{"id":1901,"date":"2021-02-05T22:36:47","date_gmt":"2021-02-05T22:36:47","guid":{"rendered":"https:\/\/redhousespice.com\/?p=1901"},"modified":"2022-06-07T16:49:09","modified_gmt":"2022-06-07T16:49:09","slug":"red-bean-paste","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/red-bean-paste\/","title":{"rendered":"Red Bean Paste in Two Ways (\u7ea2\u8c46\u6c99)"},"content":{"rendered":"<!DOCTYPE html PUBLIC \"-\/\/W3C\/\/DTD HTML 4.0 Transitional\/\/EN\" \"http:\/\/www.w3.org\/TR\/REC-html40\/loose.dtd\">\n<p><em>An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/two-bowls-red-bean-paste-scaled.jpg\" alt=\"fine red bean paste and chunky red bean paste\" class=\"wp-image-13760\"><\/figure>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\"><div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2 id=\"table-of-contents\">Table of Contents<\/h2><ul><li><a href=\"#what-is-red-bean-paste\">What is red bean paste<\/a><\/li><li><a href=\"#what-is-it-used-for\">What is it used for<\/a><\/li><li><a href=\"#what-are-adzuki-beans\">What are adzuki beans<\/a><\/li><li><a href=\"#which-type-of-sugar\">Which type of sugar<\/a><\/li><li><a href=\"#why-add-fat\">Why add fat<\/a><\/li><li><a href=\"#cooking-process\">Cooking process <\/a><\/li><li><a href=\"#the-ideal-consistency\">The ideal consistency<\/a><\/li><li><a href=\"#storage\">Storage<\/a><\/li><\/ul><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"what-is-red-bean-paste\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What is red bean paste<\/mark><\/h2>\n\n\n\n<p>Red bean paste, known as Hong Dou Sha\/&#32418;&#35910;&#27801; in Chinese, is a sweetened paste made of adzuki beans (aka red beans), sugar and some fat of your choice. Typically used as a filling for many classic Chinese treats, it&rsquo;s also popular in other Asian cuisines, e.g. Japanese, Korean, etc.<\/p>\n\n\n\n<p>Although commercial ready-to-use red bean paste is available in Chinese\/Asian shops, the homemade version tastes so much better (not to mention there is no additives, artificial colouring or flavouring).<\/p>\n\n\n\n<p>And it&rsquo;s very easy to make! The cooked beans are mashed into either a fine, smooth or a rustic, chunky texture.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"what-is-it-used-for\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What is it used for<\/mark><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"924\" height=\"1386\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/six-red-bean-paste-filled-dishes.jpg\" alt=\"Six red bean paste filled dishes\" class=\"wp-image-13764\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/six-red-bean-paste-filled-dishes.jpg 924w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/six-red-bean-paste-filled-dishes-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/six-red-bean-paste-filled-dishes-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/six-red-bean-paste-filled-dishes-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/six-red-bean-paste-filled-dishes-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/six-red-bean-paste-filled-dishes-150x225.jpg 150w\" sizes=\"(max-width: 924px) 100vw, 924px\" \/><\/figure>\n\n\n\n<p>It&rsquo;s safe to say that red bean paste is the most versatile, most-loved sweet filling in Chinese cuisine. You can find it in almost all the Chinese stuffed pastry and desserts, such as <a href=\"https:\/\/redhousespice.com\/sesame-balls\/\">Sesame Balls<\/a>, <a href=\"https:\/\/redhousespice.com\/red-bean-buns\/\">Red bean bun<\/a>, <a href=\"https:\/\/redhousespice.com\/cantonese-mooncake\/\">Mooncake<\/a>, <a href=\"https:\/\/redhousespice.com\/tang-yuan\/\">Tang Yuan<\/a> (glutinous rice ball), <a href=\"https:\/\/redhousespice.com\/zongzi-two-ways\/\">Zongzi<\/a> (sticky rice dumpling), <a href=\"https:\/\/redhousespice.com\/eight-treasure-rice\/\">Eight Treasure Rice Pudding<\/a>, <a href=\"https:\/\/redhousespice.com\/sticky-rice-pumpkin-cake\/\">Pumpkin Mochi Cake<\/a>&hellip;The list goes on.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"what-are-adzuki-beans\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">What are adzuki beans<\/mark><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/adzuki-beans-scaled.jpg\" alt=\"a bowl of adzuki beans\" class=\"wp-image-13766\"><\/figure>\n\n\n\n<p>Adzuki bean (<em>spelling variations include azuki bean, aduki bean<\/em>) is a type of small, round, red-coloured bean commonly found in East Asian cuisine. It&rsquo;s about 5mm in diameter, a little bigger than mung bean. Another widely used name &ldquo;red bean&rdquo; is the literal translation of its Chinese name Hong Dou (&#32418;&#35910;).