This sweet bean paste is typically used in Japanese confectionery, in Hawaii we have adapted it into all sorts of sweets including mochi, shave ice and Ice cream. I used the following recipe to make sweet adzuki bean buns.
Ingredients
1 cup, Azuki beans
Water
1 cup sugar
Pinch of salt
Directions
Soak the beans in water over night. Rinse beans, Use a big saucepan/pot because the amount of azuki beans will double after cooking. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high. When boiling, turn off the heat and cover with lid. Let it stand for 5 minutes. Drain water, Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium low and keep it simmering. Once in a while push the azuki beans under the water with slotted spoon. Water will evaporate so you need to keep adding water to cover just above the beans. If you put too much water, the beans will move and break. If you need to leave the kitchen, make sure to turn off the heat. You will be cooking for 1+ hour. Pick one azuki bean and squeeze it with your fingers. If it is smushed easily, it’s done. Add sugar in 3 separate times and mix well. Turn up the heat to high and stir constantly. Even after boiling, keep the heat on high. When the consistency is thick, turn off heat. When the beans are cooled down, it will be a little harder (more solid). Add salt right before you finish mixing. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after cool down. If you aren't planning to use it all at once, you can divide it store it into ziplocs and freeze up to a month.
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