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    Home » Desserts » Sweet Red Bean Paste

    Sweet Red Bean Paste

    Published: Apr 17, 2020 Modified: Aug 11, 2020 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    A classic Asian's anko or sweet red bean paste (紅豆沙餡) commonly used in Asian cuisine as a filling or in desserts. Also, this simple instant pot red bean paste recipe only has 3 ingredients and does not require pre-soak beans before.  

    Love Asian dessert? Check out these sweet green mung bean soup, red bean soup and black sesame soup recipes.

    sweet red bean paste 紅豆沙餡

    What is red bean paste (紅豆沙餡)?

    Red bean paste is Asian’s popular sweet filling. It’s made from boiling adzuki beans (red mung beans), then mashing or grinding them and sweetened it.

    Some like to make it very fine and smooth. However, some like to have little chunks. Besides, sweet red bean paste also called red bean jam, adzuki bean paste or anko in Japanese.

    Where do people use sweet red bean paste for?

    Asians like to use adzuki bean paste as a sweet filling such as tang yuan, baozi (steam bun), bread, zong zi, moon cake, mochi, taiyaki (Japanese popular snack, a fish-shaped cake stuffed with red bean paste) and dorayaki (two small pancake-like patties wrapped around red bean paste filling).

    Also, some like adding into shave ice like Hawaiian shave ice. Or, use it to make popsicles etc.

    What are the ingredients for anko red bean paste?

    This red bean paste recipe only has 3 simple ingredients: adzuki beans, water and sugar.

    red bean paste ingredients

    Cooking tips for how to make instant pot red bean paste:

    • Wash and put the adzuki beans in the instant pot. No need to per-soak the beans.
    • Push manual button,  adjust time for 45 minutes at high pressure and natural release.
    • Drain the water very well. Put the cooked adzuki beans in the instant pot, use a blender to blend it or use a tool to mash it. Depending how fine and smooth you want the paste to be.
    • Add sugar (to your taste) and mix it. Then, push the sauté button, keep stirring the mixture until it’s thicken and like a paste texture.

    FAQs:

    How long does homemade anko paste last?

    It can last for 4-5 days in the refrigerator or freezer for a few months.

    What does adzuki bean paste taste like?

    It tastes sweet because sugar is added and the texture like refried beans or mashed sweet potatoes.

    Do I have to soak the beans before cooking?

    This instant pot recipe doesn’t require pre-soak beans. However, if you use a top stove, slow cooker or rice cooker the best to soak the beans a few hours before cooking it.

    Instructions for how to make instant pot sweet anko paste:

    adzuki beans in instant pot

    1. Wash and put 1 cup adzuki beans (red mung beans) into an instant pot pressure cooker. 

    water added into instant pot with adzuki beans

    2. Pour 5 cups of water, close the lid and vent. Then, push the manual button to adjust time for 45 minutes at high pressure and natural release. 

    cooked adzuki bean inside instant pot

    3. After that, drain the beans very well and put back into the instant pot. 

    blended anko and sugar added into pressure cooker

    4. Next, use a blender or tool to blend or mash the beans. Depends on how fine or smooth you want the paste. Then, pour 1 & ¼ cups sugar. (Remember to add sugar to your taste!)

    mixture of blended anko and sugar

    5. Mix the blended beans and sugar well.

    anko paste stir in pressure cooker with a wooden spoon

    6. After, push the sauté button, keep stirring the mixture until it thickens and like a paste texture.

    red bean paste in a white bowl 紅豆沙餡

    Enjoy this simple and sweet red bean recipe! Also, check out these Asian white rabbit candy ice cream, grass jelly and mango popsicles recipes.

    You May Also Like these Recipes: 

    • TARO & TAPIOCA PEARL DESSERT
    • BLACK GLUTINOUS RICE DESSERT
    • TOFU PUDDING
    • HOMEMADE CARAMEL POPCORN

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    Red Bean Paste on a spoon

    Red Bean Paste

    A classic Asian's anko or sweet red bean paste (紅豆沙餡) commonly used in Asian cuisine as a filling or in desserts. Also, this simple instant pot red bean paste recipe only has 3 ingredients and does not require pre-soak beans.  
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Asian, Chinese, Japanese, Korean, Taiwanese
    Prep Time: 2 minutes
    Cook Time: 45 minutes
    Servings: 10
    Calories: 81kcal
    Author: Tracy O.

    Video

    Ingredients

    • 1 cup Adzuki beans (red mung beans)
    • 5 cups Water
    • 1 &¼ cups Sugar (Remember to add sugar to your taste)

    Instructions

    • Wash and put 1 cup adzuki beans (red mung beans) into an instant pot pressure cooker. 
    • Pour 5 cups of water, close the lid and vent. Then, push the manual button to adjust time for 45 minutes at high pressure and natural release. 
    • After that, drain the beans very well and put back into the instant pot. 
    • Next, use a blender or tool to blend or mash the beans. Depends on how fine or smooth you want the paste. Then, pour 1 & ¼ cups sugar. (Remember to add sugar to your taste!)
    •  Mix the blended beans and sugar well.
    • After, push the sauté button, keep stirring the mixture until it thickens and like a paste texture.

    Notes

    Cooking tips for how to make instant pot red bean paste:

    • Wash and put the adzuki beans in the instant pot. No need to per-soak the beans.
    • Push manual button,  adjust time for 45 minutes at high pressure and natural release.
    • Drain the water very well. Put the cooked adzuki beans in the instant pot, use a blender to blend it or use a tool to mash it. Depending how fine and smooth you want the paste to be.
    • Add sugar (to your taste) and mix it. Then, push the sauté button, keep stirring the mixture until it’s thicken and like a paste texture.

     

    Nutrition

    Calories: 81kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 124mg | Fiber: 1g | Sugar: 12g | Calcium: 8mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

     

    « Singapore Rice Noodles
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    Reader Interactions

    Comments

    1. Kimi Wei

      April 19, 2020 at 9:28 pm

      5 stars
      What could possibly be the reason for soaking beans if they will be cooked in a stovetop PC? The InstantPot and the stovetop PC work EXACTLY THE SAME. Not similarly, the same.

      Other than this error, the recipe seems very nice.

      Reply
      • Tracy O.

        April 20, 2020 at 3:18 pm

        Using stove top takes longer and soaking the beans will help it cook faster and the beans will be soft. They are not exactly the same. First, you need to soak the beans for a couple hours. Second, you need to cook for longer time more than 45 minutes. After that, it depends what kind of pot you use to cook the mixture into paste texture. If you use regular pan that will stick and most people will add vegetable oil so it won't stick on the pan. The best to use non-stick pot or pan. Thank you for your comment.

        Reply

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    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

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