homemade bean paste filling

How to Make Homemade Red Bean Paste

Making red bean paste from scratch is simple and rewarding, perfect for filling buns, mooncakes, or desserts. Here’s a step-by-step guide.

First, soak 200g of dried red beans in water for at least 4 hours (or overnight) to soften them. Drain and rinse the beans, then place them in a pot with fresh water, covering them by 2 inches. Simmer over medium heat for 1–1.5 hours until tender, skimming any foam. Drain well, reserving 1 cup of the cooking liquid.

For a smooth paste, blend the cooked beans with a splash of the reserved liquid until creamy. For a chunkier version, mash with a fork. Return the mixture to a pot, add 100g sugar (adjust to taste), and 1 tablespoon of oil (e.g., vegetable or coconut oil) to enrich the flavor. Cook over low heat, stirring constantly, for 15–20 minutes until the paste thickens and pulls away from the pot.

For a richer taste, add a pinch of salt or a vanilla bean. Let it cool completely before using. Store in an airtight container in the fridge for up to a week or freeze for longer. Homemade red bean paste is healthier and more flavorful than store-bought, adding a delightful touch to your favorite treats!