Sugar-Free Sweet Red Bean Paste 無糖紅豆餡

Red beans (the name is directly translated from the Chinese name - Hong Do 紅豆) are also called adzuki beans. In Asia, we use a lot of red beans in desserts, and traditionally, red bean paste is made with red beans, water, and sugar. Red beans are a very good source of protein, fiber, and potassium, and are low in calories, but when you add the sugar, it starts to become less healthy. I thought it would be great to make a healthier version of it, so I don't need to feel guilty eating it. You can use it for your bread, toast, pancakes, tang yuan, mochi, or other desserts. It's a great recipe and a good thing for you to have in your freezer!

Sugar-Free Sweet Red Bean Paste

2/3 C     dry red beans

one 1/2" piece kombu *I use kombu here because it makes the beans more digestable : )

4           fresh dates, pitted *If you don't have fresh dates, you can soak dried dates in warm water for 20 minutes. Drain well before use.
2 t         maple syrup

1 1/2 t    coconut oil

*T = tbsp, t = tsp, C = cup

1. Rinse and soak the red beans in a container with double amount of water covering, and let sit for at least 8 hrs.

2. Drain and place the red beans and kombu in a 2 qt pot with water covering about 3/4".

3. Bring it to a boil, then simmer for 1 minute. Turn the heat off and let it sit for 30 minutes. *I do this to save energy, but you can simply cook them until soft, then go to step 5.

4. After 30 minutes, bring it to a boil and let it simmer for about 35-45 minutes or until the red beans are fully cooked and very soft. 20 minutes after cooking, discard the kombu.

5. Pour out the liquid from the red beans and place 2 T of the cooked red beans in a small food processor with the dates. Process until the dates are blended. *Save the nutritious liquid. It's edible! Also, if you like your paste very fine, you can simply blend all the beans, but I like mine having a little bit of texture.

6. Transfer the processed red bean and date mixture back to the pot with maple syrup and mix with the rest of cooked red beans.

7. Turn on the heat again and keep stirring and cooking for about 2-3 minutes until most of the moisture is gone. *Don't worry if it seems a little bit wet. When it's cool, it'll set, so you don't want it to be too dry.

8. Turn off heat, Then add the coconut oil, and put the mixture in a container. Let cool, then cover and let it sit in the fridge for at least 2 hrs.

*The filling can be made in advance, and it also freezes well.

                                                                                               - Yvonne



紅豆           2/3 杯

昆布           1片 (約2.5 cm) *我加昆布的原因是它可以幫助消化

新鮮中東椰棗 4 顆…去籽 *若沒新鮮的,也可以使用乾的

楓糖漿         2 小匙

椰子油 或 其它的油 1 1/2 小匙

1. 將紅豆洗淨後泡水8小時。

2. 將泡紅豆的水瀝掉後與水和昆布放入鍋子裡面煮,水位只要蓋過紅豆約2 cm就好,不要太多。

3. 水滾開之後煮1分鐘,然後熄火並蓋上鍋蓋悶30分鐘。

4. 30分鐘後再將紅豆煮滾,然後以小火煮至軟爛。

5. 將多餘的紅豆水倒出,取2大匙

6. 將打爛的紅豆,


                                                                                           - Yvonne 

© recipe and photos by My Chouchoux


  1. I should try to make my own red bean paste! This seems easy!! :D

  2. You definitely should try it!! You can double the recipe and put it in the freezer (^o^)


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