Sweet Red Bean Paste: This sweet bean paste is used in many Asian desserts and in a few in this book,
too. Before I made it, I figured it would have exotic ingredients, but I was
wrong. You probably already have what you need in your pantry right now.
1 cup (197 g) dry adzuki beans
3 cups (710 g) water
1 cup (200 g) sugar
Put the beans and water in a saucepan and bring to a boil. Decrease the heat to
low, cover, and cook until the beans are soft, about 1 to 1 1/2 hours.
Once the beans are done, add the sugar and stir to combine. You can keep
cooking until the beans are thick, like the texture of miso. I like to leave a few
bean chunks, but you can put it into the food processor if you’d like it smooth.
Store in the fridge for up to 1 week. You can also freeze the rest for another
batch of goodies late.
YIELD: 3 cups (510 g)
PER 2-TABLESPOON (21 G) SERVING: 87.9 calories; 0.6 g total fat; 0 g saturated fat; 7.3 g protein;
13.2 g carbohydrate; 1.0 g dietary fiber; 5.0 mg cholesterol.
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours