Red bean paste or Azuki bean paste is a sweet dessert soup originating from Asian. It is easily prepared with azuki beans, water, sugar or oil, very popular in Chinese cuisine especially in hot summer days.
- 4oz. red beans(Azuki beans)
- 2oz. rock sugar/ granulate sugar
- 1-2oz. vegetable oil
- Rinse red beans(adzuki beans) under cold running water before cooking paste.
- Soak beans in cold water overnight or for 5-6 hours until soften or expanded.
- In a pressure cooker, add red beans and water (the ratio between them is 1:3)
- Cover lid and heat over high heat until it is bubbling. Then turn heat to low and continue cook for 18-20 minutes until completely broken up.
- Turn off heat, and let red bean soup set until cold.
- Now I am going to prepared olive oil and sugar in advance.
- Pour the soup into blender, blend into thin red bean paste.
- You can just miss this step, if you are prefer tiny texture.
- Heat a wok or frying pan hot at medium-low heat.
- Add vegetable oil, heat until medium heat.
- Add paste back to wok, stir around with oil.
- Stirring constantly until the texture is a little thicken.
- Turn heat to medium, then combine sugar to wok, it is about 1.5-2oz.
- Stir frequently, taste and adjust the sugar according to your preference.
- Don’t stop stirring, it might be burnt, as it is sticky now. Cook until red bean paste is thick for you! Serve hot or refrigerated.