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

Ingredients (18)

  • 2/3 cup Dried Azuki beans
  • Water for boiling
  • 1/2 cup sugar, brown sugar, or honey
  • Neutral flavor oil for frying



  • walnut
  • pecan
  • ghingko
  • almond
  • peanut


  • lemon
  • orange
  • pineapple

More Options

  • Raisins
  • Cinnamon to taste


  1. Rinse the beans in cold water, discarding broken/discolored/shriveled beans.
  2. Place in a bowl or pot, cover with water, and soak over night.
  3. Drain and rinse in cold water.
  4. Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.
  5. Reduce heat and simmer until soft, about 1 1/2 to 2 hours.
  6. Remove from heat, drain, and cool.
  7. Use a mortar and pestle, food processor, or blender and mash/blend until smooth.
  8. Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).
  9. Final Prep
  10. Heat a wok or stir fry pan.
  11. 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.
  12. Remove from heat and cool.
  13. Transfer to an air tight container and refrigerate until use.
  14. The paste may be stored, refrigerated, for up to one week. Use as needed in various recipes.