In indonesia tips,just cook for 5 minutes ,don't open it and Turn off the heat. Let it rest around 30 minutes and turn on again cook around 7 to 10 minutes. After that you will see the beans cooked already without waste your long time. And also you can add 1 tea spoon butter to make your bean paste more shiny and delicious, you can try this tips dear...anyway thanks for your recipe. Love from Borneo...😘👍👍
Since we don’t have those Japanese beans I used kidney beans and I gotta say it tastes exactly like the red bean paste in the mochi that I often buy in Zürich
ingredients: - 1 cup adzuki beans - 1/2 cup to 1 cup of sugar prep: - rinse beans with cold water and pour - cover beans with cold water - soak beans overnight before cooking steps: - wash soaked beans - put beans in pot with water covering it by one inch - boil for five minutes on high - pour out water and put beans back in pot - fill pot with water and cover beans with water 1 inch over - put back on stove - set heat to high - after reaching boiling point, set heat to Low - let simmer for 1-2 hours - hand mash or blend beans into a paste - pour paste back into pot - add sugar - stir on medium to dissolve sugar - keep stirring and reduce til desired texture and thickness DONE
In Somalia we cook the beans for about 30 minutes without opening the lid and it cooks really well and also wash before hand we don’t leave it overnight (but some people might for ice cream or filling) also if you add Somali sesame oil and sugar it would taste so good 😊
I think the red bean paste is interesting to include in desserts. I've never tried it but I ordered some mochi (different kinds) and can't wait to get it in the mail.
Stuck at home in quarantine has got me making cooking/baking goals again! My goal this time is red bean mochi! Luckily I watched the video right now so I can soak the beans instead of watching it tomorrow morning!
PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER PUT THEM IN WATER TAKE THEM OUT OF THE WATER
@@lizzetcastro73 Lizett, it seemed strange to me at first also, but Red Bean Paste Buns are dee-lish! Nothing but beans would really have the right texture for it either..I am not Oriental but love the food.. Yay for Boston's Chinatown Dim Sum on Saturday!
I don't have adzuki beans where I live so I made mine with regular beans but the result is just like yours. I made dorayaki with it and they are delicious! Thank you very much!!!!!!!
Can someone explain how red beans became a dessert food in Asian areas? Is it a texture thing? I tried looking it up but I only really got recipes for the paste it self.
Why are my beans not getting soft and mushy? It's my second attempt and same results. I even soaked it for 2 nights. It's been boiling for 4 to 5 hours already and nothing changed. Please help.
I have left my cooked red bean in the fridge 2 days ago , not sure it will be too dry after adding sugar and I am going to use it today , can I add some water ?
To update with my 'cooked red beans unfortunately it didn't turn out well. Somehow, after adding sugar , it became too watery to wrap! But, I didn't put it to waste, instead I turned the red bean paste to a desert with coconut milk added . Trust me, tasted so Good
Here in India we don't get red beans that are used for making this paste. But we do get a lot of kidney beans called rajma. Can I use that to make the paste?
I am not sure about the types of red beans you can find locally but for sure you can give it a try! The consistency needs to be a thick doughy paste in order for it to stay sandwiched in the cakes. Happy cooking!
Hi, that ought to work, but I am thinking that it might be a little watery, you might have to cook them down a little to dry the paste out. I also bet they won't taste nearly as good. Maybe some other commenter can answer this from experience. I have just been cooking (American) for a lifetime and this is my opinion, based upon my own 'bean' experiences. Plus, that pre-soak begins the bean-sprouting process which makes the beans much more nutritious and affects the taste as well.. Really, just boil your own beans, IMHO. It isn't hard..
+JustAskingAndCurios I’ve never made it myself but you can use lima beans to make white anko. I’ve also seen mung beans made into a sweet paste and it tasted delicious as well! :)
i guess you don't recommend canned? do you need if it's much more nutritionally sound to eat deserts that have beans? I mean how much better is it since my last ice creams was with beans but it seemed like an overload of sugar too .thank you and is there an expiry date on agar agar to seriously respect?
