Bean Paste

An essential filling for Chinese pastries and desserts, red bean paste tastes amazing when made at home. This recipe includes two classic versions.

This easy Anko recipe needs just three ingredients, with no overnight soaking required! Get ready to make all your favourite Japanese desserts with your very own homemade Sweet Red Bean Paste.

Sweet red bean paste is excellent for Japanese dessert, Chinese dessert, as mooncakes' filler, for red bean paste buns or bread and pastries.

Red bean buns are popular Chinese breakfast. Learn how to make this sweet Chinese steamed buns with a simpler and foolproof method.

White Bean Paste or Shiroan is a common and delicious sweet filling in popular Japanese confectionery (wagashi) like mochi and manju. With its milder taste and soft hue, it makes a great alternative to sweet red bean paste in your desserts and snacks.

These red bean desserts are tasty, unique, and fun to make! From ice cream to cookies to pudding, you'll gain a new appreciation for red bean paste with these treats.

Mung bean cake is a popular Chinese treat made with lightly sweetened mung bean paste. Make this moong dal recipe for a beautiful dessert!

My Korean grandmother would call this a culinary heresy, but here's a shortcut white bean paste (Shiro An) recipe that I make when I'm in a hurry and don't have any at home. Unlike the traditional recipe, this shortcut recipe uses canned white butter beans and a high-speed blender to create a bean pulp that's quickly squeezed through a nut-milk bag and sweetened with sugar.

I previously posted my shortcut recipe for Shiro-an, and just wanted to show you how to make sweet red bean paste using the same method. Just like the other post, this not-so-traditional method of making sweet red bean paste uses a high-powered blender and a nut milk bag to drain the beans of water before they’re cooked with sugar. The whole recipe for making sweet red bean paste is done within about 20 minutes, and you'll end up with a pretty darn smooth and fine textured bean paste, almost…

Smooth and sweet bean paste–use red bean, green mung bean, or yellow split beans. Simmer slowly on the stovetop, or use a pressure cooker to shorten the cooking time. Perfect for desserts and as filling for bread and pastries.