Red bean paste is a staple in Japanese desserts, offering a subtly sweet and earthy flavor that pairs well with various confections. Traditionally made with adzuki beans and sugar, this version uses low-carb sweeteners to keep it suitable for those looking to reduce sugar intake. Whether used as a filling for pastries, a topping for desserts, or an ingredient in baked goods, this homemade red bean paste is both versatile and easy to prepare.
Making red bean paste at home ensures better control over sweetness and texture. You can leave it chunky for a rustic feel or blend it into a smooth, creamy paste depending on how you plan to use it. Since adzuki beans have a naturally mild sweetness, they don’t require much sweetener, making this a great option for those who prefer less sugary desserts.
Helpful Tips for Perfect Red Bean Paste
Achieving the ideal texture and consistency in red bean paste requires proper preparation. Soaking and boiling the beans correctly will ensure a smooth and balanced paste without bitterness.
- Soak the beans overnight. This softens them, reducing cooking time and improving texture.
- Remove foam while boiling. The initial boil releases impurities, so skimming off the scum will result in a cleaner-tasting paste.
- Cook until very soft. The beans should be easily mashable between your fingers before adding the sweetener.
- Adjust the sweetness. Some may prefer a slightly sweeter paste, so taste and modify accordingly.
- Choose your texture. Leave the paste chunky for a more traditional feel, or blend it for a smoother consistency.
What to Eat with Red Bean Paste
This sweet bean paste is a versatile addition to many desserts and snacks. Whether spread on pastries or incorporated into baked goods, it enhances dishes with its unique flavor.
- Stuffed inside mochi or rice cakes
- Spread over pancakes or crepes
- Used as a filling for low-carb buns
- Mixed into yogurt or oatmeal
- Layered in parfaits or ice cream
Storage & Reheating
Homemade red bean paste can be stored for several days. Once cooled, transfer it to an airtight container and refrigerate for up to five days. If you need to store it longer, freezing is an excellent option—just portion it into small batches and freeze for up to a month. When ready to use, thaw in the refrigerator and warm it slightly for easier spreading.
Avoid leaving it at room temperature for extended periods, as it can spoil quickly due to its moisture content. Stir well before use, especially if separation occurs after refrigeration.
A Traditional Flavor with a Low-Carb Twist
Red bean paste is a simple yet flavorful addition to many Japanese-inspired desserts. By making it at home, you can adjust the sweetness and texture to your liking while keeping it free of unnecessary additives. Whether enjoyed on its own, used as a filling, or incorporated into baked goods, this homemade version brings the authentic taste of red bean paste with a low-carb approach.
Red Bean Paste
Ingredients
- 1.25 pounds adzuki beans
- 1 cup low carb powdered sweetener
- 1.5 teaspoons stevia powder
Instructions
- Add the beans to a large bowl and fill with water. Let them soak overnight so they absorb most of the water.
- Drain the water from the beans and transfer them to a large pot. Add enough water to cover the beans and place on high heat.
- Bring to a boil. Scum will float to the top—skim it off, then drain the beans. Refill the pot with fresh water, covering the beans again.
- Boil on medium-high heat for 40-60 minutes. Once the beans are soft enough to crush between your fingers, drain the water.
- Add the powdered sweetener and stevia to the pot with the beans. Stir continuously while cooking for 10 minutes. Use a spatula to mash the beans as they cook.
- For a chunky paste, leave it as is. For a smooth texture, blend the mixture in a food processor or use a hand mixer until creamy.