Mastering a simple sweet red bean paste recipe is essential if you share my passion for making Chinese baked goods at home (hong dou xian). Regarding Asian pastries, nothing beats sweet red beans, also known as adzuki beans.
The sweet red bean filling is so universally loved that I can’t recall ever meeting someone who didn’t enjoy it. This recipe can produce sweet mung bean paste or sweet white bean paste.
A 2-Step Recipe
Two steps are involved in preparing this sweet paste: cooking and thickening. You can save time in the kitchen by using an Instant Pot. There’s no need to soak the beans first because of this.
You shouldn’t have to wait until the next day to satisfy your craving for sweet red bean buns just because you forgot to soak your beans the night before.
After using our Instant Pot for a few months, I have nothing but praise (this is not a sponsored post!). It’s incredibly easy to use, and the results in both speed and tenderness of cooked food are impressive. Pressure cookers’ terrifying, high-pitched shrieking has always dissuaded me from using them. We are completely hooked now and have many more Instant Pot recipes planned!
It’s okay if you don’t have an Instant Pot. To reduce the cooking time, you should soak the beans the night before and add more water than you normally would. Remember that when it’s done cooking, it should be thick but not dry or burned.
- 1 lb. of dried red beans (adzuki beans)
- 3½ of cups water
- 5g of dried orange peel (optional)
- 1 cup of vegetable oil (250 ml)
- 190g of rock sugar (or to taste)
- Drain the adzuki beans and then add them, along with 3 and a half cups of water, and, if you want to use it, 5 grams of dried orange peel to your Instant Pot. Lock the lid and cook for 25 minutes on the Bean/Chili setting in the Instant Pot. Don’t touch it for another 10 minutes at the end of the cooking time. Remember to release the steam vent and use an oven mitt when opening the lid to prevent burns.
- After the beans have finished cooking, carefully drain them and add the liquid to a food processor. Puree in several batches if using a smaller food processor.
- 1/4 cup oil should be heated over medium heat in a heavy-bottomed pan or nonstick skillet.
- Combine the adzuki bean paste with the sugar. Reduce the mixture until it forms a thick paste. Depending on the heat setting you choose, it will take 30–40 minutes, so plan accordingly. Every two minutes or so, give it a good stir from the bottom to make sure it doesn’t stick or burn.
- Sugar can be adjusted to taste during cooking, and the remaining oil can be added in three increments every 10 minutes. This ensures that the oil is fully absorbed before adding more. It is ready when a rubber spatula can be inserted and removed without smearing the filling.
- Cool the filling until it’s barely warm. If you want to make the filling in advance, make sure to store it in an airtight container once it has cooled completely. At least a week in the fridge is required for storage.