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Close up macro shot of thick, glossy homemade red bean paste with a wooden spoon.

Authentic Homemade Red Bean Paste (Thick & Glossy)

Master the art of creating authentic homemade red bean paste from scratch. This thick, glossy, and heartily textured paste is perfectly sweetened and ideal for elevating your favorite pastries, breads, and authentic desserts.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 16 tablespoons
Course: Dessert, Filling, Snack
Cuisine: Asian, Chinese, Japanese, Korean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Red Bean Paste Ingredients
  • 1 cup Dried Adzuki Beans Rinsed and picked over. Equal to 200g.
  • 3/4 cup Granulated Sugar Equal to 150g. Adjust slightly to taste, but sugar is needed for structure.
  • 2 tablespoons Neutral Oil or Unsalted Butter Equal to 30ml. Creates the signature glossy sheen.
  • 1/4 teaspoon Kosher Salt Equal to 1.5g. Essential for balancing the sweetness.
  • 4 cups Cold Water Equal to 960ml. Used for the main simmer, plus extra for blaniching.

Equipment

  • 1 Heavy-Bottomed Saucepan Essential for even heat distribution to prevent the paste from scorching.
  • 1 Fine Mesh Strainer Used for draining the beans after the initial astringency boil.
  • 1 Wooden spoon Ideal for stirring the thick paste continuously without damaging the pot.
  • 1 Potato Masher Used to create a rustic, heartily textured paste directly in the pot.

Method
 

Cooking the Paste
  1. Place the adzuki beans into a heavy-bottomed pot and cover with enough cold water to submerge them by 2 inches. Bring to a rolling boil over medium-high heat for 5 minutes. Drain the beans through a fine mesh strainer and discard the boiling water to remove bitter tannins.
  2. Return the beans to the pot and add 4 cups (960ml) of fresh cold water. Bring to a gentle simmer, cover slightly, and cook on low heat for 60 to 75 minutes until the beans crush effortlessly between your fingers.
  3. Do not drain the remaining small amount of water. Use a potato masher to press the beans directly in the pot until you reach a hearty, rustic consistency, leaving about a quarter of the beans intact.
  4. Add the granulated sugar and kosher salt. Cook over medium-low heat, stirring constantly with a wooden spoon for 10 to 15 minutes, until the mixture thickens, deepens in color, and leaves a clean path on the bottom of the pot.
  5. Turn off the heat. Fold in the neutral oil or unsalted butter, stirring vigorously until emulsified and a glossy sheen appears. Transfer to a bowl to cool and firm up.

Notes

Never add sugar before the beans are completely soft, as this will harden the skins.
The paste will thicken significantly as it cools, so remove it from the heat when it is slightly looser than your desired texture.