Adzuki Bean Paste Recipe (Red Bean Paste Recipe)
Adzuki Bean Paste, also known as Red Bean Paste, is a delicious and versatile ingredient used in many Chinese dishes. Whether you’re making a smooth or coarse version, this simple yet flavorful paste is a fantastic addition to a variety of recipes, including desserts, dumplings, and savory dishes like Sichuan Mapo Tofu or Shandong Doushabao (steamed wheat-filled buns). Traditionally made from red beans, sugar, and salt, the paste is prepared by cooking the beans and blending them with sweetness to create a spreadable or stir-fryable consistency.
Cuisine: Chinese
Course: N/A
Diet: N/A
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Beans | 1 cup |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Soy Sauce | 1 teaspoon |
| Vinegar | 2 teaspoons |
| Sugar | 1 tablespoon |
| Salt | To taste |
Preparation Time: 500 minutes (8 hours for soaking)
Cooking Time: 45 minutes
Instructions:
-
Soak the Beans:
Start by soaking the black beans in water for approximately 8 hours or overnight. This softens the beans and reduces cooking time. If you’re in a hurry, soaking them for a shorter period (even 1-2 hours) can also work, but longer soaking results in better texture and flavor. -
Cook the Beans:
Once the beans are soaked, transfer them to a pressure cooker. Add sugar, salt, and enough water to cover the beans completely. Close the lid of the pressure cooker and cook the beans on high pressure for about 4 whistles or until the beans are tender and soft. This usually takes about 30-35 minutes, depending on your pressure cooker. -
Mash the Beans:
After cooking, allow the pressure to release naturally. Open the cooker and use a potato masher to mash the beans into a smooth or coarse paste, depending on your desired consistency. If you prefer a smoother paste, you can blend it further using an immersion blender or food processor. -
Prepare the Paste:
Heat sesame oil in a pan over medium heat. Once the oil is hot, add the bean paste to the pan. Stir in soy sauce and vinegar. Continue sautéing the paste for a few minutes, ensuring it combines well with the soy sauce and vinegar and becomes a cohesive mixture. The paste should not stick to the edges of the pan and should have a glossy, smooth texture. -
Serve:
Your Adzuki Bean Paste is now ready to be used in various dishes! Serve it with Sichuan Mapo Tofu, as a filling for Shandong Doushabao (steamed wheat-filled buns), or even as a sweet spread in desserts like mooncakes or red bean buns.
Tips:
- For a sweeter paste, you can adjust the sugar amount to your preference.
- If you want to make a smoother paste, blend the cooked beans more finely until you reach the desired texture.
- This paste can be stored in an airtight container in the fridge for up to a week.
Enjoy the delicious, versatile flavors of Adzuki Bean Paste in your favorite Chinese-inspired dishes! Whether used in savory applications or for sweet treats, this simple recipe is sure to impress.
