I wouldn’t recommend fried shallot oil for sweet red bean paste, as the flavor may not pair well. If you’d like a non-dairy option, coconut oil would be a better substitute.

Thanks for trying my recipe, Violet! Yes, it does sound like you may have cooked off a bit too much liquid. The paste should still look a little softer than the final texture you want, as it continues to firm up while cooling. Also, since there’s butter in the paste, it naturally becomes firmer when refrigerated. Letting it come back to room temperature should help soften it again.

Red bean paste is subtly sweet with earthy, nutty undertones. Its mild flavor makes it a versatile, comforting addition to desserts. Give it a try!

Thank you!

Yes, you can absolutely use canned adzuki beans for this recipe. Since they’re already cooked, you can skip the soaking and cooking procedure. I’m so glad the recipe is helpful for your Mandarin class—best of luck with it, and I hope everyone enjoys!

No, you don’t need to add oil to the pan. Happy cooking, Anwara!