How to Make Red Bean Paste

Method8 steps

1. 1

   Step 1: Choose one cooking route for this batch: pressure cooker without an overnight soak, or stovetop after an overnight soak. Rinse the 300 g dried azuki beans. Do not perform both routes.

   Uses 300 g dried azuki beans (10 oz) · Water, as needed for rinsing, optional overnight soaking and stovetop top-ups

2. 2

   Step 2: Pressure-cooker route only: put the rinsed beans and 3 cups water in the pressure cooker. Lock the lid and heat over medium-high heat until rated high pressure is reached, following your cooker instructions. Reduce the heat to maintain that pressure and cook for 20 minutes. Turn off the heat, allow pressure to release naturally, and open only when safe. Skip the stovetop steps and go to the tenderness check.

   Uses rinsed beans for the pressure-cooker choice · 3 cups water, for pressure-cooker route only

3. 3

   Step 3: Stovetop route only: set the rinsed beans in a bowl large enough for an overnight soak, and have a large lidded pot ready for cooking. Skip this and the following stovetop steps if you chose the pressure cooker.

   Uses rinsed beans for the stovetop choice

4. 4

   Step 4: For the stovetop choice, cover the rinsed beans with soaking water and leave to soak overnight. Use a cool location; refrigerate the soak if the room is warm.

   Uses rinsed beans prepared for soaking · Water, as needed for rinsing, optional overnight soaking and stovetop top-ups

5. 5

   Step 5: For the stovetop choice, discard the soaking water and put the soaked beans and 4 cups fresh water in the large pot. Bring to a boil, reduce to the lowest heat, cover and simmer for about 1 hour, until the beans are soft and easy to mash. Check the water level and gently stir occasionally; add small amounts of top-up water as needed to keep the beans covered and prevent scorching.

   Simmer soaked azuki beans · 60 minUses soaked beans, drained of soaking water · 4 cups water, for stovetop route only · Water, as needed for rinsing, optional overnight soaking and stovetop top-ups

6. 6

   Step 6: After the one route you chose, check that the beans are soft enough to mash easily with a spatula. If not, continue that cooking method as needed before adding sugar. Stir and mash the cooked beans to the chunky texture you prefer, keeping their cooking liquid in the pot.

   Uses cooked beans and liquid, only for the pressure-cooker choice · cooked beans and liquid, only for the stovetop choice

7. 7

   Step 7: Add the chosen 200–250 g sugar and the 1/8 teaspoon salt to the tender mashed beans and cooking liquid. You may add the sugar in two or three batches. Heat over medium-high, stirring constantly as the mixture boils and thickens. Stop when a spatula drawn across the bottom leaves the pan visible for 1–2 seconds. Remove from the heat; the hot mixture will still be looser than the chilled paste.

   Uses tender cooked and mashed beans with their liquid · 200–250 g rock sugar or white sugar (7–9 oz) · 1/8 teaspoon salt

8. 8

   Step 8: Transfer the cooked paste to clean shallow containers, let it lose its initial heat, and refrigerate promptly at 40°F (4°C) or colder, within 2 hours or within 1 hour above 90°F (32°C). It thickens as it cools and chills. Keep covered for fresh use, or freeze for later use. This oil-free chunky paste is a separate formula from the oily red-bean mooncake filling.

   Uses cooked sweet red-bean paste