<\/p>\n\n\n\n<p>Widely available in Chinese\/Asian shops, adzuki beans can also be found in whole food stores. Apart from raw ones, look out for canned, ready-to-eat adzuki beans which allow you to skip the lengthy process of cooking the beans and go straight to the last step of mashing the paste. A wonderful time saver indeed.<\/p>\n\n\n\n<p>I&rsquo;ve been asked if other types of beans, e.g. <a href=\"https:\/\/en.wikipedia.org\/wiki\/Kidney_bean\" target=\"_blank\" rel=\"noreferrer noopener\">kidney beans<\/a>, would work for this recipe. Yes, they would if you&rsquo;re making the smooth version with a blender (technique explained in later sections). The flavour will be a little different but still tasty.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"which-type-of-sugar\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Which type of sugar<\/mark><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/white-sugar-brown-sugar-scaled.jpg\" alt=\"White sugar and dark brown sugar\" class=\"wp-image-13768\"><\/figure>\n\n\n\n<p>To sweeten the beans, you may use any type of sugar (<a href=\"https:\/\/redhousespice.com\/rock-sugar\/\">rock sugar<\/a>, Bing Tang\/&#20912;&#31958;, is a traditional option). I like the combination of white sugar and dark brown sugar (<em>see image above<\/em>). The latter offers a nice caramel taste which I appreciate very much.&nbsp;<\/p>\n\n\n\n<p>There isn&rsquo;t a set bean sugar ratio for this paste. Although I give precise measurements in the recipe card below, you&rsquo;re totally free to adjust the quantity of sugar based on your preferred sweetness (This is one of the advantages homemade red bean paste has over the shop-bought version). Since the beans are already cooked when you add the sugar, it&rsquo;s perfectly safe to give it a taste.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"why-add-fat\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Why add fat<\/mark><\/h2>\n\n\n\n<p>You might have seen recipes that only call for adzuki beans and sugar. It&rsquo;s fine to do so. But I like adding some butter too (lard is the traditional option). It makes your red bean paste better in three senses:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>It adds extra rich flavour making the paste even tastier.<\/li>\n\n\n\n<li>It helps to improve the texture: more silky and creamy.<\/li>\n\n\n\n<li>Since butter solidifies when cooled, it makes the paste firmer thus makes shaping less messy. Yet when the dish is served hot, the paste regains its soft texture.&nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/butter-and-coconut-oil-scaled.jpg\" alt=\"butter and coconut oil\" class=\"wp-image-13770\"><\/figure>\n\n\n\n<p>If you wish to make the paste vegan friendly, replace butter with coconut oil (<em>see image above<\/em>). In this case, I&rsquo;d suggest you reduce its quantity by half as the coconut flavour can be a little overpowering.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"cooking-process\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Cooking process <\/mark><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: soak the beans<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/soaked-adzuki-beans-scaled.jpg\" alt=\"Soak adzuki beans in water\" class=\"wp-image-13773\"><\/figure>\n\n\n\n<p>To reduce the cooking time, remember to rehydrate adzuki beans beforehand. Put the beans into a bowl then pour in water. Leave to soak overnight. Unlike many other dried ingredients, it wouldn&rsquo;t be enough to just soak them for a few hours.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Step 2: cook the beans&nbsp;<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/cooking-adzuki-beans-scaled.jpg\" alt=\"Cooking adzuki beans in water\" class=\"wp-image-13772\"><\/figure>\n\n\n\n<p>After soaking, drain the beans and rinse well under running water. Put the beans into a small pot and add water enough to cover all the beans. Bring it to a boil then leave to simmer for 60-90 minutes until they become soft and easy to be crushed. Don&rsquo;t forget to check the water level halfway through. Top up if necessary to avoid burning.<\/p>\n\n\n\n<p>&#127775;<strong>TIP: Use instant pot\/pressure cooker<\/strong>: To speed up the process, use a stove-top pressure cooker or an instant pot if available. Cook for 25 mins (count from the moment when the high pressure is reached if using a pressure cooker). Then allow the pressure to release naturally before you open the lid.