Candy crimson bean paste (pat anggeum) is silky, candy, and nutty. It’s a basic filling for Korean rice desserts, buns, and plenty of different Asian desserts. This simple recipe blends the beans right into a {smooth} paste with out sieving, saving you time whereas nonetheless providing you with that velvety, soften in your mouth texture.

I’ve liked candy crimson bean paste since I used to be little. It’s a kind of flavors that immediately takes me again to childhood snacks and household celebrations.

What Is Candy Purple Bean Paste?

Candy crimson bean paste, referred to as pat-anggeum (팥앙금) in Korean, is a {smooth}, sweetened paste constituted of adzuki beans. It’s a basic filling for a lot of Korean rice desserts, buns, and pastries, and also you’ll additionally see it in Japanese desserts the place it’s often called anko.

Japanese crimson bean paste is available in a number of textures, from chunky tsubuan to silky {smooth} koshian. Korean desserts normally use the graceful fashion, although chunky variations are additionally used at instances, and the detailed texture classifications widespread in Japan are much less emphasised.

Why This Recipe

I’ve at all times liked candy crimson bean paste, particularly the ultra-smooth form with zero bean skins. Most recipes will counsel you to push the beans by way of a sieve to strip the skins, however that step takes a very long time and is so labor intensive it’ll put on out your arm!

My model skips the sieve altogether. Positive, you may nonetheless do it for those who actually wish to, however I discover it nearly pointless. As a result of we’re mixing the beans till they’re fully {smooth}. It solely takes about 3 to 4 minutes, and you find yourself with a silky, velvety crimson bean paste that’s prepared for all of your favourite Korean desserts. Fuss-free and completely scrumptious. I don’t suppose you’ll be upset!

Substances

• 120 g (4.2 oz) crimson beans (adzuki beans, pat, 팥)
• 4 cups (1 L) water, divided
• 2 Tbsp darkish brown sugar
• 3 Tbsp white sugar
• 1/2 tsp salt
• 2 Tbsp Korean rice syrup or golden syrup (each advisable) or gentle corn syrup

Find out how to Make Clean Purple Bean Paste

1. Put together the beans
Rinse the crimson beans a number of instances in chilly water, then place them in a bowl and canopy with sufficient heat water to completely submerge. Soak for about 12 hours, or in a single day.

2. First boil
Drain the soaked beans and place them in a pot with about 2 cups (500 ml) of contemporary water. Convey the beans to a boil, then simmer for 2-3 minutes and drain. This fast blanch helps take away the earthy style from the beans and makes the ultimate paste style cleaner.

3. Second boil
Return the beans to the pot with 2 cups (500 ml) of contemporary water. Convey to a boil over excessive warmth, then decrease the warmth to medium and simmer. Because the beans soften, scale back the warmth once more to medium-low and proceed cooking till they’re totally tender, about 30 to 40 minutes.

4. Mix the beans
As soon as the beans are cooked by way of, drain them however reserve about 1/3 cup (80 ml) of the cooking water. Switch the beans to a blender, add the reserved water, and mix till {smooth} and velvety. You shouldn’t discover any bean skins or texture at this level.

5. Sweeten and thicken
Pour the blended beans again right into a clear pot. Add the sugars, salt, and rice syrup or golden syrup. Cook dinner over medium to medium-low warmth, stirring continually to stop sticking, till the paste thickens, about 10 minutes. Modify the cooking time relying in your most popular consistency. To be used as a filling in Korean rice desserts, the paste ought to be thick but pliable so it may well maintain its form. It ought to appear like gentle mashed potatoes when prepared.

6. End
Let the crimson bean paste cool a bit earlier than you utilize it in your favourite Korean desserts. Whereas it’s heat, it’s gentle and silky; because it cools, it’ll agency up a little bit extra.

Cooking Suggestions

Soaking: Soak the beans in a single day in order that they prepare dinner extra evenly and in much less time. Plan forward for those who can.

