Adzuki beans are a type of bean often used in sweet dishes. They have excellent health benefits and can be prepared in many ways. Adzuki bean paste is a filling and also a sweet treat, with a simple preparation and easy-to-find ingredients. Adzuki bean paste can be used in many foods and can be stored in the refrigerator.

Drain the soaked adzuki beans and blend them into a paste using a food processor. Put the paste into a bread machine and select the jam setting. The entire process takes about 1 hour and 20 minutes, during which you should stir occasionally with a spatula to assist in cooking, as rock sugar does not produce water, so you can add it in batches after a while. Use granulated rock sugar, not crystalline rock sugar. Cook until slightly dry, then add vegetable oil in batches until you reach the desired dryness. Rinse the adzuki beans and soak them in water slightly above the bean level, then refrigerate overnight. If you’re making it during the day, refrigerating for 4 to 6 hours is also fine.

Boil the adzuki beans with the soaking water, then transfer them to a slow cooker for about 90 minutes. Remove the beans, put them into a blender and blend into a paste. Pour the paste into a small pot, add more water than the surface, and cook until almost all the water is gone. Add more water than the surface and repeat this process 3-4 times until the paste is soft and no extra water remains. Pour the paste into a mixing bowl, add a small amount of vegetable butter, fine sugar, and strawberry jam to taste. Use an electric mixer on 2 to 3 speeds to beat until it reaches a bean paste consistency, then switch to 5 to 6 speeds for high-speed beating for 30 seconds. Mix the paste thoroughly with a spatula, pour it into an airtight container, cool it, and then refrigerate. It can be used as filling for sweet dumplings, glutinous rice cakes, and pastries.

Soak adzuki beans for 5-7 hours, then add a large piece of ice sugar. Cook in a rice pot until the beans are completely cooked and there is no water left. Use a large spoon to scoop out the bean paste and press it into sand, let it dry, and store it in the refrigerator.