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Red Bean Paste on a spoon
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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.  
Course Dessert
Cuisine Asian, Chinese, Japanese, Korean, Taiwanese
Prep Time 2 minutes
Cook Time 45 minutes
Servings 10
Calories 81kcal
Author Tracy O.

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.

Video

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