Welcome! If you’ve ever wanted to create authentic, delicious red bean paste at home, you’re in the right place. This comprehensive Red Bean Paste Recipe, also known as Anko in Japan or Dou Sha in China, will guide you through every step. Forget the store-bought versions that are often too sweet or lack depth. Making it from scratch gives you complete control over the flavor and texture, transforming your desserts from good to unforgettable.
Whether you’re planning to fill sweet buns, mochi, or even spread it on toast, this recipe is your key to unlocking a world of culinary possibilities. We’ll cover everything from selecting the right beans to achieving that perfect silky-smooth or satisfyingly chunky consistency.
What is Red Bean Paste?
Red bean paste is a sweet, rich filling that is a staple in East Asian cuisine. It’s made from adzuki beans that are boiled until tender, then mashed or blended and sweetened with sugar. The final product can range in consistency from a coarse, chunky paste (tsubuan) to a perfectly smooth, velvety puree (koshian). Its deep, nutty, and earthy flavor makes it an incredibly versatile ingredient in countless desserts and snacks.
Why You’ll Love This Homemade Recipe
There’s nothing quite like the taste of homemade red bean paste. The primary benefit is control; you decide the sweetness and the texture. Commercial versions often contain preservatives and high amounts of sugar. By making your own, you can use high-quality ingredients and tailor it perfectly to your palate. Plus, the process is surprisingly simple and deeply rewarding.
Ingredients You’ll Need
The beauty of this red bean paste recipe lies in its simplicity. You only need a few basic ingredients to create something truly special.
- Adzuki Beans: These small, reddish-brown beans are essential. Look for dry adzuki beans in the international aisle of your grocery store or at an Asian market.
- Granulated Sugar: This provides the classic sweetness. You can adjust the amount based on your preference.
- Water: For boiling and processing the beans.
- A Pinch of Salt: A small amount of salt enhances the sweetness and adds depth of flavor.
Essential Equipment
You don’t need any fancy gadgets to make anko at home. Here are the basics:
- Large Pot or Dutch Oven: For boiling the beans until they are tender.
- Fine-Mesh Sieve or Strainer: Crucial for creating a smooth (koshian) paste.
- Potato Masher or Blender: Depending on whether you want a chunky or smooth texture.
- Cheesecloth (Optional): Helpful for straining and removing excess water for a thicker paste.
- Spatula: For stirring the paste as it thickens.
How to Make Red Bean Paste: A Step-by-Step Guide
Follow these instructions carefully for a perfect homemade Red Bean Paste Recipe. We’ll start by preparing the adzuki beans and then move on to cooking and sweetening the paste.
Step 1: Rinse and Soak the Adzuki Beans
First, rinse one cup of dry adzuki beans under cold running water. Pick out any stones or debris. Place the rinsed beans in a large bowl and cover them with at least three times their volume of cold water. Let them soak overnight, or for at least 8 hours. The beans will expand significantly as they absorb water.
Step 2: The First Boil
Drain the soaked beans and transfer them to a large pot. Cover with fresh water, ensuring the water level is about 2 inches above the beans. Bring the pot to a boil over high heat and cook for 5 minutes. This initial boiling helps to remove any bitterness. After 5 minutes, drain the beans in a colander.
Step 3: Simmer Until Tender
Return the beans to the pot and cover them with fresh water again. Bring to a boil, then reduce the heat to low, cover the pot, and let the beans simmer. Cook for 60 to 90 minutes, or until the beans are very tender and can be easily crushed between your fingers. Check occasionally and add more hot water if needed to keep the beans submerged.
Step 4: Mash or Blend the Beans
Once the beans are fully cooked, it’s time to create the paste. At this stage, you decide if you want a chunky (tsubuan) or smooth (koshian) paste.
For Chunky Red Bean Paste (Tsubuan):
Drain the cooked beans, reserving some of the cooking liquid. Return the beans to the pot and use a potato masher or fork to mash them to your desired consistency. If the paste seems too dry, add a tablespoon of the reserved cooking liquid at a time.
For Smooth Red Bean Paste (Koshian):
For a silky-smooth paste, you’ll need a blender and a sieve. Drain the beans and transfer them to a blender with a small amount of the cooking liquid. Blend until completely smooth. Press the puree through a fine-mesh sieve using a spatula to separate the smooth paste from the bean skins. This step requires some patience but is worth it for the velvety texture.
Step 5: Sweeten and Thicken
Transfer the mashed or sieved bean paste back into the pot. Add 3/4 cup of granulated sugar and a pinch of salt. Cook over medium-low heat, stirring constantly with a spatula to prevent it from sticking and burning. The paste will gradually thicken as the water evaporates. This process takes about 10-15 minutes. The paste is ready when it’s thick enough to hold its shape and you can draw a line with the spatula on the bottom of the pot. Remember, it will thicken more as it cools.
Expert Tips for the Perfect Anko
- Don’t Skip the Soak: Soaking the beans is crucial for achieving a creamy texture and reducing the cooking time.
- Stir Constantly: When thickening the paste with sugar, constant stirring is non-negotiable to prevent it from scorching.
- Taste and Adjust: Feel free to adjust the sugar level. Add more if you prefer a sweeter paste, or less for a milder flavor. You could even explore a filling for something savory like our shrimp and avocado bowl.
