Red bean paste is a wonderful ingredient that is used in a number of different types of buns throughout the Far East. In Korea it is used in porridge or shaved ice, in Japan and China the paste is incorporated into delicious buns, as in Dou Sha Bao (https://wrapitupfood.com/dou-sha-bao/).
Red Bean Paste
Red bean paste used for a number of different types of dumplings.
Ingredients
- 1 cup Adzuki Beans
- 3 cups water
- 1 cup Honey
- 2 tbsp unsalted butter
- ¼ tsp sea salt
Instructions
- Wash the beans and place them in a bowl covered with water
- Soak the beans overnight or for at least 8-12 hours. They will absorb water, so make sure you cover well with water.
- Once soaked, pour into a colander, rinse and drain off.
- Place in a sauce pan, add the 3 cups of water and bring to a boil, then turn down to simmer.
- You will need to cook the beans for at least 45 minutes. Watch them carefully, continuously stirring them so they don't burn. Add water if necessary.
- Once the beans are soft, place in a blender, add the honey, butter and sea salt. Blend until you have a liquid paste.
- Taste and add honey or salt as necessary.
- Place the bean liquid/paste back into a sauce pan over medium low heat. Watch continuously, and thicken until you have a nice paste. The paste should have maintain it's shape when scooped up with a spoon.
- Remove the beans and place into a quart plastic contained. These can be frozen or used immediately for buns such as Dou Sha Bao (red beaned steamed buns; https://wrapitupfood.com/dou-sha-bao/).
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