Red bean paste is one of a popular sweet dessert soups in Chinese cuisine as well as sweet potato soup. Red bean paste is mainly divided into two types according to the difference of texture and usages.
Simplified speaking, mashed paste are boiled with rock or brown sugar and with some broken azuki beans. It is used in red bean soup which has more water added to become Chinese tong sui. Smooth paste is mashed into a slurry with no sugar, tiny texture and dry. Usually used in Chinese moonquakes or pancakes.
Chinese red bean paste is also known as azuki bean paste, it is a dessert soup, sweet and soft. It was sold cold in summer or warm in winter in many bars, restaurants or snack stores. One for only 3-5 RMB, very cheap. So it is well accepted for all ages. Red bean paste is healthy and could be used in Chinese moon cake or zong zi with no fat.
- 8oz. adzuki beans
- 3 tbsp rock sugar
- An ample of water
- Rinse azuki beans under running water clearly. In a big saucepan, then soak bean in cold water for at least 3 hours (the ratio between them is 1:3).
- After time is up, bring soup into a boil over high heat.
- Turn heat down to low, continue simmer for 30 minutes or 1 hour until azuki bean are broken up and soft.
- I am going to make dry and thick red bean paste, so I just pour off the excess liquid of soup. But don’t discard, you can just refrigerated and drink like juices.
- Add rock sugar to the saucepan, stirring frequently.
- Press and stirring until the red bean paste was mashed into tiny texture. Enjoy!
In serving size of 1/2 oz. of paste, it contains Calories 49, Total Fat 0g, Total Carbs. 10.4g and Protein 1.9 g.