Jovanna Recine Yes, you are right that beans are a source of beneficial nutrients, protein and fibre! However, that does not mean that these desserts skimp on the sugar, so keep that in mind and eat it in moderation. As for agar agar, I would follow the package recommendations but I would think it wouldn't expire for a long time since it is dried. Cheers!
Hii sis thanks for the knowledge but i wana ask that is it fine if we don't add sugar or sweetner in it and for how long will it stay fresh ( shelf life) ya can I use a pressure cooker to make those Beans soft?? Thanks😊 again please reply
Definitely, you can use a pressure cooker to cook them faster. If you don’t use sugar, it would have a very mild bean flavour, but it depends on what you’re using it for. As for shelf life it can be kept in the fridge for about a week. Cheers 😊
You ground the beans is it good to ground the beans and make a paste please tell wanaa know because it takes alot of time to chew the beans properly what do u suggest
i like sweets but trying to stay away from too sweet obviously. what do you recommend that is super easy and i can take care of my sugar cravings somewhat? thanks
Hi! I was wondering if the color of the paste changes with the amount of sugar I put in? My anko paste turned out into a dull color but tastes good. Does the amount of sugar affect the color? Thank you!
The amount of sugar might affect the colour but it’s more likely due to the skin of the beans or the amount of time they are cooked. I’d say as long as it tastes good, that’s all that matters! :)
+Yaisha Diaz It depends on the kind of red bean it is. I have seen red kidney beans being used in Vietnamese desserts, but if it is not adzuki red beans, it may have a slightly different flavour. If you cannot find this type of red bean, give the goya brand ones a try and sweeten them in the same way... it should have a similar effect. :)
I went on to make a paste and mixed it in my blender. As it was to thick, I added water to enable the bender to mix, and got a nice paste t the end. Alas it is too soft/wet and cannot be made into a ball in order to make sesame mochi because one has to fill the glutiinous rice ball with the paste. Can anyone tell me how to dry out my paste??
I have a question, what would other names be for these beans? I'm having trouble finding them and I don't have a local Asian market. I know that I probably sound like an idiot but would it be the same as regular bagged red beans at the grocery store?
They are also referred to as adzuki beans :) if you google image search you can see they have a distinguishable line down the centre. Often they’re sold in cans with water but these are preserve, might work but perhaps not as good. Good luck!
do i need the runny consistency or the more dough-ey consistency to make a dorayaki? I never tried a dorayaki so im not quiet sure which consistency the sweetened red beans need to be at xD
one question please? first when we soak overnight and drain the water and then heat it it already taks out so much of color and flavor so re heating it and draining dont take out the sweetness?
Rehydrating the beans overnight makes the cooking time much quicker. You could skip that step and just boil the dried beans but it will take much longer to cook and you may also get more of a bitter flavour.
I was making the sweet red bean paste today. But the problems is after mix the sugar to the mashy beans the sugar and the bean still runny. What do I do?
A runny paste can be used for soups and puddings for example but if you want it to be a thick paste, just cook it over the stove to evaporate some of the water, until it is your desired consistency. Good luck! 😊
In indonesia tips,just cook for 5 minutes ,don't open it and Turn off the heat. Let it rest around 30 minutes and turn on again cook around 7 to 10 minutes. After that you will see the beans cooked already without waste your long time. And also you can add 1 tea spoon butter to make your bean paste more shiny and delicious, you can try this tips dear...anyway thanks for your recipe. Love from Borneo...😘👍👍
Thank you I'll try this ^^
5.30.7 udah go internasional kayaknya wkwkwk
Mba, simpannya gimana ya baiknya? Dan berapa lama tahannya kalau disimpan?
