Red Bean Paste

Red bean paste, with its sweet, earthy flavor and smooth texture, is a staple in many Asian desserts. Making it at home allows for customization in sweetness and texture, and the process is quite straightforward. The key is to start with the right kind of beans—adzuki beans are traditional for their naturally sweet taste and creamy texture when cooked. Soaking the beans overnight softens them, ensuring they cook evenly and mash into a fine paste easily. The addition of butter gives the paste a rich, indulgent quality, while sugar sweetens it to perfection. Pandan leaves, a classic ingredient in many Southeast Asian dishes, infuse the paste with a subtle, aromatic flavor. Once you've made your own red bean paste, you'll find it's a versatile ingredient that can elevate homemade mochi, pastries, and other treats to a new level of deliciousness. Homemade red bean paste not only tastes better, but it also connects you to the traditional methods of preparation that have been passed down through generations.

Ingredients:

1 cup dried adzuki beans

3 cup water

1/4 tsp of salt

1/2 stick of butter

1/4 to 1/3 cup sugar

2 pandan leaves

Directions:

Soak the beans overnight.

Place soaked beans in an instant pot. Add water, pandan leaves and salt. Close the lid and cook with pressure for 10 minutes. Let the natural release when it is done cooking. Remove beans and drain. Save cooked beans water for later use.

Place cooked beans in a food processor. Add some water to purée the beans until smooth.

In a medium pan, add the beans, sugar, and butter. Stir and cook to get the moisture out of the beans. Flip more often to prevent them from burning.

It takes about 15 minutes. Now you have it – the homemade red bean paste.