A video tutorial on How to Make Red Bean Paste used in Asian pastries and desserts. Also tips on making it more suitable as a filling for mooncakes. | MalaysianChineseKitchen.com

Red Bean Paste

A video tutorial on How to Make Red Bean Paste used in Asian pastries and desserts. Also tips on making it more suitable as a filling for mooncakes.
(Makes about 4 cups (960g) red bean paste)
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Chinese
Servings: 24
Calories: 71kcal
Author: Linda Ooi

INGREDIENTS

  • 12 oz red beans (340g)
  • Sufficient water to soak and cover red beans in saucepan
  • ¾ cup sugar (165g)
  • ½ tsp salt

INSTRUCTIONS

  • Wash and drain red beans 2 to 3 times or until water runs clear. Top up with fresh water to cover beans. Soak for 4 to 8 hours.
    Red Bean Paste-6
  • Drain red beans. Transfer to a medium size saucepan. Top up with enough fresh water to cover red beans.
    Red Bean Paste-7
  • Place saucepan on the stove and bring water to a boil. Reduce heat to low and simmer for 1 hour. Top up with a little water when necessary.
    Red Bean Paste-9
  • After an hour, most of the water would have evaporated and beans should be very soft. Turn off stove and allow red beans to cool.
  • Using an immersion blender, pulse or blend red beans until smooth and fine.
    Red Bean Paste-10
  • Place saucepan back onto the stove over medium heat. Add sugar and salt. Stir to melt the sugar. Turn off stove and allow red bean paste to cool.
  • Transfer to air tight containers. Store in refrigerator for up to a week or in the freezer for up to a month.
    Red Bean Paste-11

NOTES

Red Bean Paste for Mooncakes
Red Bean Paste
For every 1 cup (240g) red bean paste, add 3 tablespoons butter.
Heat red bean paste and butter in a non-stick fry pan. If red bean paste is not too moist, turn off stove as soon as butter has melted and is fully incorporated into the red bean paste.
Allow it to cool before shaping into balls.

NUTRITION

Calories: 71kcal
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