paste — Wikibooks. Revision 4541039, 2025-10-04. Permanent link to that revision.

Licensed under CC BY-SA 4.0. This page is published under the same licence.

Filed under China · All recipes