Step 1

Soak adzuki beans in water overnight. Drain then rinse well.

Step 2

Put the beans into a small pot. Pour in water. Bring it to a boil then leave to simmer for 60-90 mins until they become soft and easy to crush (check the water level halfway through. Top up if necessary to avoid burning).

Step 3

You may use a stove-top pressure cooker or an instant pot to speed up the process. Cook for 25 mins. Then leave to cool naturally.

Step 4

Drain the cooked beans then put into a blender or food processor. Add white sugar, dark brown sugar and butter. Blend on high speed into a fine paste. You may need to add a little water to make blending easier. However, only add as little as necessary.

Step 5

Transfer the puree into a pan. Cook over medium-high heat while stirring and flipping constantly to avoid burning. Once the paste becomes dark and holds in shape, transfer out to cool (See note 3 for the consistency).

Step 6

Remove the remaining water from the cooking pot. Add white sugar, dark brown sugar and butter to the beans. Use the flat bottom of a jar (or a potato masher if available) to crush the beans.

Step 7

Turn the heat back on. Heat up the paste to reduce its moisture until it reaches the desired consistency (see note 3). Stir constantly during this process to avoid burning.

Step 8

Red bean paste can be kept in the fridge for up to 3 days or in the freezer for two months. Defrost in the fridge before using.