If you look at Asian snacks or desserts, you can definitely see a variety of foods using red beans(pat;? adzuki beans).
For example, red bean tteok(steamed rice cake), red bean muffin and bread, red bean hotteok(baked or fried), red bean paste steamed bun(??hoppang), red bean porridge(??), red bean donuts, red bean pretzel(???), red bean roll cake(????), etc. There are countless varieties .
In particular, it is not an exaggeration to say that I grew up eating more chewy red bean tteok, red bean mixed multi grain glutinous rice, red bean rice soup or porridge, red bean noodle than any of my friends, because everyone in my household likes any food with red beans.
It is true that there are too many Asian snacks and desserts made with red beans these days. So, it is rather difficult to choose one or two at supermarkets and bakeries.
Especially in Korea’s cold, snowy winter, the temptation of fish-shaped bungeoppang(???) filled with red bean paste is very hard to resist.
The joy of eating hot bungeoppang with your breath in sub-zero weather when your hands are freezing… you will never forget how delicious it is.
So, when I was a kid, on the way home from school, I would eat at least three of the bungeoppang sold in the truck in one sitting.
In particular, the reason why I like most of the snacks enjoyed by Asians is that unlike desserts eaten by Westerners, butter, oil, or cheese are not included in the ingredients.
Since it is a snack, it is sweet to some extent, so even though it contains sugar, it should be considered as almost one-tenth of that of Western cakes.
So, in terms of calories, I believe the fact that Asians tend to be significantly smaller on average than their western counterparts can be explained not only by genetic differences but also by their lifestyle and eating habits.
Also, red beans in particular are very nutritious and contain plenty of minerals, which makes them one of the very best plant-based food sources.
As I mentioned above, one of the key strengths of the red bean is its versatility. It is more than capable of taking on the role of main ingredient in a wide variety of desserts, savoury porridges and glutinous rice cakes – without the need for additives.
Simply put, washing, soaking, rinsing and boiling red beans means that the beginning and middle stages are all finished. ????
In other words, you buy dried red beans at a supermarket and put them in a bowl to soak in cold water, and let them sit overnight at room temperature to absorb the water so that they are soft and doubled in size.
In my YouTube videos below, you can see various recipes with red bean paste that I have made so far through.
As you can see, I made a variety of delicious desserts and meals, from very light and healthy spaghetti using red bean sauce, to a pretty French madeleine and muffins made by mixing coconut and red bean paste, and chewy pancakes made by mixing red bean paste and glutinous rice flour, also, super delicious Hotteok(??), one of favorite street foods in Korea.
Of course, you can find items filled with delicious red bean paste that can be purchased at most Asian bakeries or supermarkets in Malaysia. Below is some of the delicious sweet and savory baked or steamed yumminess that contain red beans paste, which I often buy and enjoy whenever I go out.
If you go to an Asian baking store that sells ingredients related to Asian baking items below, you can find a variety of pre-made fruit jams, custards, jellies, chocolate fillings, and cheese fillings. Anyone can easily and quickly bake anything with pre-made fillings. So, for some people, it would be nice to save time by buying red bean paste instead of buying dried red beans and soaking them overnight, then boiling and mashing them.
As for the red bean paste, the red bean paste is made and sold in the refrigerated corner like the other sweet filling ones above. The price is also very affordable, and 500 grams of red bean paste costs only about 1 US dollar (RM4.5). However, as you can see with the naked eye, the texture of the store-bought red bean paste is very mushy, silky and somewhat very spready.
On the contrary, when I make my own red bean paste, I roughly mash the boiled red bean, add a little brown sugar or honey, and add a little chickpea flour instead of potato starch or flour to harden it. So, in my red bean paste, thick red bean pieces and skins are scattered, and the color is not dark red, but rather white and light red. This is because I really like the rough texture of red bean grains even in the paste state that I feel on the tip of my tongue when I chew, and for the same reason, I have never used red bean paste from a baking store.
I always get pleasure and satisfaction in the process of buying dried red beans, washing them, soaking them overnight, and mashing them with a little sugar. The sugar content can also be adjusted, so the red bean paste I make at home is not as sweet as the ones sold at the mart, and it is so delicious and light that it can’t be compared to the red bean paste in the store. Even if I do not use the coarsely mashed red bean paste just for baking, it becomes my healthy snack food anytime.
My suggestion is that if you like red beans like me, just boil 1 kilo of the beans and make the delicious mashed paste for baking or mix some boiled beans to make a healthy vegetable salad. Then, put the rest in a ziplock bag, freeze it in the freezer, and thaw it when you need it next time. So, instead of thinking that it is cumbersome to boil and mashed it yourself, it will be super easy and convenient when making snacks with delicious red bean paste. Happy eating! ????
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