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)
Author : Linda Ooi
Course : Dessert
Cuisine : Chinese
Prep Time 5minutes
Cook Time 1hour
Total Time 1hour5minutes
Sufficientwaterto soak and cover red beans in saucepan
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.
Drain red beans. Transfer to a medium size saucepan. Top up with enough fresh water to cover red beans.
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.
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.
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 for MooncakesFor 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.