Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Adzuki/Aduki Red Bean Paste Recipe
    Lost? Site Map

    Adzuki/Aduki Red Bean Paste

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs 40 mins

    48 hrs

    40 mins

    the80srule's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 20


    Units: US | Metric


    1. 1
      Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
    2. 2
      Next 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.
    3. 3
      Drain 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!).
    4. 4
      Put 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.
    5. 5
      Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
    6. 6
      When 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.

    Browse Our Top Jellies Recipes

    Ratings & Reviews:


    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

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes