Red bean paste or Azuki bean paste is used in many dishes in Chinese, Japanese and Korean cuisine. You can use it for bun fillings, pancake fillings, mochis, soup, and much more! It is very easy to make, and has a really wonderful taste to it! You can also freeze it so you can make a big batch and save some for next time.
– Canned Azuki bean
– Caster sugar to taste
1. Empty the Azuki beans into a saucepan and simmer until the liquid has reduced.
2. During the reduction, you can use a potato masher to mash the beans to form a fine paste.
3. Once the paste looks dry and a sandy consistency add the sugar to taste.
4. Cover and chill to up to 3 days.
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- Matcha red bean buns (Using the Tang Zhong starter method)
- Creamy Custard buns (Using the Tang Zhong starter method)
- Best ever Brownies