These red bean pastes are really versatile, cheap and easy to make. They are eaten in many Asian countries like China, Malaysia, Singapore, Taiwan, Hong Kong, Japan and Korea. They fill all sorts of pastries from steamed bao, pan-fried pancakes, traditional, snow skin or thousand layers mooncakes. You can wrap them in anything!
Here’s my 40-year-old recipe. Easy to make no preservatives and you can make it coarse or fine: to your liking.
Red Bean Paste 豆沙 | 餡こ or 小豆餡 | 팥소
Ingredients
- 300 g Red Beans Preferably soaked overnight
- 226 g Sugar
- 113 g Oil
- A pinch salt
Instructions
- Wash the beans and add in sufficient water to boil for 30 minutes.
- Smash the beans. and drain water.
- Clean pan and add 2 tablespoons of oil to the pan.
- Add in the smashed beans and sugar.
- Hand stir for 20 minutes.
- Add half of the remaining oil and stir continuously for another 10 minutes.
- When done, let it cool on a plate.
