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. Once you make your first batch, try it out in the red bean filled mini muffins.
SOY-FREE GLUTEN-FREE OIL-FREE
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 1 to 1 1/2 hours
YIELD: 3 cups (510 g)
INGREDIENTS:
- 1 cup (197 g) dry adzuki beans
- 3 cups (710 g) water
- 1 cup (200 g) sugar
INSTRUCTIONS:
- 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 later.
NUTRITIONAL INFORMATION:
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.
