Updated: Mar 3
I grew up adoring red bean paste. I have it on bao (Chinese steamed buns), bread, apam balik (Singapore pancakes), mochi (Japanese rice cake) and even desserts. Call me weird. But, most would rather have their bao filled with savory braised meat, I would rather have mine filled with red bean paste. Especially when the bao just outta the steamer, as you bite into it, the hot smoothing red bean paste just ooze out. To me, it is one of the greatest sensations.
Sadly, most red bean pastes are factory manufactured in this modern age. Hardly anyone is making theirs anymore. It is very simple to make, but it takes time and effort. If you can find the best quality red bean (IMHO, Japanese red bean or Azuki bean, is the best) and with the right technique, you will never go back to those factory-made ones. I hope you will give this recipe a try.
Good Quality Azuki Beans Preferably Organic, 125g
Dark Muscovado Sugar, 50g
Granulated Sugar, 50g
Cast Iron Skillet / Pan
In a sauce pot over medium-high heat, add azuki beans and water.
Make sure the water is more than enuff to submerge the beans, about 500ml.
Bring it to a boil.
Allow the mixture to boil for about 4 to 6 mins.
Drain off the water thru' a strainer.
Return the beans into the sauce pot.
Add in more than enuff water, about 500ml, to fully submerge the beans.
Bring it up to a boil.
Lower the heat down to a simmer.
Allow the mixture to simmer for about 1.5 to 2 hrs or until the beans are soft and be easily squash by your fingers.
*Add in more water if needed, during the simmering process.*
*You can of cos stop the process right here to make anko. Add sugar and more water at this stage. Stir to combine well and until the sugar has dissolved. Allow to cook and reduce the liquid to the consistency you desire.*
Transfer the beans into a blender.
Add just enuff of the beans' water into the blender, probably 1/4 cup.
Blitz it up for about 2 to 3 mins or until a smooth paste form.
Transfer into a skillet over medium-low heat.
Add in sugar.
Stir to combine well and until the sugar has dissolved.
Keep stirring until the mixture thickens and becomes glossy.
Remove from heat and set aside to cool.
Transfer into a sterilized jar.
It can be kept in the fridge for about 2 weeks.