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\">Step 3: make the paste in two ways<\/h3>\n\n\n\n<p>There are two types of red bean paste that you can make depending on which dish you&rsquo;re using it as a filling for. The smooth, fine one is good for all purpose, whereas the roughly crushed, chunky one can be used in <a href=\"https:\/\/redhousespice.com\/red-bean-buns\/\">Red Bean Buns<\/a>, <a href=\"https:\/\/redhousespice.com\/zongzi-two-ways\/\">Zongzi<\/a> (sticky rice dumplings), <a href=\"https:\/\/redhousespice.com\/eight-treasure-rice\/\">Eight Treasure Rice Pudding<\/a>, <a href=\"https:\/\/redhousespice.com\/sticky-rice-pumpkin-cake\/\">Pumpkin Mochi Cake<\/a>, etc.&nbsp;<\/p>\n\n\n\n<p><strong>&#128718; Option 1: Make a smooth paste with a blender<\/strong><\/p>\n\n\n\n<p>Drain the cooked beans then put into a blender or food processor. Add sugar and butter. Blend on high speed into a fine paste.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"924\" height=\"1386\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-smooth-red-bean-paste.jpg\" alt=\"making smooth red bean paste\" class=\"wp-image-13776\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-smooth-red-bean-paste.jpg 924w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-smooth-red-bean-paste-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-smooth-red-bean-paste-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-smooth-red-bean-paste-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-smooth-red-bean-paste-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-smooth-red-bean-paste-150x225.jpg 150w\" sizes=\"(max-width: 924px) 100vw, 924px\" \/><\/figure>\n\n\n\n<p>You might find it too dry to blend properly. In this case, add a little water to help. However, only add as little as necessary. Otherwise, it will take you longer to dehydrate the paste in the next step.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>Once the beans turn into a puree, transfer to a pan. Cook over medium heat to reduce moisture. Stir and flip constantly to avoid burning. Once the paste becomes dark and holds in shape, remove from the heat to cool.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-1-scaled.jpg\" alt=\"homemade red bean paste\" class=\"wp-image-13759\"><\/figure>\n\n\n\n<p>&#128718; <strong>Tip<\/strong>:&nbsp;You could make fine red bean paste manually without a blender. Press the beans through a sieve to allow the soft inner part of the beans to go through and leave out the skin.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><strong>&#128718; Option 2: Make a chunky paste by hand<\/strong><\/p>\n\n\n\n<p>Once the beans are cooked, tilt the pot to remove the remaining water. Leave the beans in the pot then add sugar and butter. To crush the beans manually, I often use the flat bottom of a jar. It&rsquo;s pretty efficient! Or, use a potato masher if you have one.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"924\" height=\"1386\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-chunky-red-bean-paste.jpg\" alt=\"making chunky red bean paste\" class=\"wp-image-13775\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-chunky-red-bean-paste.jpg 924w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-chunky-red-bean-paste-400x600.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-chunky-red-bean-paste-200x300.jpg 200w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-chunky-red-bean-paste-683x1024.jpg 683w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-chunky-red-bean-paste-768x1152.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/making-chunky-red-bean-paste-150x225.jpg 150w\" sizes=\"(max-width: 924px) 100vw, 924px\" \/><\/figure>\n\n\n\n<p>After mashing, turn the heat back on. Cook the paste until it reaches the desired consistency. Don&rsquo;t forget to flip constantly during this process to avoid burning.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/chunky-red-bean-paste-scaled.jpg\" alt=\"Rustic, chunky red bean paste\" class=\"wp-image-13756\"><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"the-ideal-consistency\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">The ideal consistency<\/mark><\/h2>\n\n\n\n<p>Now you might be wondering: How long do I need to cook the paste for? How do I know what is the right consistency? To help you judge, here are two tips:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Be aware that the moisture in the paste will continue evaporating as it cools down, so if the paste appears to be dry when hot, it will be too dry once cooled.