First boil: That fast blanch and drain step actually helps do away with the earthy or barely bitter style that crimson beans can have. It’s a small step however makes a giant distinction within the closing taste.

Doneness: Purple beans ought to be tender sufficient to mash simply between your fingers earlier than mixing. In the event that they really feel grainy or dry within the heart, prepare dinner a little bit longer.

Mixing tip: Begin mixing with the reserved cooking water and add a splash extra if the paste seems too thick. The aim is a silky, spoonable consistency.

Sweeteners: Some Korean recipes use gentle corn syrup as a result of it offers the paste a shiny end and helps stop it from drying out. However I choose Korean rice syrup or golden syrup. They add a richer, caramel-like taste that pairs superbly with crimson beans.

Storage Suggestions

Retailer the paste in an hermetic container within the fridge. It retains effectively for about 4 to five days, however for the most effective taste and texture, take pleasure in it throughout the first 2 to three days. For longer storage, place the paste in a freezer-safe container. It is going to preserve for as much as 2 months. Thaw within the fridge in a single day earlier than utilizing.

Find out how to Use Candy Purple Bean Paste

Under are a few of the hottest Korean desserts that use candy crimson bean paste. I hope you’ll strive one (or all) of them and see simply how versatile and scrumptious this paste could be.

• Korean Shaved Ice (Patbingsu) – Fluffy shaved ice topped with fruit, crimson beans, and condensed milk. The final word summer season deal with.
• Korean Walnut Pastry (Hodugwaja) – Delicate little desserts stuffed with candy crimson bean paste and walnuts. Nutty, cozy, and irresistible.
• Purple Bean Mochi (Chapssaltteok) – Chewy rice desserts filled with silky crimson bean paste. Candy, bouncy, and so satisfying.
• Fish Formed Pastry (Bungeoppang) – Crispy, golden pastry stuffed with candy crimson bean paste. A enjoyable avenue snack you’ll need extra of.

• Put together the beans Rinse the crimson beans a number of instances in chilly water, then place them in a bowl and canopy with sufficient heat water to completely submerge. Soak for about 12 hours, or in a single day.

• First boil Drain the soaked beans and place them in a pot with about 2 cups (500 ml) of contemporary water. Convey the beans to a boil, then simmer for 2-3 minutes and drain. This fast blanch helps take away the earthy style from the beans and makes the ultimate paste style cleaner.

• Second boil Return the beans to the pot with 2 cups (500 ml) of contemporary water. Convey to a boil over excessive warmth, then decrease the warmth to medium and simmer. Because the beans soften, scale back the warmth once more to medium-low and proceed cooking till they’re totally tender, about 30 to 40 minutes.

• Mix the beans As soon as the beans are cooked by way of, drain them however reserve about 1/3 cup (80 ml) of the cooking water. Switch the beans to a blender, add the reserved water, and mix till {smooth} and velvety. You shouldn’t discover any bean skins or texture at this level.

• Sweeten and thicken Pour the blended beans again right into a clear pot. Add the sugars, salt, and rice syrup or golden syrup. Cook dinner over medium to medium-low warmth, stirring continually to stop sticking, till the paste thickens, about 10 minutes. Modify the cooking time relying in your most popular consistency. To be used as a filling in Korean rice desserts, the paste ought to be thick but pliable so it may well maintain its form. It ought to appear like gentle mashed potatoes when prepared.

• End Let the crimson bean paste cool a bit earlier than you utilize it in your favourite Korean desserts. Whereas it’s heat, it’s gentle and silky; because it cools, it’ll agency up a little bit extra.

Energy: 492kcal | Carbohydrates: 118g | Protein: 11g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 0.1g | Sodium: 1249mg | Potassium: 516mg | Fiber: 9g | Sugar: 85g | Vitamin C: 1mg | Calcium: 111mg | Iron: 4mg

The vitamin info proven is an estimate supplied by an internet vitamin calculator. It shouldn’t be thought-about an alternative choice to knowledgeable nutritionist’s recommendation.

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