Sweet Azuki (Red Bean) Paste – East Asian Dessert Introduction

Jude, Azuki’s are very close to the top of my list of favourite beans! How did you know?

I’m loving the idea of them eaten, on their own, with a cup of steaming green tea. I have made an icecream using them once – it was revelatory.

Glorious, delicious entry! Thanks for participating in the event. (Pleased to have found your blog, too!)

Cool post, Jude. I’m kind of familiar with bean paste because of my Asian friends, but I had no idea it could be that sweet. I learned something today, and I’ve only been up for 30 mins… hooray for you

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The Japanese red beans u featured are superior to the other types, hehe … nice paste, gorgeous photos

You’re amazing, Jude! You seem to have just about every cuisine down pat.
I love adzuki beans but have never cooked with them. I already have an idea of what to do with the Pureed Azuki Bean Paste. Uhm, apart from eating it with a spoon before the boys get home, that is.

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Thanks for posting this – I needed it to make a Chinese pastry called jin dui!

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I have been seeing this on many blogs but you have demystified it for me.:)
We traditionally have a sweet preparation using red beans (not adzuki but a bean which looks more like black eyed beans but is a little smaller and more brown than red), jaggery and coconut.

Azuki beans are the same as our red beans, right? It is not a different variety? Then, it would be easy to make this!

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I can imagine this paste in a variety of recipes! Thanks for sharing Jude, I think I have forgotten how to do this till you remind me. =)

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What an informative post, as this is all new to me. I’m afraid I’m not very well-versed in East Asian cuisine or ingredients, but I do enjoy learning about them.

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Glad to see more people enjoying sweet adzuki beans! My family is very hesitant to try them, but they’re so good, it’s a shame to miss out just because of preconceptions about what beans would taste like in a dessert.

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Thanks for making the clear distinctions about the two pastes. I made koshi-an once, specifically for stuffing in pancakes, and wound up eating it plain right out of the bowl.

I have to try and make this soon, I’ve been reading a lot about it and how it’s used in desserts. Thanks for the recipe!

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yummy – great with matcha ice-cream. we use this for a local dessert called red bean soup. the beans are boiled in water, rock sugar and dried orange peel until the beans splits and become soft. the dessert can be served either hot or cold.

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Jo – I like the green/red contrast with matcha. I’ve tried a similar red bean soup — it had sweet rice balls in it.

Jenny – Amazon carries Azuki beans from Bob’s Red Mill. It’s sold in huge batches, though.

Thanks a bunch for posting this recipe. I am currently in the process of making red bean mochi for the first time and the store by my house did not have any red bean paste pre-made so I am attempting to make it from your recipe. How are Japanese red beans different from red beans in the mexican section of the store?

Hi!

I bought the Aduki/Adzuki Beans from a Whole Food Store, you can locate these stores every where. I started eating it as we heard that it helps to loose weight. I have only eaten boiled. Will try to make the paste one of these days. How do you make pancakes with it? Do you have to boil it and make a puree before you make the batter? Please help!

Thank you
Mangala

Good Luck with the Aduki/Adzuki Beans.

[...] Adzuki Bean Paste Ingredients (Recipe from Apple Pie, Patis, & Paté) 1 cup adzuki beans, preferably soaked in water overnight 1/2 cup caster sugar pinch of [...]

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[...] Sweet Azuki Bean Buns ~ fill with sweet azuki bean paste [...]

hey just made some bean paste today, it came out pretty good for my first attempt thanks for the helpful recipe

loooks yummy one of my favourite beans! thanks i can’t wait to give it a go!

Hi really enjoyed reading your article and was wondering How much fava bean do you have to consume to get adverse reaction for people with G6pD?

[...] the main recipe we based ours off of, with a slight variation. Here is another version of it. I would post a recipe [...]

I am going to try making it in a slow cooker.

I just found out that this sugar/fat replacement I use for baked goods can be used to get the glossiness and texture the sugar normally adds.

I love azuki bean paste, and have been using your recipe many times now, but because I don’t add any sugar, it’s always been kind of floury and bland.
I like to eat it in some fairly big quantities, that’s why I needed a low-cal version.

The replacement is a danish brand called Isis Perfect Fit, which is mostly polydextrose http://en.wikipedia.org/wiki/Polydextrose

Hope anyone could use that info

[...] March 28, 2011 by Kiersten (image source) [...]

[...] Red bean is a common ingredient in Asian cuisine. It is typically used as a dessert paste, or filling. I personally grew up eating it hot out of the bowl, or freezing cold as a drink or ice cream pop, but never as a filling. [...]

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Thanks for this share!

Woww,Really great,I like the way you have wrote.Great Work

Hi,
Loved your recipes + info and wondered if it was okay to make a link to your post. Thank you in advance.

[...] I used this very recipe to prepare the bean paste, though I need to point out that I had soaked five cups of beans [...]

Hi, If I knew about this page, I didn’t need to suffer making anko lol, but at least, I have done it and Like so much. Only one question: I made much cuantity and have it in the refri, but i know it lasts there about a week isn’t it? So in this case, may I freeze the paste to use after? It won’t ruin if i freeze it? Pls, answer me as soon as possible, thank you so much, have a nice day.

I used Shirakiku brand that I got from a Japanese grocery. I was worried my beans weren’t going to be fresh since I bought them two years ago, but I don’t think it made *much* of a difference in the final product. It took 2 to 2 1/2 hours to cook, so maybe the older the bean the longer it takes to cook?

I only used 1 cup of sugar and was still quite sweet enough for me. The paste was very dark red, almost chocolate colored. Very yummy, thanks!