red bean puree

Red beans or better known as Azuki beans. It's a staple ingredient used in almost all Asian countries. It's used in mooncakes, pat juk (red bean soup), daifuku, ice cream, taiyaki, red bean buns and the list goes on and on. It has to be one of my favorite Asian treats and I highly recommend trying this delicacy if you haven't yet.

I use mine mostly to make red bean bread or other pastries. Here's how to make the Red Bean Purée (paste) to use it in your recipes.

Red Bean Puree
Original

Ingredients:
- 3000mL (about 12 cups) of water, plus more (PRN) as needed
- 1 cup Azuki (red) beans, washed
- 1 cup sugar

1) Wash the red beans and bring the water up to a boil.
2) Add red beans and lower temperature of water to a simmer.
3) Simmer for 1 - 1.5 hours. The red beans should absorb a lot of the water and more water may be needed to prevent scorching. Continue to simmer until the beans are tender and soft.
4) Mash the beans (there should be a little bit of the cooking liquid left still).
5) Transfer to a blender, add sugar and blitz until puréed. For a smoother texture, sieve through a strainer before transferring to the blender.

I'll be using mine to accompany a delicious, castella (kasutera). Recipe soon to follow...