Red bean paste is found in many Asian pastries, cakes, and snacks. This is one version of the popular filling with a few of the many optional variations listed.
- Yield: About 2 cups
- Difficulty: Easy
- Total: 14 to 24 hours
- Active: 15 minutes
- 2/3 cup Dried Azuki beans
- Water for boiling
- 1/2 cup sugar, brown sugar, or honey
- Neutral flavor oil for frying
- Cinnamon to taste
- Rinse the beans in cold water, discarding broken/discolored/shriveled beans.
- Place in a bowl or pot, cover with water, and soak over night.
- Drain and rinse in cold water.
- Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.
- Reduce heat and simmer until soft, about 1 1/2 to 2 hours.
- Remove from heat, drain, and cool.
- Use a mortar and pestle, food processor, or blender and mash/blend until smooth.
- Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).
- Final Prep
- Heat a wok or stir fry pan.
- Add oil and bean paste and fry on medium low heat for 2 to 4 minutes (until dry), pressing and turning occasionally with spoon or spatula.
- Remove from heat and cool.
- Transfer to an air tight container and refrigerate until use.
- The paste may be stored, refrigerated, for up to one week. Use as needed in various recipes.