Red Bean Paste (紅豆茸)

Red Beans has another name is called Adzuki beans.

It is often used in baking or ice-cream making. It is very popular.

Red Bean Paste (紅豆茸)


  1. Dry red bean                          250g
  2. Water                                     800ml – 1000ml
  3. Brown sugar                          100 – 120g
  4. Wheat starch (澄麵)              10g ( optional )
  5. Oil                                          2 tbsp
  6. Pinch of salt


  • Soak the dry red beans for overnight, drain the water away.
  • Put the red beans into a large pot with 400ml to 500ml of water, make sure the water cover with the beans, over high heat and bring to the boil, reduce the heat to low heat, simmer about 1/2 hour, turn off the heat. Keep the lid on and leave it on the stove for 2 hours.
  • Turn on the heat to high again and fill the pot with another 400ml to 500ml of water,bring to the boil again and turn down to low heat, same as the first time cooking. let it simmer for another 1/2 hour until there has only a little bit of liquid left, now check the beans is soft enough to mash,if not, simmer for another 10 to 15 minutes, off heat and keep the lid on for another 2 hours. This method can save our gas bill.
  • Add the brown sugar and pinch of salt into the cooked red beans, mix well.
  • Place the cooked beans into the blender for few minutes until it all mash up like mash potato.
  • Now pour all the blended bean paste into a wok, add oil and keep stirring, because it will burn easily, so stay there and keep stirring until all the liquid evaporate and the paste turn thicker, fold  the wheat starch in and mix it all well combine.
  • Let it cool down and keep in an airtight container, and chill in the fridge, if you can’t use it all, put part of it into the freezer.


  • Usually, I will make it in a big batch, freeze part of it and save me the time to make it   again and again in a small quantity.
  • This red bean paste can make lots of different way to use it, you can use it to make dessert or for some cake filling. That’s why I make it a lot for store in freezer.
  • I will make some traditionally chinese cake with this red bean paste for filling later, so keep watching.

8 thoughts on “Red Bean Paste (紅豆茸)

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  3. I don’t know yet. Am surfing your blog for ideas haha.. Maybe tau sar pau, mochi or other desserts. So can I say it depends on the consistency required, then decide the degree of defrosting? By the way, I have two other concerns: will it become hard to handle & leech water after putting in fridge?
    Sorry never done before, so many questions..

    • Don’t worry about any question, I will be please to answer if I can sort out your problem. It will be easier to handle the red bean paste from cold, even better if you shape it to a ball shape before you chill it. The other question that you care about if the red bean paste will leech water after putting in gridge, I haven’t got this problem before. Since you have cook and stir fry the red bean paste until dry to roll a ball, it won’t be any problem.
      Pls, let me know if you still have any problem.

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