48 hrs 40 mins
I'm not entirely sure how authentic this is, but I looked up various adzuki bean paste recipes since I can't get canned/jarred nearby. So I came up with this one where the first batch was too sugary so I toned it down and got it right the second time-- it's easy but not quick! Using dried adzuki beans is optimal but canned would probably do in a pinch to cut the night the beans need to soak. They must be soft and squishable. Straining overnight is important, but all in all this is easy. Adzuki paste is used in Japanese and Chinese confections and as a spread, the nutritious properties of the red beans help cancel out the pure sugar!
My Private Note
Units: US | Metric
- 1Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
- 2Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
- 3Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
- 4Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
- 5Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
- 6When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.
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Nutritional Facts for Adzuki/Aduki Red Bean Paste
Serving Size: 1 (35 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 122.8
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.1 mg
- Total Carbohydrate 27.3 g
- Dietary Fiber 2.5 g
- Sugars 14.9 g
- Protein 3.9 g