Name: Homemade Sweet Red Bean Paste (Adzuki Bean Paste)
Prep time: 8 h
Cook time: 1 h 30 min
Total time: 9 h 30 min
Cuisine: Asian
Ingredients: 1 cup adzuki beans; 3 cups water (for boiling); 1/2 to 3/4 cup sugar (adjust to taste); 1/4 tsp salt

A smooth, sweet, and versatile red bean paste made from adzuki beans, perfect for Asian desserts and baked goods. I love how simple it is to make from scratch, and it always adds that authentic touch to my favorite treats like mochi, dorayaki, or steamed buns. Homemade Sweet Red Bean Paste (Adzuki Bean Paste)

Why You’ll Love This Recipe

I find this red bean paste incredibly versatile. It works beautifully in both traditional and modern desserts, and I can adjust the sweetness and texture to match exactly what I need. Whether I want a silky-smooth filling or a chunkier spread, this recipe gives me full control. Plus, it’s naturally vegan and gluten-free, which means it fits right into many dietary lifestyles.

ingredients

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

1 cup adzuki beans
3 cups water (for boiling)
1/2 to 3/4 cup sugar (adjust to taste)
1/4 tsp salt

directions

I rinse the adzuki beans thoroughly and soak them overnight, or for at least 8 hours.
After draining, I place the beans in a pot with 3 cups of water and bring them to a boil over high heat.
Then I reduce the heat and let them simmer for 1 to 1.5 hours, until the beans are soft enough to mash easily.
I drain any remaining water and mash the beans by hand or blend them, depending on whether I want a coarse or smooth paste.
I return the mashed beans to the pot, stir in the sugar and salt, and cook over low heat. I keep stirring until the paste thickens and reaches the texture I like.
Once done, I let it cool completely before storing or using.

Servings and timing

Yield: About 2 cups of paste
Prep Time: 8 hours (including soaking)
Cook Time: 1 hour 30 minutes
Total Time: 9 hours 30 minutes
Serving Size: About 2 tablespoons per serving
Calories per Serving: 90

Variations

I sometimes reduce the sugar if I’m pairing this with something already sweet, or increase it for standalone fillings. For a chunkier version, I simply mash the beans instead of blending them. Occasionally, I mix in a drop of vanilla or a spoon of coconut oil for a subtle flavor twist. If I want a smoother, more refined paste, I press the blended beans through a sieve for a luxurious texture.

storage/reheating

I always store my red bean paste in an airtight container in the fridge, where it keeps well for up to 1 week. For longer storage, I freeze it in portions—ice cube trays work great for this. To reheat, I gently warm it on the stovetop or let it thaw at room temperature. If it thickens too much after chilling, I just stir in a splash of water while reheating.

FAQs

What can I use red bean paste for?

I love using it in mochi, dorayaki, steamed buns, or as a sweet filling in pancakes or pastries. It even works well as a spread on toast.

Can I use canned adzuki beans instead?

Yes, I sometimes use canned adzuki beans for convenience. I rinse and drain them, then proceed with blending and cooking with sugar and salt.

Is red bean paste supposed to be sweet?

Yes, it’s traditionally sweetened, but I adjust the sugar depending on what I’m using it for.

Can I make this paste ahead of time?

Absolutely. I often make it in batches and store or freeze it so I have it ready when needed.

What texture should the paste have?

It really depends on preference. I go for a smoother texture for delicate desserts, but keep it chunky for buns or fillings that benefit from more bite.

Conclusion

Making red bean paste from scratch is easier than I expected and gives me total control over sweetness and texture. I keep a batch on hand because it always brings that extra special touch to my favorite Asian desserts. Whether I’m baking or experimenting with new treats, this homemade version never disappoints.