How is it over there?? I've always wanted to visit!!
aww thank you, this is really useful
Since we don’t have those Japanese beans I used kidney beans and I gotta say it tastes exactly like the red bean paste in the mochi that I often buy in Zürich
Thank you for the advice! I also don't have Adzuki beans available right now
They are haricot beans
So you telling me any red beans do the trick? I'm used to the salty flavor of beans so I fear for a sour results
@@marior.9464 I think it's best to use haricot / adzuki beans
Mario R. I don’t know about other red beans but I think it would be better to use kidney beans
ingredients:
- 1 cup adzuki beans
- 1/2 cup to 1 cup of sugar
prep:
- rinse beans with cold water and pour
- cover beans with cold water
- soak beans overnight before cooking
steps:
- wash soaked beans
- put beans in pot with water covering it by one inch
- boil for five minutes on high
- pour out water and put beans back in pot
- fill pot with water and cover beans with water 1 inch over
- put back on stove
- set heat to high
- after reaching boiling point, set heat to Low
- let simmer for 1-2 hours
- hand mash or blend beans into a paste
- pour paste back into pot
- add sugar
- stir on medium to dissolve sugar
- keep stirring and reduce til desired texture and thickness
DONE
Thank you!
@@lourdesaguirre7002 no problem! Hope I helped
In Somalia we cook the beans for about 30 minutes without opening the lid and it cooks really well and also wash before hand we don’t leave it overnight (but some people might for ice cream or filling) also if you add Somali sesame oil and sugar it would taste so good 😊
YESSSSS camboolo is life 🤤🤤 Now Im craving some 😭
I think the red bean paste is interesting to include in desserts. I've never tried it but I ordered some mochi (different kinds) and can't wait to get it in the mail.
Stuck at home in quarantine has got me making cooking/baking goals again! My goal this time is red bean mochi! Luckily I watched the video right now so I can soak the beans instead of watching it tomorrow morning!
PUT THEM IN WATER
TAKE THEM OUT OF THE WATER
PUT THEM IN WATER
TAKE THEM OUT OF THE WATER
PUT THEM IN WATER
TAKE THEM OUT OF THE WATER
PUT THEM IN WATER
TAKE THEM OUT OF THE WATER
PUT THEM IN WATER
TAKE THEM OUT OF THE WATER
😄
use tinned
😂😂😂😂
I feel dizzy 😵
Beans on
Beans off
Beans on
Beans off
Beans on
Beans off
WOW THIS RED BEAN PASTE IS DELICIOUS! THANK YOU!
I'm making red bean bun today n used your recipe for cooking red bean paste. I must say it's so simple n delicious. Thanks for sharing this video!🌹❤
thank you for recipe .you have such a calm voice I like it keep going
tuba dar thank you for your kind feedback! :)
I just don’t understand how frijoles can be a desert , no se sims guste , I like regular rice mochi ice cream
@@lizzetcastro73 Lizett, it seemed strange to me at first also, but Red Bean Paste Buns are dee-lish! Nothing but beans would really have the right texture for it either..I am not Oriental but love the food.. Yay for Boston's Chinatown Dim Sum on Saturday!
We can use pressure cooker instead of pot for boling beans🇰🇷🇮🇳🇰🇷
I love various desserts with red bean paste so I wanted to learn to make my own paste. ❤ Thanks for sharing.
どのお菓子よりも美味しい😋
和菓子って良いよね……。
ローソンでほぼ毎日買ってる
英語全然わかんないけど、美味しそうって事はわかった。
it will be more solid because the water will get cold too. if there is less water in the paste, the texture is more solid as well ;)
Instructions was so clear☺
I don't have adzuki beans where I live so I made mine with regular beans but the result is just like yours. I made dorayaki with it and they are delicious! Thank you very much!!!!!!!
Hey, did you use canned beans?
@@strawbmochi nope I used the normal, dry ones like she used in the video
I just tried red bean paste for the first time 2 days ago in baked buns it was so good, Thank you for the recipe.
