Adzuki Red Bean Paste 豆沙/红豆馅

Since there aren't many people in the family, we've got a good bit of leftover from the adzuki bean soup/porridge.

I scooped out most of the beans with a slotted spoon, and kept them in the freezer to make muffins with.

The remaining (still with some beans in it) came down to about a small bowl which has thickened in the fridge. I think I've had enough of adzuki bean porridge in the last week so I'm not going to just eat it again. But, waste not want not, so I have to do something about it - or with it.

So I thought I'd make some pie filling with it, which can be kept chilled or frozen for future use.

Here's how:
  1. Pour the leftover adzuki bean porridge which weighs about 400ml, into a small saucepan and mix in 2 teaspoons of corn flour and 1 teaspoon of rice bran oil.
  2. Cook it on very low heat, stirring constantly, until it thickens into a paste.
  3. Add in a little sugar to desired taste at this point. I don't like it too sweet so I've kept it as is, because some sugar had been added when cooking the adzuki bean porridge; and now that more liquid has been reduced, it's actually got sweeter.
  4. Remove from heat and leave to cool.
  5. Use it as filling for pie/tart or puff pastry immediately, or chill/freeze in an airtight container for future use.
When it comes to making this bean paste filling, traditionally it would mashed to a very fine texture through grinding/blending and straining process, before reducing it to paste. I personally like a bit of a bite to it AND I'm also lazy, so I've left it quite rustic.


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