The red bean paste is a creamy paste made of the red bean, aka Azuki. It is widely used in both Chinese and Japanese cuisines to give sweet flavor. It is very easy to make, just requesting some labor work (you will know what I mean reading the following recipe).
But once you make it, your selection of oriental dishes that can be made at home is going to be widen so much! 250g of red beans can make around 650g paste! You can store the unfinished portion in the freezer for long period.
Does it sound attractive? Let's get into this "putting things right once and for all" deal and start cooking!
RED BEAN PASTE 红豆沙Course: BASIC PREPARATIONSCuisine: ChineseDifficulty: Low
Red bean (Azuki): 250g
Brown sugar: 30g
Salt: 1 tsp
- Soak the red beans in water for 8-10 hours.
- Drain the red beans and put them in a pot together with new water (around 750-800ml). Boil the beans with low heat for 1 hour. The cooked beans should be easy to mash with the tips of your figers.
- Separate the cooked red beans from the water remaining. But do not throw the water yet! It could be used as lubricant when we blend the beans in the following step. Or you could even drink it as a healthy drink.
- Keep 1/3 portion of the beans and put 2/3 of them into a blender to make it into purè (note 1). In case you don't have a blender, consider using a spatula to mash the beans through a sieve.
- Heat up a pan with 30g butter. Put all the red beans (both the 1/3 un-blended and the puree) and stir-fry them on low heat. Keep stirring in order to avoid them from getting burnt.
- When the butter is all absorbed, add 15g brown sugar and continue to stir. When the sugar is absorbed, add the rest portion. Keep stirring until all sugar is absorbed. (note 2, 3).
- Add in the honey and stir until it is absorbed. The honey helps to make the final result sticky, and gives a shiny color to the paste.
- At this point your red bean paste is almost done. You could taste to see if it is sweet enough. Adding more sugar if preferred.
- Turn off the fire and add 1 tsp salt into the paste. Mix it well. The salt is a magic ingredient. It adds a hint of salty flavor, at the same time brings the final taste up to another level!
- 1. Keep a portion of the beans un-blended is to give a solid texture of the final paste. It helps to let the paste stay longer in the mouth and give us more time to appreciate our hardworking result.
- 2. It is important to keep stirring at this stage. Otherwise you risk to burn the beans.
- 3. This procedure helps to get rid of the water remaining in the red beans and make the paste solid. It takes around 20-30 minutes (this is the hard work I mentioned above).
The red bean paste can be used in many Chinese sweet dishes. Find all recipes using it on Cina in Tavola.
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