Sweet Red Beans for Patbingsu
A homemade sweet red bean topping for patbingsu, Korea's summer shaved-ice dessert. Less sugary than canned beans, with tender whole beans that keep their bite.
Ingredients
Ingredients
- Red beans (adzuki)300g
- Sugar240g
- Wateras needed
Directions
- 1
Soak the red beans in water a day ahead until fully plumped.
- 2
Add just enough water to cover the soaked beans and bring to a boil.
- 3
Once it comes to a rolling boil, turn off the heat.
- 4
Drain off the cooking water. This step is essential — the saponins in red beans can upset your stomach.
- 5
Rinse the beans once in cold water.
- 6
Return the beans to the pot, add water until it reaches the back of your hand resting on top (as when cooking rice), cover, and simmer. Watch out — it can boil over.
- 7
When it boils, add the sugar and reduce, uncovered, stirring constantly.
- 8
The beans are done when they mash easily under your fingers.
- 9
If you prefer a smoother texture, mash to taste with a masher.
- 10
It's ready when it reaches the consistency of thin red bean porridge. It thickens as it cools, so keep it looser than it looks.
- 11
In summer, cool it in cold water and transfer to a container so it won't spoil.
- 12
Your sweet red beans for patbingsu are ready.
Tips
Add 1/3 tablespoon of salt with the sugar to make the sweetness pop. It thickens as it cools, so stop reducing while it still looks a touch loose, and adjust sweetness to taste. You can swap some sugar for oligosaccharide syrup or honey.