Sweet red bean paste is a commonly used filling in Asian desserts. It can be used in bread or the popular dorayaki 😋
Yield: 290g sweet red bean paste
Equipment: IH rice cooker, 1000W
Ingredients100g organic red beans
2 blades pandan leaves, optional
1 tsp rice bran oil/mild flavour vegetable oil
50g raw sugar, adjust to your preference.
15g maltose, optional
Directions1. Rinse and soak red beans overnight.
2. Drain away the water. Pour the soaked red beans into a pot, and add water to about 1cm above the beans.
Bring to a boil.
Pour away the red bean soup, and collect the red beans in a sift.
3. Pour the red beans into the inner pot of an IH rice cooker. Add water to about the "1-cup" water level of the Brown Rice marking.
Add in the pandan leaves, optional.
Select "Brown Rice" function of the rice cooking program, and start the function.
|End of the cooking|
|The beans were very soft.|
4. Collect about 50ml of red bean soup from the cooked beans. Keep the remaining red bean soup with the beans.
I added the 50ml of red bean soup to my rice before cooking. Don't waste good ingredient 😉
Blend the cooked beans into smooth paste using a hand blender.
5. Heat up about 1 tsp of rice bran oil in a pot. Pour in the red bean paste from above.
Followed by raw sugar. Cook the red bean paste over medium heat and stir constantly to facilitate the liquid to evaporate faster.
When the red bean paste has thickened, add the maltose. The maltose helps to bind the red bean paste better after cooling down. But you can omit the maltose if you don't have.
Lower the heat, and continue to stir the red bean paste,
till it can hold on its own
6. Transfer the sweet red bean paste into a clean container. Let it cool down to room temperature before keeping in the fridge 😊