Homemade red bean paste from The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine (page 127) by Wendy Kiang-Spray

  • dried adzuki beans
    In China, the corresponding name (pinyin: xiaodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (hóngdòu) and chidou (chìdòu), both meaning "red bean", because almost all Chinese cultivars [of azuki/adzuki beans] are uniformly red. (Wikipedia)
  • sugar
  • Serves : 1 1/2 cups

  • EYB Comments

    Beans must be soaked in advance.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Beans must be soaked in advance.

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