The red beans seems to match the color of your nail polish.🙂🙂
I saw a lovely film called An recently from 2012. It showed the making of this but it was a lot longer. They were making chunky paste for Doriyaki.
I have always wondered about that recipe since watching that movie. I longed to taste the Doriyaki she made.
Thank you 💕 I'm making Dorayaki for today's Valentine's Day and i really needed a good recipe 😁
Use pressure cooker, save time,and energy.
Thank you for the recipe
Great suggestion!
Heavenly voice❤ ....love ya...relaxing and satisfying
Thanks for the recipe!
I will try it as a filling for moon cake :)
Just ate 12 daifuku mochi with red bean paste inside .. I need more
I really want to make anko buns thanks for the recipe
I've tried making this using another recipe but it ended up like a dried dough. Still delicious but I wanted the paste. Will definitely try this
Good recipe, clear & short!
thank you very much. this is very helpful
yey! i can do this and open my new business! thank you for this!!
Thank u so much for your kindly sharing recipe. help me a lot and very easy to understand 😀
i agree! thanks much
It's called red bean paste but for some reason I thought it didn't have any bean in it.
Wdym? Those red things are beans
Did you watch the video my dude?
Kautar Rghioui he said she thought dummy
Can someone explain how red beans became a dessert food in Asian areas? Is it a texture thing? I tried looking it up but I only really got recipes for the paste it self.
whats the difference between green beans and red beans
very clear instruction and easy to follow. Thank you for this recipe
Why are my beans not getting soft and mushy? It's my second attempt and same results. I even soaked it for 2 nights. It's been boiling for 4 to 5 hours already and nothing changed. Please help.
Very clear instruction. TQ.
Great thanks! Simple and sweet.
Great easy recipe ill give a try on some red bean bread 👍
I just finished making this. It’s perfect!!!
Have you tried it with honey or stevia? I definitely want to try it with that
good, i like Japan, and Hong Kong observatory weather forecaster Chong Sze Ning likes Oobanyaki with red beans paste filling
Thank you for this video :-)! I knew I needed Adzuki beans for something else (love 'em!)..
Have you guys tried to make it using a pressure cooker?
Looks yummy! will try making this next weekend. Thanks for sharing!
Thank you so much
Thank you for this video ... very helpful. Clear and concise.
Can more than one batch be made and then frozen ... since it takes so long to make?
Yes, you can make the paste and freeze it. It stores well in the freezer for a couple months.
Thank you so much for recipe ... 👍
I have left my cooked red bean in the fridge 2 days ago , not sure it will be too dry after adding sugar and I am going to use it today , can I add some water ?
To update with my 'cooked red beans unfortunately it didn't turn out well. Somehow, after adding sugar , it became too watery to wrap! But, I didn't put it to waste, instead I turned the red bean paste to a desert with coconut milk added .
Trust me, tasted so Good
Here in India we don't get red beans that are used for making this paste. But we do get a lot of kidney beans called rajma. Can I use that to make the paste?
Lenin Nayak ..yupp same doubt...BTW gelatinous flour means maida???
discover u , do you mean Glutinous flour?
Lenin Nayak ...yes yes
We do the same in India but instead with other lentils (toor dal) and cook it by stuffing in different types doughs .
Thanks for sharing God bless.
2:35 thats one of the most beautiful still shots Ive seen
I will start soaking the beans tonight. Thanks for this.
If i cant find the azuki beans in my area can small red beans be used? Im making dorayaki ...and what type of consistancy should the paste be ?
ERIKA !! I bet this dish smells sooo good
I am not sure about the types of red beans you can find locally but for sure you can give it a try! The consistency needs to be a thick doughy paste in order for it to stay sandwiched in the cakes. Happy cooking!
May I know how Long can the paste keep in refrigerator? Has to keep in freezer ? Thanks
Can't you just use a pressure pot? (I don't know if that's the correct name)
Yes you can
This was super helpfull, thank you so much!!