- Cool Completely: Allow the red bean paste to cool completely before using. This allows it to firm up to the perfect consistency for fillings. This method is also useful when making other sweet fillings, like for these delightful pumpkin pie cookies.
How to Store Homemade Red Bean Paste
Proper storage is key to keeping your red bean paste fresh. Let it cool completely to room temperature.
- Refrigerator: Store the paste in an airtight container in the refrigerator for up to one week.
- Freezer: For longer storage, you can freeze it. Portion the paste into desired amounts, wrap tightly in plastic wrap, and place in a freezer-safe bag or container. It can be frozen for up to 3 months. To use, thaw it overnight in the refrigerator. After thawing, you can use it in recipes like our cheeseburger sliders for a sweet and savory twist.
Creative Ways to Use Red Bean Paste
Now that you have a delicious batch of homemade anko, the possibilities are endless! It’s not just a filling, it’s a star ingredient.
- Steamed Buns (Dou Sha Bao): A classic dim sum treat.
- Mochi and Daifuku: Use it as a filling for these chewy Japanese rice cakes.
- Dorayaki: Japanese pancakes sandwiched together with anko.
- Anpan: A Japanese sweet roll filled with red bean paste.
- Mooncakes: A traditional filling for the Mid-Autumn Festival.
- On Toast: Spread it on a slice of thick, toasted Amish white bread with a pat of butter.
- With Ice Cream: Serve a scoop alongside vanilla or matcha ice cream.
While you can technically cook them without soaking, we highly recommend soaking the adzuki beans overnight. Soaking ensures they cook evenly and results in a much creamier, smoother final paste.
When stored in an airtight container in the refrigerator, homemade red bean paste will last for up to one week. For longer storage, it can be frozen for up to three months.
Yes, Anko is the Japanese term for red bean paste. You might also see it referred to as ‘Dou Sha’ in Chinese cuisine. They all refer to the same sweet bean filling.
Red bean paste is made from cooked adzuki beans, which are mashed and then sweetened with sugar. A small pinch of salt is often added to enhance the flavor.
The difference is in the texture. Chunky paste (Tsubuan) is made by mashing the beans, leaving some texture and pieces of the bean skin. Smooth paste (Koshian) is blended and sieved to remove the skins, resulting in a velvety, smooth consistency.
While you can technically cook them without soaking, we highly recommend soaking the adzuki beans overnight. Soaking ensures they cook evenly and results in a much creamier, smoother final paste.
When stored in an airtight container in the refrigerator, homemade red bean paste will last for up to one week. For longer storage, it can be frozen for up to three months.
Yes, Anko is the Japanese term for red bean paste. You might also see it referred to as ‘Dou Sha’ in Chinese cuisine. They all refer to the same sweet bean filling.
Red bean paste is made from cooked adzuki beans, which are mashed and then sweetened with sugar. A small pinch of salt is often added to enhance the flavor.
The difference is in the texture. Chunky paste (Tsubuan) is made by mashing the beans, leaving some texture and pieces of the bean skin. Smooth paste (Koshian) is blended and sieved to remove the skins, resulting in a velvety, smooth consistency.
We Want to Hear From You!
We hope you enjoyed this detailed Red Bean Paste Recipe! Making anko from scratch is a rewarding process that elevates any dessert. If you tried this recipe, please leave a comment below and let us know how it turned out. We love hearing from our community of enthusiastic home cooks! Don’t forget to share your creations and tag us on Pinterest.
Red Bean Paste Recipe (Anko): A Step-by-Step Guide
Learn to make authentic, homemade Red Bean Paste (Anko) with this easy-to-follow recipe. Perfect for buns, mochi, and desserts, you can make it smooth or chunky!
Ingredients
Equipment
Method
- Rinse adzuki beans and soak in cold water for at least 8 hours or overnight.
- Drain the beans, cover with fresh water in a large pot, bring to a boil, and cook for 5 minutes. Drain again.
- Return beans to the pot with fresh water. Bring to a boil, then reduce heat and simmer covered for 60-90 minutes until very tender.
- For chunky paste, drain and mash the beans. For smooth paste, drain and blend the beans with a little cooking liquid, then press through a fine-mesh sieve.
- Return the paste to the pot. Add sugar and salt. Cook over medium-low heat, stirring constantly for 10-15 minutes until it thickens and holds its shape.
- Remove from heat and let it cool completely. The paste will firm up as it cools. Store in an airtight container.
Notes
For an even smoother paste, pass the blended mixture through the sieve twice.
The paste can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Red Bean Paste Recipe (Anko): A Step-by-Step Guide
Ingredients
Equipment
Method
- Rinse adzuki beans and soak in cold water for at least 8 hours or overnight.
- Drain the beans, cover with fresh water in a large pot, bring to a boil, and cook for 5 minutes. Drain again.
- Return beans to the pot with fresh water. Bring to a boil, then reduce heat and simmer covered for 60-90 minutes until very tender.
- For chunky paste, drain and mash the beans. For smooth paste, drain and blend the beans with a little cooking liquid, then press through a fine-mesh sieve.
- Return the paste to the pot. Add sugar and salt. Cook over medium-low heat, stirring constantly for 10-15 minutes until it thickens and holds its shape.
- Remove from heat and let it cool completely. The paste will firm up as it cools. Store in an airtight container.
Notes
The paste can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
