Red beans or adzuki beans are hard, small, reddish-brown, oval beans approximately 5 mm in diameter. They resemble very much like that of mung bean but a bit larger. They have a distinctive white ridge along one side. They have a strong, nutty and compared to other beans, slightly sweet flavour.
Like most beans, red beans are rich in soluble fibre, which helps to eliminate cholesterol from the body. They are a good source of magnesium, potassium, iron, zinc, copper, manganese and vitamin B3. As high-potassium, low-sodium foods they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein that provides a healthy alternative to meat or other animal protein. Red beans also contain protease inhibitors that frustrate the development of cancerous cells.
Red BeansRed beans are easier to digest compared to other beans varieties. If not for its loaded flatulence-producing enzymes, we would eat more of them. To overcome this problem, we could change the water from time to time while soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in our intestines. This method also helps to cook the beans thoroughly.
Red beans are particularly popular in Japanese and Chinese cooking. It is believed that the beans could probably have originated from China. Red beans are mostly, cooked until soft, sweetened with sugar and ground into paste. This paste is used as filling for many delicacies. There are actually many methods of preparing the paste. I would like to share the easiest method of all.
Red Bean Paste
What do we need:
1 cup red beans
3 cups water
1/2 cup sugar
1/3 cup oil
How do we do it:
Soak the beans for at least 4 hours or overnight. Wash thoroughly. Cook on medium low heat until the beans are soft.
Grind the beans together with the water to ease the grinding process. Grind until soft and smooth paste forms.
Transfer the paste into clean pot. Add the sugar and cook on low heat stirring constantly until the sugar dissolves. Stir in the oil. Cook until the paste is thick and gooey. Remove from heat and cool completely.
Fill the Red Bean Paste in any of your favourite goodies or even spread on bread slices. It could be frozen up to a couple of months.
Like most beans, red beans are rich in soluble fibre, which helps to eliminate cholesterol from the body. They are a good source of magnesium, potassium, iron, zinc, copper, manganese and vitamin B3. As high-potassium, low-sodium foods they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein that provides a healthy alternative to meat or other animal protein. Red beans also contain protease inhibitors that frustrate the development of cancerous cells.
Red BeansRed beans are easier to digest compared to other beans varieties. If not for its loaded flatulence-producing enzymes, we would eat more of them. To overcome this problem, we could change the water from time to time while soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in our intestines. This method also helps to cook the beans thoroughly.Red beans are particularly popular in Japanese and Chinese cooking. It is believed that the beans could probably have originated from China. Red beans are mostly, cooked until soft, sweetened with sugar and ground into paste. This paste is used as filling for many delicacies. There are actually many methods of preparing the paste. I would like to share the easiest method of all.
Red Bean Paste
What do we need:
1 cup red beans
3 cups water
1/2 cup sugar
1/3 cup oil
How do we do it:
Soak the beans for at least 4 hours or overnight. Wash thoroughly. Cook on medium low heat until the beans are soft.
Grind the beans together with the water to ease the grinding process. Grind until soft and smooth paste forms.
Transfer the paste into clean pot. Add the sugar and cook on low heat stirring constantly until the sugar dissolves. Stir in the oil. Cook until the paste is thick and gooey. Remove from heat and cool completely.
Fill the Red Bean Paste in any of your favourite goodies or even spread on bread slices. It could be frozen up to a couple of months.
21 comments:
now can make roti kacang merah already...
YES!!!! Kacang merah is my most fav inti.
I recently had a rice cake stuffed with bean paste....and it was the moistest cake I've ever had!
Now, I'm wondering wat cake is tat tat u ate. Was is Japanese mochi?
Hi Pushpa,
I have never come across Red Bean Paste. Sounds like a nice healthy spread. Should try it out. Thanks for the recipe
Anu
Hi Anu,
Thanx to u too. Do let me know how u liked it.