Excuse my ignorance but does it still taste like beans after all that? Just wondering what it tastes like
Yes, it’s sweet because of all the sugar added but it still has a signature red bean flavour. :)
Can you use canned beans?
I was wondering that
Hi, that ought to work, but I am thinking that it might be a little watery, you might have to cook them down a little to dry the paste out. I also bet they won't taste nearly as good. Maybe some other commenter can answer this from experience.
I have just been cooking (American) for a lifetime and this is my opinion, based upon my own 'bean' experiences.
Plus, that pre-soak begins the bean-sprouting process which makes the beans much more nutritious and affects the taste as well.. Really, just boil your own beans, IMHO. It isn't hard..
So, I've seen white anko. what bean is used to make that? Is there a substitute bean for azuki beans?
+JustAskingAndCurios I’ve never made it myself but you can use lima beans to make white anko. I’ve also seen mung beans made into a sweet paste and it tasted delicious as well! :)
How long can it keep?
Thank you! I'm making mochi tomorrow!
Currently making some right now! Yours looks so mouth watering 😭 I'll let you know how mine comes out!
so it turned out good?
Did u finish cooking it yet
Still cooking beans I guess😂
I don't think cooking beans should take this long...
i guess you can only use the adzuki beans then?
thanks nice for deserts.
Jovanna Recine you can also use kidney beans and even mung beans. They will have a different aroma/flavour but would still work great in desserts!
i guess you don't recommend canned? do you need if it's much more nutritionally sound to eat deserts that have beans? I mean how much better is it since my last ice creams was with beans but it seemed like an overload of sugar too .thank you
and is there an expiry date on agar agar to seriously respect?
Jovanna Recine Yes, you are right that beans are a source of beneficial nutrients, protein and fibre! However, that does not mean that these desserts skimp on the sugar, so keep that in mind and eat it in moderation.
As for agar agar, I would follow the package recommendations but I would think it wouldn't expire for a long time since it is dried. Cheers!
I used Adzuki beans but it didn't taste very sweet. It had more of a kidney bean flavor.
On recipes online I have seen them call for Azuki beans, not Adzuki. Are there different kinds?
Very cool I can’t wait to try this, do you know if it freezes and reanimates well?
I haven’t tried freezing it since it usually gets eaten up pretty quickly! I do think it would freeze and thaw nicely though, with a little stir.
Are adzuki red beans sold in an Asian store or where should they be purchased? Is there a substitute?
Yes they can be found in most Asian grocery stores and another good substitute is green mung beans, though it has a different aroma/taste.
Gabrielle Stargel P
Hii sis thanks for the knowledge but i wana ask that is it fine if we don't add sugar or sweetner in it and for how long will it stay fresh ( shelf life) ya can I use a pressure cooker to make those Beans soft?? Thanks😊 again please reply
Definitely, you can use a pressure cooker to cook them faster. If you don’t use sugar, it would have a very mild bean flavour, but it depends on what you’re using it for. As for shelf life it can be kept in the fridge for about a week. Cheers 😊
thanks for the recipe..
So, is this what is translated as been jam? At liest they do translate it into our language like that.
this looks so yummy
You ground the beans is it good to ground the beans and make a paste please tell wanaa know because it takes alot of time to chew the beans properly what do u suggest
Its that really tasty?? Because in my country we eat beans in stew or soups..is it really sweet?
You white ppls but yes it is tasty and it is sweet
@@catboyuwu5361 the fuck what wrong with this she is white
She only asked
@@catboyuwu5361 it's just something some people aren't used to. Don't be disrespectful
@@CherylPie29 I'm sorry I didn't realize calling white people white is disrespectful now
Is it only adzuki red bean can use to make this?
Thank you❤for sharing
i like sweets but trying to stay away from too sweet obviously. what do you recommend that is super easy and i can take care of my sugar cravings somewhat? thanks
I just plan to use less sugar. No idea what Stevia would do to the flavor..
