![red bean paste from jar of beans in syrup red bean paste from jar of beans in syrup](https://i.ytimg.com/vi/Q1nFy9WaccU/maxresdefault.jpg)
** Golden syrup, and honey gives the red bean paste a shiny gloss to the beans. ** The final product should be slightly wet but not drowned in water.
![red bean paste from jar of beans in syrup red bean paste from jar of beans in syrup](https://www.savoringthegood.com/wp-content/uploads/2021/01/vanilla-bean-paste-in-a-small-glass-jar-with-spoon.jpg)
**If it seems like the water is evaporating faster than the beans are soft, add some more water to cover the beans. **Smooth pastes are used for pastry fillings such as moon cakes, or to make jellies, like Yokan 羊羹, but can also be used like the others. **Partially mashed beans can also be used like whole beans, but can also be used in pastriesl Some examples are vanilla ice cream topped with the whole beans on top, or in a drink with coconut milk, crushed ice and whole red beans. **Whole beans are usually used as toppings or in drinks. You may need to add more sweetener, be sure to taste it. This will remove the skins, leaving a dark smooth paste. When they are completely mashed, add back the whole beans and mix.įor smooth paste: Mash the beans and then strain it through a sieve. (See below.)įor partly mashed: Remove half of the whole beans out and mash the other half. You can now either have it as is or mash them. To taste, some sweetener (I used 1/4 cup of golden syrup and 1 tbsp of brown sugar, but you can use honey, white, brown, rock, cane sugar, even sugar substitute like splenda will work.)ġ.) In a bowl put the beans and enough water to completely submerge the beans.Ģ.) Let it soak for 3 hours, this will rehydrate the beans and they will expand a little a bit.ģ.) After they've soaked, drain the water.ġ.) In a saucepan, add the beans and the 400 mL of water and cover.Ģ.) Let it simmer over low heat for about 45 minutes or until the beans are soft.Ĥ.) Let it cool for 15 minutes, it will thicken up. Yields- This particular recipe makes about 225 grams (3/4 cup) of paste I think it's best to make your own, and it's easy too! There are pre-tinned and pre-made pastes available as well, but you can't control the sugar content and the addition of preservatives. They are in packets and usually inexpensive, perhaps $1.29-$2.50 CAD a packet. Red beans (commonly labelled, ''Anko'') are very easy to get at any Japanese, Chinese, Korean, Malaysian, almost all East Asian markets. Both metric (left side) and imperial measurements (right side) are listed. So please multiply or divide according to the amount you require. The best ratio I've found to make red bean anko paste is 1:4 (red beans to water, respectively). Red bean paste is extremely easy to make, and it can flavour almost any sweets and desserts like red bean cake, red bean pie, red bean pancakes, or just on top of vanilla ice cream. It is completely mashed and have been strained through a sieve to remove the skins leaving a satiny smooth dark paste. The smooth one is the most common one to be filled in pastries, and cakes. The chunky one has the beans mashed with the skins on with a few addition of whole beans for texture. The whole one consists of the red beans being whole which is all slicked in a sugary syrup. There are the whole, the chunky and the smooth. It is used to make Japanese jelly (Yokan), to fill Korean doughnuts and Chinese pineapple buns, as a topping of the Malaysian Ice Kacang and many, many more. However, it is most commonly sweetened, and used to flavour, fill or as a base for sweets. Red beans have a slight sweet taste even without having sugar added to it. Red bean paste is a sweet bean paste that is commonly in East Asian sweets.