Soaking the beans will help to tenderize them and reduce the boiling time. You can skip the soaking if you’re going to cook the beans in a slow cooker. [1] X Research source The most common beans to use for this paste are long dull and adzuki.
Parboiling will help to remove bitterness from the beans, resulting in a sweeter paste.
As the beans cook, add more water to the pot as necessary to keep them covered. To cook the beans in a pressure cooker, cook them on medium-high heat until the pressure cooker reaches pressure, and then reduce the heat to low and cook the beans for 20 minutes. [5] X Research source To cook the beans in a slow cooker, cover them with 2 inches (5. 1 cm) of water and cook them on low for 8 hours. [6] X Research source Even if you cook the beans in a pressure or slow cooker, the remaining steps are the same.
When the mixture is ready, the beans will have the consistency of mashed potatoes. [7] X Research source
If you want to make a smooth bean paste instead, skip the cooling step and process the beans.
The major difference between chunky and smooth red bean paste is the bean skin. Chunky red bean paste isn’t actually that chunky, but it does still have the skins. Smooth red bean paste goes through a process to remove the skins. [11] X Research source Because a food mill actually removes the bean skins, it will produce an authentic smooth red bean paste.
The sieve method will also produce a skinless smooth paste, but the resulting bean paste won’t be quite as smooth as with the food mill.
Because the immersion blender (or food processor) doesn’t actually remove the skins, it’s not technically a smooth red bean paste, but you may not be able to tell the difference.
Transfer the portioned red bean paste to small freezer bags, push out all the air, and seal the bags before freezing the paste.
Mooncakes are a yummy baked good often eaten during the Chinese Mid-Autumn Festival. You can use either chunky or smooth red bean paste for mooncakes, but it’s more common for the filling to be smooth.
