Red Bean Paste (Anko 紅豆泥）

Red Bean Paste or Adzuki Bean Paste is a popular component found in asian deserts. Depending on where you are from, you may it know as 红豆泥 or Anko.

Red Bean Paste is made of Adzuki Beans which are smaller red beans that have a lovely earthy flavour. It is slightly nutty and naturally sweet so it lends nicely for many desserts. The paste it self has nice creamy texture and you can make it both chunky and smooth!

Click here to watch the video recipe!

INGREDIENTS:

RED BEAN PASTE/ANKO-

• 180g Adzuki Beans
• Water
• 150g Caster/Granulated Sugar (this can be adjusted as needed)
• Pinch of Salt

STEPS:

RED BEAN PASTE/ANKO-

1. Thoroughly wash adzuki beans and add it to a pot. Add plenty of water so that it is fully submerged
2. Transfer the pot to the stove and bring to a boil. Decrease the heat to a gentle simmer and cover the pot with a lid. Leave this to slowly cook for 1-2 hours or until the beans become soft. Occasionally give the pot a stir to prevent sticking and add more water as it evaporates to keep the beans submerged
3. Once the beans are soft enough to be pressed between your fingers and break apart, strain out the beans and reserve the boiling liquid
4. For a smooth bean paste, add all the beans into a food processor or blender and blend until smooth. If needed, add the reserved boiling liquid 1 tablespoon at a time to help the beans blend more smoothly
5. For a chunky bean paste, reserve some of the cooked beans aside and blend the rest until smooth. Add the unblended beans into the smooth portion
6. Transfer the bean paste into a pot and mix in sugar and a pinch of salt
7. Place it over low-medium heat. Using a spatula, constantly stir the mixture to allow the liquid to evaporate and prevent burning. Slowly cook the sweet bean paste until it thickens. Be careful of the hot mixture as it will splatter if it is not stirred
8. Once the paste is thick enough to hold its shape, transfer it to a heat-safe container and enjoy!
9. Store it in the fridge for up to 7 days or freeze it for up to 3 months

A FEW WAYS TO EAT THIS

1. I use it in my Snow Skin Mooncakes as the filling, see the RECIPE HERE
2. Spread it on toast like jam, it is delicious paired with some butter too
3. Fill it in some steam buns, 红豆包子
4. Use it on some pancakes or put them in between mini pancakes to make Japanese Dorayaki