paste

Four pastes. Four moods. One spoon, endless stories. 

RED BEAN PASTE:

1¼ cups red beans (250g)

2⅓ cups water (550ml)

1/2 cup + 1 tbsp butter or oil (125g)

3/4 cup + 1 tbsp sugar (180g)

Steps:

1. Rinse red beans, then soak them in boiling water for 10 minutes.  

2. Drain. Add beans and water to a rice cooker (or pot) and cook until soft.  

 

3. Blend beans with butter or oil until smooth.  

4. Transfer to a non-stick pan and stir over medium-low heat.  

5. When thick, add sugar in two parts and stir until the paste no longer sticks to the pan.  

6. Cool completely, then store in an airtight container.

Storage

- Keep in the fridge for up to 1 week  

- Freeze for up to 1 month

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MUNG BEAN PASTE:

1.5 cups yellow split mung beans (300g)

3 tbsp cooking oil (45ml)

1/4 tsp salt (1.5g)

2/3 cup sugar (120g)

Steps:

1. Rinse beans until the water runs clear. Soak in hot water for 2–4 hours until soft and easy to break.

2. Drain and add beans to a pot. Cover with water (about two fingers above the beans). Bring to a boil, then simmer for 30–35 minutes until soft and creamy. Skim off foam as needed.

3. Drain well, pressing out extra moisture. Blend into a smooth paste.

4. Transfer to a non-stick pan. Add oil, salt, and sweetener. Stir over medium heat for 15–20 minutes until thick like cookie dough. Adjust sweetness if needed and stir constantly to prevent sticking.

5. Let cool completely. If the paste feels dry, stir in a little oil to make it creamier.

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TARO PASTE:

13 oz peeled taro, cut into wedges (375g)

1/2 cup coconut milk (100ml)

1/2 to 3/4 cup sugar (100-150g) 

A Pinch of salt  

Steps:

1. Steam taro wedges over medium-high heat until fork tender, about 30 minutes.  

2. Mash until smooth using a fork or food processor.  

3. Transfer mash to a pan. Add coconut milk and sugar. Cook over medium-low heat, stirring until smooth and blended. Taste and sweeten to your preference.  

4. Let cool to room temp. Store leftovers in a sealed container in the fridge for up to 1 week.

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BLACK SESAME PASTE:

1/2 cup black sesame seeds (100g)

1/3 cup + 1 tbsp sugar (80g)

7 tbsp unsalted butter (100g)

Steps:

1. Prepare black sesame seeds, wash and drain, and roast in a dry pan until the moisture is completely dried. Set aside.

2.Put the roasted black sesame seeds and sugar into a blender and grind into powder.

3. Heat butter until melted. Pour it into the ground powder and mix thoroughly. Chill in the freezer for about 30 mins. Put on gloves and roll it into small balls.

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