Homemade Red Bean Paste
Red bean paste is often used in Asian cooking, for desserts, “kuih” or snacks. Here is the RECIPE to make them at home, without preservatives or additives.
Recipe by Mama Ding
Total Time | 1 hour 35 mins + 4 hours soaking time
Prep Time | 15 mins + 4 hours soaking time
Cook Time | 1 hour 20 mins
Yields : 250 g red bean paste
Ingredients
200 g red beans, washed and drained then soaked for 4 hours
300 ml water
80 g sugar or to taste
1/2 tsp salt
2 tbsp cooking oil
Method
01 After soaking, drain the red beans. Transfer to a pot and top up with water to cover the beans.
02 Bring to the boil. Reduce to low heat and simmer covered (leave a tiny gap at the lid so it does not boil over) for 1 hour. Top up with some water if it starts drying up.
03 After 1 hour, the beans will be soft. Most of the water would have evaporated. Turn off the heat and allow to cool for 15 mins. [If using a pressure cooker: Pressure cook for 30 mins then allow to depressurize and cool off before removing lid.]
04 Use an immersion blender to pulse or blend red beans until smooth and fine.
05 Place pot back onto the stove over medium heat. Add sugar and salt. Stir until sugar melts.
When sugar has melted, about 10 mins, add the cooking oil. Stir fry the paste for 10 mins. Remove from heat and allow to cool.
06 When it is cooled, it is ready to be used. If you are making in advance, transfer to an air tight container. Store in the refrigerator for up to a week or in the freezer for up to a month.
Notes
The red bean paste is easier to work with if it is first chilled in the refrigerator for 2 hours. The oil is added to get a smoother paste and to lengthen the shelf life. You may omit if if preferred.