<\/li>\n\n\n\n<li>You would want the paste a little firmer if using it to fill <a href=\"https:\/\/redhousespice.com\/cantonese-mooncake\/\">Mooncakes<\/a>, <a href=\"https:\/\/redhousespice.com\/tang-yuan\/\">Tang Yuan<\/a> (glutinous rice balls) or <a href=\"https:\/\/redhousespice.com\/sesame-balls\/\">Sesame Balls<\/a> as it will make shaping a lot easier. However, if the paste goes into <a href=\"https:\/\/redhousespice.com\/red-bean-buns\/\">Red Bean Buns<\/a>, you might enjoy a softer texture.&nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2021\/02\/two-types-red-bean-paste-scaled.jpg\" alt=\"Two types of Chinese red bean paste\" class=\"wp-image-13778\"><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"storage\"><mark style=\"background-color:rgba(0, 0, 0, 0);color:#4d8682\" class=\"has-inline-color\">Storage<\/mark><\/h2>\n\n\n\n<p>If you love all things with red bean paste as I do, I&rsquo;d like to encourage you to make a big batch at a time. It can be kept in the fridge for up to 3 days or in the freezer for two months.<\/p>\n\n\n\n<p>Before freezing, divide the paste into small portions so that you can be flexible on how much to use each time. Defrost in the fridge before adding it to the dish you&rsquo;re making.<\/p>\n\n\n\n<p>BTW, you can use leftover red bean paste to make <a href=\"https:\/\/redhousespice.com\/red-bean-popsicles\/\">Red Bean Popsicles<\/a>.<\/p>\n<\/div>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11436\" class=\"wprm-recipe-container\" data-recipe-id=\"11436\" data-servings=\"500\"><div class=\"wprm-recipe wprm-recipe-template-cwp-food\"><div class=\"cwp-food-header\">\n\t<div class=\"wprm-recipe-image wprm-block-image-rounded nopin\"><img decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 12px;\" width=\"250\" height=\"250\" src=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-300x300.jpg\" class=\"attachment-250x250 size-250x250\" alt=\"Chinese red bean paste\" srcset=\"https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-300x300.jpg 300w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-400x400.jpg 400w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-150x150.jpg 150w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-768x768.jpg 768w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-1024x1024.jpg 1024w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-500x500.jpg 500w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-360x360.jpg 360w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-640x640.jpg 640w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2-96x96.jpg 96w, https:\/\/redhousespice.com\/wp-content\/uploads\/2017\/05\/smooth-red-bean-paste-2.jpg 924w\" sizes=\"(max-width: 250px) 100vw, 250px\"><\/div>\n\t<div 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data-average=\"4.99\" data-count=\"73\" data-total=\"364\" data-user=\"0\" data-decimals=\"2\" data-modal-uid=\"user-rating\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" 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onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"var(--wp--custom--color--star)\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"var(--wp--custom--color--star)\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"><\/polygon><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.99<\/span> from <span class=\"wprm-recipe-rating-count\">73<\/span> votes<\/div><\/div><\/div>\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-none\" id=\"homemade-red-bean-paste-hong-dou-sha-%e7%ba%a2%e8%b1%86%e6%b2%99\">Homemade Red Bean Paste (Hong Dou Sha, &#32418;&#35910;&#27801;)<\/h2>\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-author-label\">By <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\"><a href=\"https:\/\/redhousespice.com\/about\/wei-guo\" target=\"_self\">Wei Guo<\/a><\/span><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.<\/span><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-none\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hr<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-time-label wprm-recipe-total-time-label\">Total: <\/span><span class=\"wprm-recipe-time wprm-block-text-none\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hr<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">5<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-none wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-none wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11436 wprm-recipe-servings-adjustable-tooltip wprm-block-text-none\" data-recipe=\"11436\" aria-label=\"Adjust recipe servings\">500<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-none\">g<\/span><\/span><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-header__lower\">\n\t\t<div class=\"cwp-food-buttons\">\n\t\t\t<a href=\"#\" rel=\"nofollow noreferrer\" style=\"color: var(--wp--preset--color--background);visibility: hidden;\" class=\"wprm-recipe-slickstream-not-saved wprm-recipe-slickstream wprm-recipe-link wprm-block-text-normal\" data-recipe-id=\"11436\"><span class=\"wprm-recipe-icon wprm-recipe-slickstream-icon wprm-recipe-slickstream-not-saved-icon\"><?xml version=\"1.0\" encoding=\"UTF-8\"?