Wash red beans with water, rinse, and drain.

Place beans in a rice cooker, pour in fresh, clean water, and cook. If the beans have not been soaked, use more water. If the beans have been pre-soaked, use less water. Steamers can also be used to steam the red beans.

Place cooked (or steamed) red beans into a food processor. Pour clean water over the red beans at a ratio of 3:1. Stir into fine red bean paste with the “soy sauce” function. If you do not have a processor, you can use other tools to mash the beans. However there will be skin left which does not taste as good.

Pour the red bean paste into a non-stick pan. Add the oil and sugar gradually in equally divided portions to ensure an even mixture. Fry the bean paste over a low to medium heat. Higher heat could burn the red bean paste.

If your bean paste is not fried completely – the oil has not completely absorbed. The bean paste is an unformed, thin paste that sticks to the scraper.

If your bean paste is over-fried – the red bean paste will become dry and will not cling to the scraper. Fry slowly until sure there is no excess oil at the bottom of the pan. Remove from the immediately.

After the bean paste has cooled, it can be sealed and frozen. It can be stored for about 3 months. The next time you take it out, put it in the refrigerator and thaw slowly.