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Red bean paste assistance

2430 Views 10 Replies 6 Participants Last post by  mrbugsy
Heyt guys and gals, I have about 1 whole case of korean red bean paste, and I have no idea what to do with it. Can anyone help? PLEEEEZE?
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If korean red bean paste is the same of japanese or chinese red bean paste, it shouldn't be just miso, but sweet adzuki (red soy bean) paste. It's used in China and Japan to fill small pastries or sweet raviolis, as mike said, but also for sweet soups and jellies.

OK...Koshi-an, japanese red bean paste.
I'll dig up some recipes for you :)


Ingredients: for the pancakes:
-3 large eggs
-5 1/4 oz sugar
-1/2 tsp baking soda
-about 1 2/3 oz water
7 oz flour

14 oz red bean paste

vegetable oil

Beat eggs in a bowl, add sugar, mix well and beat again with a wisk to the ribbon stage.
Mix baking soda with 1 tsp water, add to the mixture.
Add half of the measured water and mix well.
Stir in the sifted flour, then add the remaining water and mix well the batter.
Heat a lightly oiled griddle, puor 1 ladle of batter on, making a round shape, and cook until top is bubbling and bottom is golden, then turn it over and cook until dry.
Cool pancakes down. Spread 7/8 oz red bean paste on a pancake, cover with another and press lightly to secure.

This is the basic recipe for homemade koshi-an. very easy, and delicious! It reminds me of chestnut jam :lips:

-7 oz red adzuki beans, soaked in cold water overnight
-1 1/4 cup sugar

Put adzuki beans in a pot with 1 liter water, bring to the boil and cook, stirring, until they're tender (about 1 hour).
Drain beans, keep their water, push them thru a sieve, mix the bean paste with the water, add sugar and cook again over a low heat, stirring continuously, until the paste is thick. Cool it down and serve.

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