Red bean paste

Red bean paste

By
From
The Real Food of China
Makes
1 litre
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
385g dried adzuki beans
230g caster sugar, or to taste
125ml vegetable oil

Method

  1. Put the adzuki beans in a bowl, cover with cold water and leave to soak overnight. Drain the beans and place in a saucepan, then add enough cold water to cover. Bring to a simmer and cook over a low heat for 30–40 minutes, or until very soft. Tip into a colander and drain well. Put the beans in a food processor and process to a smooth purée.
  2. Transfer the bean purée to a saucepan with the sugar (if you like it sweeter, add 80 g extra sugar) and oil and bring to a simmer. Reduce the heat to low and cook, stirring often, for about 1½ hours, or until it has reduced and thickened to form a solid mass. The cooking time will vary a little depending on how much water is still in the beans and the size of your pan. Take care, as the mixture will become very thick as it nears the end of cooking and can easily burn — as the bean mixture starts to thicken, stir it frequently. Cool, then transfer to a container, cover and refrigerate. Red bean paste will keep, refrigerated, for up to 10 days.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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