>\n<svg id=\"Layer_1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" version=\"1.1\" viewbox=\"0 0 16 16\">\n  <!-- Generator: Adobe Illustrator 30.0.0, SVG Export Plug-In . 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<\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">200<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">adzuki beans (aka red beans)<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 1 cup, see note 1<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-1\" class=\"wprm-checkbox\" aria-label=\"&nbsp;500 ml water\"><label for=\"wprm-checkbox-1\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">500<\/span> <span class=\"wprm-recipe-ingredient-unit\">ml<\/span> <span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-2\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 tablespoon white sugar\"><label for=\"wprm-checkbox-2\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">white sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-3\" class=\"wprm-checkbox\" aria-label=\"&nbsp;2 tablespoon dark brown sugar\"><label for=\"wprm-checkbox-3\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">dark brown sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-4\" class=\"wprm-checkbox\" aria-label=\"&nbsp;80 g butter, about &#8531; cup, see note 2 for vegan options\"><label for=\"wprm-checkbox-4\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>&#9634; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-amount\">80<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">butter<\/span>, <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about &#8531; cup, see note 2 for vegan options<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-11436-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-11436-instructions-container wprm-block-text-normal\" data-recipe=\"11436\"><h3 id=\"recipe-instructions\" class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-none wprm-align-left wprm-header-decoration-none wprm-header-has-actions\" style=\"\">Instructions&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Soak the beans<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11436-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Soak adzuki beans in water overnight. Drain then rinse well.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Cook the beans<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11436-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Put the beans into a small pot. Pour in water. Bring it to a boil then leave to simmer for 60-90 mins until they become soft and easy to crush (check the water level halfway through. Top up if necessary to avoid burning).<\/span><\/div><\/li><li id=\"wprm-recipe-11436-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">You may use a stove-top pressure cooker or an instant pot to speed up the process. Cook for 25 mins. Then leave to cool naturally.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Option 1: Make a smooth paste with a blender<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11436-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Drain the cooked beans then put into a blender or food processor. Add white sugar, dark brown sugar and butter. Blend on high speed into a fine paste. You may need to add a little water to make blending easier. However, only add as little as necessary.<\/span><\/div><\/li><li id=\"wprm-recipe-11436-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Transfer the puree into a pan. Cook over medium-high heat while stirring and flipping constantly to avoid burning. Once the paste becomes dark and holds in shape, transfer out to cool (See note 3 for the consistency).<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Option 2: Make a chunky paste by hand<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11436-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Remove the remaining water from the cooking pot. Add white sugar, dark brown sugar and butter to the beans. Use the flat bottom of a jar (or a potato masher if available) to crush the beans.