Sweet red bean paste, also known as anko in Japanese or hong dou sha in Chinese, is a classic East Asian filling made from azuki beans simmered with sugar. I can make it either smooth (koshian) or chunky (tsubuan), depending on how I want to use it—perfect in buns, mochi, mooncakes, or even as a sweet toast spread. Its rich, subtly earthy sweetness makes it a staple I return to again and again in my kitchen. Sweet Red Bean Paste (Anko / Hong Dou Sha)

Why You’ll Love This Recipe

I love how customizable this red bean paste is. I can control the sweetness, the texture, and even the richness by adding a bit of oil or butter. Whether I want to stuff it into pastries or enjoy it by the spoonful, this recipe delivers. It also freezes beautifully, making it a great make-ahead filling. Plus, it’s naturally vegetarian and full of fiber and plant-based protein, which makes me feel good about indulging.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

dried azuki (red) beans – about 200 g (7 oz, ~1 cup)
water – enough to cover for cooking
sugar – ¾ cup (150–200 g), adjust to taste
salt – about ½ tsp
optional: butter or oil (e.g. coconut, walnut) for richness or smoothness

Directions

I start by rinsing the azuki beans thoroughly. For a smoother, less bitter taste, I often parboil them first—just bring them to a boil, then discard the water.
Then, I cover the beans with fresh water (about 1–2 inches above the beans) and simmer them with the lid on for 60–90 minutes until they mash easily.
If I want a chunky paste (tsubuan), I drain the beans and return them to the pot. I stir in the sugar in two batches, along with the salt, and cook over medium-low heat until the moisture reduces. When I can drag a spoon through and leave a line, it’s ready.
For a smooth paste (koshian), I purée the drained beans using a food processor or by pushing them through a sieve. Then I return them to the pot, add the sugar and salt in two stages, and cook until thick and silky.
Sometimes I stir in a bit of butter or oil toward the end for a richer, smoother finish.
I spread the paste out to cool on a tray—it thickens more as it cools.
To store, I refrigerate it for up to 3 days or freeze it in portions for up to 2 months.

Servings and timing

Prep Time: 10 minutes (plus optional parboil or soak time)
Cook Time: 60–90 minutes
Total Time: About 1 hour 10 minutes to 1 hour 40 minutes
Yield: Approximately 600 g (around 1.3 lb), or about 20 servings of 2 tablespoons each

Variations

I sometimes mix white and brown sugar for more depth of flavor.
For a richer texture, I like adding a spoonful of coconut oil or butter.
I adjust the sugar to make it less sweet when using the paste in already sugary desserts.
For Japanese-style anko, I keep it plain. But for Chinese-style hong dou sha, I might add a drop of vanilla or oil for a glossier finish.
If I want an ultra-smooth paste, I strain the purée through a fine-mesh sieve before cooking it down.

Storage/Reheating

After cooling, I store the red bean paste in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze it in small portions so I can defrost just what I need. I gently reheat it in a saucepan with a splash of water if it becomes too thick, stirring constantly until soft and smooth again.

FAQs

What type of beans do I use for red bean paste?

I use dried azuki beans. They’re small, red, and slightly nutty—perfect for this sweet paste. Canned azuki beans work in a pinch, but dried gives better control over the texture.

Can I make red bean paste less sweet?

Yes, I often reduce the sugar depending on how sweet I want the final dish. The paste will still be flavorful, just more subtle.

How do I choose between smooth and chunky versions?

I use smooth (koshian) for delicate pastries like mochi or mooncakes. I go with chunky (tsubuan) when I want texture—like for steamed buns or tangyuan.

Can I use a pressure cooker to speed things up?

Absolutely. I sometimes cook the beans in a pressure cooker for about 25–30 minutes to cut down on simmering time. Just be sure to check that they’re soft enough to mash.

Is this paste suitable for vegans?

Yes. If I skip the butter and use plant-based oils (like coconut or walnut oil), the paste is entirely vegan.

Conclusion

Making sweet red bean paste from scratch is easier than it sounds, and the result is a deliciously versatile filling I always like having on hand. Whether I’m making traditional desserts or adding a twist to modern recipes, this paste adds warmth, sweetness, and that unmistakable East Asian flair. Once I’ve tried it homemade, it’s hard to go back to store-bought.