Monday, August 19, 2013

Recipe: Homemade red bean paste

If you know me long enough, you probably wouldn't be surprised by how much I love red bean (and pumpkin, sweet potato and the list goes on.. :P)

I can't remember when and how I started to fall in love with these little ones. Probably ever since I discovered the goodness of Jollibean? When I was *cough* younger, I used to dislike things like red bean paste, lian rong paste etc. I felt that they were disgusting sweet. :/ My love was fish fillet/hotdog/chicken burger then. Now, look who is eating her words. Red bean paste over any proteins for me anytime! <3 

However, I'm still very much aware that the red bean paste sold outside is very unhealthy. Overly sweeten in many cases. Well, since I was still jobless then, I've decided to make my own red bean paste! :3 

Ingredients (approximate):
red bean

**I didn't give any exact amount which I will explain later. 

1. Wash the beans and soak them in water overnight. 
2. The next day, drain the beans, put them into a pot and cover with lots of water. Bring to a boil over medium heat then lower the heat to a simmer. Keep an eye on the pot occasionally to ensure no spilling and pour some more in if the water’s dried out. 
3. Keep the water simmering until the beans are soft (about an hour). You could check by taking out a few beans and crush them with your fingers, they should be mashed easily.
4. Now pour everything through a fine sieve to drain the beans.
5. Put a bowl or a pot underneath, using the back of the spoon mash the beans through the sieve. 
6. Return the fine paste into the pot, under low heat, mix in sugar to the desired level of sweetness, add some red bean liquid if the paste is too dry.
7. Your very own homemade red bean paste is done. :) 
Honestly, step 5 was the most difficult part for me. My hands almost died mashing the beans in the beginning! Haha! But don't worry, after a while you'll get use to it! :P Oh, as mentioned I didn't give any exact amount for the ingredients because it all depends on how much red bean paste you want to make and the sweetness is totally depending on personal preference! :) I've made like a kg of red bean paste (I like to die at one go, if you get what I mean), with that I baked things like red bean bread, red bean pau and 'lao ban with red bean paste'. I'll be sharing the red bean bread and paus recipe soon! :) 
Ending with OOTD to work. :D



  1. You are so passion and patient to make your own red bean paste. By the way, why don't you try blending them in a blender instead of pressing in a sieve?

    1. Thank you dear! :) Because I want to remove the 'skin' of the red bean for a smoother texture! You can definitely blend it if you don't mind the skin. :)

    2. Oh I see, that's the reason. Got to try out your pressing merhod one day when I boil red bean soup.

  2. Hi Lirong, thanks for the red bean paste recipe. Definately very healthy compared to store bought because yours is without oil and sweetness up to your liking.

    I agreed with Jozelyn Ng that you should use blender to blend red bean into paste.

    Will use your red bean paste recipe or even I might experiment lotus paste with same method if I have the time to make mooncakes this year.

    Priscilla Poh

    1. Aww~ Thank you Priscilla! Always nice to hear someone who agrees with me on my belief of 'healthy eating'. :) Actually I sieved it to remove the 'skin' for a smoother texture. You can blend it if you don't mind the skin. :) I would love to make lotus paste if I have the time too! :)