Do you know an onigiri press or method you recommend? I want to use adzuki paste for those. Thanks for tutorial!
Hi! I was wondering if the color of the paste changes with the amount of sugar I put in? My anko paste turned out into a dull color but tastes good. Does the amount of sugar affect the color? Thank you!
The amount of sugar might affect the colour but it’s more likely due to the skin of the beans or the amount of time they are cooked. I’d say as long as it tastes good, that’s all that matters! :)
Do it really matter what type of bean i use? I got a bag of black beans. Would that be ok?
can i use goya brand small red bean?
+Yaisha Diaz It depends on the kind of red bean it is. I have seen red kidney beans being used in Vietnamese desserts, but if it is not adzuki red beans, it may have a slightly different flavour. If you cannot find this type of red bean, give the goya brand ones a try and sweeten them in the same way... it should have a similar effect. :)
Yes, I use that one.
EL SABOR DE LAS HABICHUELAS ROSADAS Y LAS ROMANAS (MARCA GOYA) ES MAS DELICADO Y ADEMAS SU TEXTURA ES MAS SUAVE
I went on to make a paste and mixed it in my blender. As it was to thick, I added water to enable the bender to mix, and got a nice paste t the end. Alas it is too soft/wet and cannot be made into a ball in order to make sesame mochi because one has to fill the glutiinous rice ball with the paste. Can anyone tell me how to dry out my paste??
I have a question, what would other names be for these beans? I'm having trouble finding them and I don't have a local Asian market. I know that I probably sound like an idiot but would it be the same as regular bagged red beans at the grocery store?
They are also referred to as adzuki beans :) if you google image search you can see they have a distinguishable line down the centre. Often they’re sold in cans with water but these are preserve, might work but perhaps not as good. Good luck!
do i need the runny consistency or the more dough-ey consistency to make a dorayaki? I never tried a dorayaki so im not quiet sure which consistency the sweetened red beans need to be at xD
You definitely need it to be more like the doughy consistency to sandwich it between the cakes. Happy cooking! :)
MyFoodFix thank you so much 😊
i am from india can i use red kidney beans i cant find sweet red beans in my city
Pratyush Kumqr no
So delighted & delicious girl.. Thanks
Can you freeze what you don't need?
can we use honey instead of sugar ?
one question please? first when we soak overnight and drain the water and then heat it it already taks out so much of color and flavor so re heating it and draining dont take out the sweetness?
Rehydrating the beans overnight makes the cooking time much quicker. You could skip that step and just boil the dried beans but it will take much longer to cook and you may also get more of a bitter flavour.
I use an elctric pressure cooker, its not possible to change the water after 5 min in that thing :(
Can I use canned beans? They are already soft
Thank you for the recipe
Is it ok to leave in the fridge to use later? And if so, how long can it last in the fridge?
Yes, you can definitely leave it in the fridge for a couple days.
I like the red beans recipe it so easy to make
can i use blender instead of food processor?
송효진 yes you can...but some red bean paste may get stuck underneath the blades. Happy cooking! 🙂
I was making the sweet red bean paste today. But the problems is after mix the sugar to the mashy beans the sugar and the bean still runny. What do I do?
A runny paste can be used for soups and puddings for example but if you want it to be a thick paste, just cook it over the stove to evaporate some of the water, until it is your desired consistency. Good luck! 😊
I never tried red bean paste, but I love mochi
I was just wondering, does the texture change if you use blender rather than food processor? I want to try and do it.. but I only have blender
A blender can work too!
You can also use a stick blender
MyFoodFix Thank you👍🏻👍🏻👍🏻
thanks for the recipe!:)
Can you used canned kidney beans?
I will try to make this recipe for bread but cook in slow cooker
Anko in pandan flavored mochi is delicious. Hope I can find these beans at the markets. I have found canned ones but don't know if they will work.