<\/span><\/div><\/li><li id=\"wprm-recipe-11436-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Turn the heat back on. Heat up the paste to reduce its moisture until it reaches the desired consistency (see note 3). Stir constantly during this process to avoid burning.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-none\">Storage<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11436-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\"><span style=\"display: block;\">Red bean paste can be kept in the fridge for up to 3 days or in the freezer for two months. Defrost in the fridge before using.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-11436-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">1. You can find adzuki beans (aka red beans, Hong Dou\/&#32418;&#35910;) in Chinese\/Asian shops or whole food stores. If available, use canned ready-to-use adzuki beans to skip the cooking procedure.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">2. To make the paste vegan friendly, you may replace butter with coconut oil. In this case, reduce its quantity by half as the coconut flavour can be a little overpowering.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">3. Please be aware that the paste will be drier and firmer once cooled. So do not overly dehydrate.&nbsp;<\/span><\/div><\/div>\n\t<div class=\"cwp-food-privatenotes\">\n\t\t<div class=\"wprm-private-notes-wrapper\"><h3 class=\"wprm-recipe-header wprm-recipe-private-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Your Recipe Notes<\/h3><div class=\"wprm-internal-container wprm-internal-container-private-notes\" style=\"padding: 0px;border-radius: 0px;\"><div class=\"wprm-private-notes-container wprm-block-text-normal\" data-recipe=\"11436\"><div class=\"wprm-private-notes-placeholder\"><a href=\"#\" role=\"button\">&#9997;&#65039; Write here<\/a><\/div><div class=\"wprm-private-notes-user\"><\/div><textarea class=\"wprm-private-notes-input\" aria-label=\"Your own private notes about this recipe\"><\/textarea><\/div><\/div><\/div>\n\t<\/div>\n\t<div class=\"cwp-food-nutrition\">\n\t\t<div id=\"recipe-11436-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-none wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">100<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">284<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><\/div><\/div>\n\t\t<p class=\"has-small-font-size\">Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n\t<\/div>\n<\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: var(--wp--preset--color--background);background-color: var(--wp--preset--color--tertiary);margin: 0px;padding-top: 24px;padding-bottom: 24px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg viewbox=\"0 0 58 55\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<path fill-rule=\"evenodd\" clip-rule=\"evenodd\" d=\"M28.6585 6.63738e-06C29.42 -0.00194974 30.1166 0.428717 30.4551 1.11083L38.2458 16.8082L55.6197 19.3416C56.3719 19.4513 56.997 19.978 57.2326 20.7008C57.4682 21.4236 57.2736 22.2175 56.7304 22.7494L44.0942 35.1247L47.0955 52.3206C47.227 53.0736 46.9177 53.8356 46.2987 54.2841C45.6797 54.7325 44.8592 54.7889 44.1847 54.4294L28.6638 46.1568L13.1462 54.4293C12.4713 54.7891 11.6503 54.7325 11.0312 54.2834C10.412 53.8343 10.1033 53.0714 10.2357 52.3182L13.2589 35.1247L0.601897 22.7506C0.0578633 22.2188 -0.137261 21.4243 0.098489 20.7009C0.334239 19.9775 0.960023 19.4506 1.71298 19.3414L19.1818 16.8083L26.8677 1.12004C27.2027 0.436202 27.897 0.00196286 28.6585 6.63738e-06Z\" fill=\"white\"><\/path>\n<\/svg>\n<\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: var(--wp--preset--color--background);\">Like this? <a href=\"#comment\">Rate and comment<\/a> below!<\/span><span class=\"wprm-call-to-action-text\"><\/span><\/span><\/div><\/div><\/div>\n\n\n<p><strong>N.B.<em> <\/em><\/strong><em>This post is originally published in May 2017 and updated with improved information and cooking tips in Feb 2021.<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.<\/p>\n","protected":false},"author":1,"featured_media":14537,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_wp_convertkit_post_meta":{"form":"-1","landing_page":"","tag":"0","restrict_content":"0"},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[146,150],"tags":[125,159,151,184,152],"class_list":{"2":"type-post"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Red Bean Paste in Two Ways (\u7ea2\u8c46\u6c99) - Red House Spice<\/title>\n<meta name=\"description\" content=\"An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. 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