Thats a nice and healthy spread pushpa. Thank you for sharing different varieties.
Thanx to u too, Sudha.
I love those bean paste filled rice flour dumplings. Looks like i will be able to make the paste on my own, from here on. Thank you for the recipe dear.
Oh yeah, those r mochis. Do let me know of the outcome. Ur most welcome.
Pushpa,
Looks yummy!! Reminds me of 'Tau Sa Pau'. Have tried making any 'Pau'?
~Bawani
Thanx Bawani. Tau sa pau is my the most fav pau. Ya, I have made them quite a number of times but I'm still not very satisfied with the fluffyness. Need to improve the recipe a little more before sharing it.
puspha, grind means using a blender? sounds easy to make red bean paste. btw, i've the details posted up on the Merdeka Open House 2006. thanks in advance ;-)
http://babeinthecitykl.blogspot.com/2006/08/merdeka-open-house-2006-calling-all_15.html
Yep, u'll have to use a blender or food processor. It is indeed very easy.
Thank u very much for hosting this event. My hands & legs can't wait. Feel very proud to participate.
Love your blog. esp when u explain in length the nutri value and background of ingredient that u use in recipe.. i tried ur yam jelly recipe last weekend, sedap! salam merdeka from kl..
Hello orang kampung ku,
Thank u very much & welcome to my humble blog. Glad to know tat u've tried the jelly. Salam merdeka to u too. Though I live so far away, I could still feel spirit of merdeka.
If you put this red bean paste into the buns you made previously, you'll have something Japanese called an-pan. An is the red bean paste and pan is the french word for bread.
Yes, I love red bean buns. It was also my childhood breakfast. Have made them a few times.
Hi Pushpa... I have read that adzuki beans have some of the highest fiber content. Is that true?
I will try this one, looks like bachelor stuff, hehe.
Thanks for stopping by on my blog to comment
Hello Yadbha,
Welcome to the blog. Yes, it is very true. Let me know of the outcome.
Different spread on Breads Pushpa. Tired of butter and jelly. Healthy one for kids... with sugar in it I think they will love it
Thank u, Prema. Tell me how ur kids like it.
Thanks for the recipe! That'll surely come in handy...
Ur most welcome, Rosa.
That's a nice healthy spread recipe that you have shared. Thanks 'la'
Thank u very much, Krithika.
la???? :o)
interesting.. can we use it as a dip?
Well, Shaheen, it is in the form of paste which is sort of too thick for dipping. Y don't u try adding some water and liquidise it to suit for dipping.
i love red bean anything! I usually remove the skin after cooking it just because that's the way that I learned it, but next time i'll try it your way and grind it, skin and all! I'm sure it's more fibrous this way!
Me too love red bean anything. As I've mentioned in the post, there r various methods but I chose to do the easiest one. Yeah, ur rite. Got more fibre mah!!
I've had this before stuffed in some buns. At that time, I was very curious about how "bean" paste would taste. The taste is quite similar to poli filling with chana dal and jaggery, but much more healthy, i'm sure :-)
great recipe...
cheers!
Thank u very much, Saffron. Been missing ur comments for a long time.
amazing recipe. A must try for me :).
Thank u Shilpa. Do let me know how u liked it.
super recipe pushpa..gonna make some and freeze it..thanks for sharing..
Thank u very much. Itz my pleasure.
i don't know what cake it was exactly...but it was definitely japanese.
Ic. So, it must b mochi, then.
Hi Pushpa,
I like all ur recipies, especially the baking ones, after seeing ur recipies i started gaining interest in baking.
In this red bean paste can I use salt instead of sugar?
Thank u very much, whoever u are.
Well traditionally, red bean paste is sweet but then, if u wish to improvised it, go ahead & try it out.
Ouah sweet red beans, how amazing... I normally use it in a hummus like paste for dip, but I never thought of it sweet. I'll have to find a pastry to go with, to hide it inside :-)
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