Red Bean Paste


Red bean paste is widely used as a sweet filling in bread buns, ang ku kueh, mooncake to name a few. Unfortunately, those commercially made paste are overly sweet and you can hardly taste the flavour of the red beans. Whereas for homemade red bean paste, you are able to control the amount of sweetness and savour the true flavour of red beans.

To make this delicious filling paste, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:
Red Bean Paste
Course: Dessert
Cuisine: Chinese
Author: Shiokman Eddie
  • 500 g red beans
  • 5 to 8 Tbsp sugar to taste
  • ½ tsp salt optional
  • Pandan leaves
  • Water level about 2 inches above beans in a pot
  1. Soak red beans in water overnight.
  2. Drain the red beans and place in a pot with enough water to cover 2 inches above the bean.
  3. Boil the red beans with pandan leaves until soft (stirring now and then).
  4. Remove some red beans to check whether they have softened.
  5. Sieve cooked beans to remove excess liquid.
  6. Pour sieved beans into a blender and blend into a fine paste.
  7. Transfer red bean paste into a frying pan and cook over low flame until dry. Add sugar to taste.
  8. Transfer red bean paste into a container and set aside to cool before chilling in the fridge.
  9. You can also wrap in plastic bag, flatten with a rolling pin and chill it in the fridge

Also do check out my Facebook Page : Shiokman for links to other recipes



  • Hi Mr Eddie
    Thank you for the tips! Hmm I never thought of adding salt or Cook it again to remove the extra water!
    Will try it when I make Mochi with the red bean paste.

    • You’re most welcome Cheng 🙂

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