Red bean paste recipe: azuki beans, sugar and oil for diverse fillings

Red bean paste is a sweet paste made from mashed adzuki beans and sugar. It is used across Chinese, Japanese, and Korean cooking. This recipe makes about 500 ml and lets you choose a coarse or smooth texture. You soak the beans, boil until soft, mash, then fry the paste in oil to remove extra water.

In Chinese, red bean paste is written as 红豆沙 (traditional: 紅豆沙) and said as hóngdòushā. The name means "red bean sand", which links to its texture. The paste can be a little gritty or very smooth. The texture depends on how long you boil the beans and how you mash them.

This recipe yields about 500 ml of red bean paste. It needs at least 4 hours of soaking, or you can soak overnight. Boiling takes about 1½ to 2 hours, then frying takes about 15 minutes. It suits a cook who can handle long simmering and steady stirring.

Ingredients (with measurements)

Use dried adzuki beans, sugar, and enough water for soaking and boiling. The oil may look like a lot, but it helps drive off water during frying. For easy shopping in India, choose plain granulated sugar and a neutral vegetable oil, or peanut oil if you prefer that taste.

• Dried adzuki beans: 200 ml (about 160 g)
• Water: as needed (for soaking and boiling)
• Granulated sugar: 150 ml (about 130 g)
• Vegetable oil or peanut oil: 75 ml

Equipment

You only need basic tools to make sweet red bean paste at home. A blender helps if you want a smooth paste, but you can also mash by hand for a coarser finish. Use a pan that lets you stir well, since the paste gets thick and can stick as it dries.

• Saucepan with lid
• Colander or strainer
• Wooden spoon or spatula
• Frying pan or wok
• Blender (optional, for smooth paste)
• Airtight container (for storage)

Step-by-step method

Follow the steps in order, since soaking and slow boiling are key for soft beans. Keep the simmer gentle, and add water when needed so the beans do not boil dry. For texture, decide early if you want coarse or smooth, because that choice changes the mashing method.

1. Wash the adzuki beans. Remove any damaged beans.
2. Soak in cold water for at least 4 hours, or overnight.
3. Drain and rinse the soaked beans once.
4. Put beans in a saucepan. Cover fully with fresh water.
5. Bring to the boil, then reduce to a steady simmer.
6. Simmer 1½–2 hours, until very soft. Add water if needed.
7. Drain away the cooking water.
8. Mash by hand for coarse paste, or blend in batches for smooth paste.
9. Stir in the sugar. The paste should be thick and damp.
10. Heat the oil in a frying pan or wok on medium heat.
11. Fry the paste, stirring often, until drier and slightly grainy.
12. Cool fully. Store in an airtight container in the fridge.

Choosing coarse or smooth texture

For a coarse red bean paste, boil the beans for less time and mash by hand. This keeps a more gritty feel, which suits fillings where you want bite. For a smooth paste, boil longer and blend. If you blend, work in small batches since the paste is thick and hard to move.

Frying and moisture control

Frying is the key step that turns sweet mashed beans into a paste that holds shape. Heat the oil first, then add the sweetened bean mash. Stir as it fries to stop sticking and burning. As water cooks off, the paste becomes drier. It ends with a slightly grainy texture.

How to use red bean paste

Red bean paste works as a sweet filling or spread in many recipes. Use it in baozi, daifuku, and mooncakes. Add it to red bean soup, or use it as a filling for tangyuan, the boiled glutinous rice balls. You can also use it for zongzi and spread it on toast.

Notes, tips, and variations

Do not reduce the oil too much. The amount helps remove water during frying, which helps the paste keep well and hold shape. If you want a smoother result, extend the boiling time within the 1½–2 hour range. If you want more texture, shorten boiling and mash by hand.

Nutritional values (approximate)

These values are estimates for a 30 g serving, since exact nutrition changes with bean brand, sugar type, and how much moisture cooks off. The recipe uses adzuki beans, sugar, and oil, so it is higher in carbs and calories. Use smaller portions when using it as a spread.

Cooling and storage

Let the paste cool before sealing it, so water does not build up in the container. Keep it in an airtight jar in the fridge. It keeps for at least a week when chilled. Use a clean spoon each time, since this helps the sweet red bean paste stay fresh for longer.