Learn how to make smooth and shiny sweet red bean paste (dou sha) or known as Anko in Japan that you can use as filling for many Asian pastries, Chinese mooncakes, bread, baked buns, steamed buns, or just eat by spoonfuls if you wish. Instant pot-friendly. Vegan and gluten-free.

What is sweet red bean paste?
Sweet red bean paste, also known as “anko” in Japan, “hongdou sha” in China, is a cherished and versatile ingredient that has been a staple in Asian cuisine for centuries. This delectable paste is made from red beans, typically adzuki beans, and sugar, resulting in a rich, sweet, and slightly nutty flavor. Sweet red bean paste has a long and storied history in Asian cuisine, dating back over a thousand years. Its origins can be traced to ancient China, where it was first used as a sweetener. Over time, it spread to other parts of Asia, including Japan and Korea, where it was adapted and incorporated into local culinary traditions.
How to use sweet red bean paste
In Chinese cuisine, sweet red bean paste is a key ingredient in many classic dishes, such as tangyuan (sweet rice balls) and dou sha bao (red bean paste steamed buns). It is also used as a filling for traditional mooncakes, a popular treat during the Mid-Autumn Festival.
In Japan, anko is used in a wide array of traditional sweets, such as dorayaki (pancake sandwiches), taiyaki (fish-shaped pastries), and anmitsu (a dessert with agar jelly cubes and fruit). Anko comes in two main varieties: tsubuan, which contains whole beans, and koshian, which is a smoother paste.
INGREDIENTS FOR SWEET RED BEAN PASTE
1. SMALL RED BEANS (AZUKI BEANS)
Small red beans or azuki beans are available at Asian grocery store in dried form.

2. SUGAR
Regular white sugar is used in this recipe. The level of sweetness can be adjusted to your liking.
3. COOKING OIL
The cooking oil is added to create that shine and smoothness to the paste to make it suitable to roll into balls which you can use for filling later
4. SALT
Adding a small pinch of salt really elevates the final taste of the sweet red bean paste. We love it!
Instant Pot Sweet Red Bean Paste (Hong Dou Sha)
Ingredients
- 200 gr red beans / azuki beans (not kidney beans)
- 3 cups Water for cooking the beans
- 85 gr sugar more or less to your preference
- ¼ tsp salt
If making red bean paste for mooncakes or other pastries:
- 120 gr cooking oil see notes
Instructions
Stove-top method:
- Soak the bean for at least 8 hours. I soaked mine overnight and then discard the water
- Prepare a big pot and add water, about 2-inches above the beans. Boil the beans until they are soft or cracked open in most cases, about 1 to 1 1/2 hours. You may need to top off with some water along the way. Proceed to "Blending the paste"
Instant Pot method:
- Place the beans in the insert of the instant pot. Add water about 1 inch above the beans. Cover the lid. Turn the steam release handle to seal. Press pressure cooker and set timer to 45 minutes if you did not soak the beans. If you soak the beans, set the timer to 20 minutes
- When the timer is up, wait for 10 minutes and then release pressure. Discard the water. The beans can be easily mashed with your fingers when you squeeze it. Proceed to "Blending the paste"
Blending the paste:
- Drain off the water and pour the beans into a food processor or a blender or use an immersion blender. It may be hard to blend it with a blender without enough liquid, so you can add a bit to get it going if necessary. Try not to add too much because the more you add, the longer you have to cook off the water later
- Alternatively, if you don't have a blender or a food processor, you can also mash the cooked beans through a strainer to make them smooth and paste-like consistency. It's a lot of work, but it's doable. You can also use a potato masher, which will make the job a bit easier for you
Cooking the paste:
- Spread the paste on a non-stick skillet with a rubber spatula or wooden spatula and add the sugar, and salt. The paste will seem a bit "runny" at first when the sugar melts, but continue to cook it on medium-high heat until the color darkens and the paste is thickened again and most of the water has cooked off and the paste can hold its shape but still moist and spreadable. This is perfect consistency if you are going to use the paste as filling in bread, steamed buns, or other dessert, etc
- If you plan to make the red bean paste for mooncakes, you want to add oil. Add the oil and continue to stir over medium-low heat using a spatula until the oil are absorbed by the beans, leave the side of the pot and shiny and smooth. The consistency for this paste should be firmer and can hold its shape. It can take about 40-45 minutes of total cooking time
- Let it cool off before filling if you are using it
Storing:
- You can portion them out into 2-3 servings in a glass jar and store in the fridge for up to 2 weeks. You may also freeze them and they can keep for 3 months. Just thaw in the refrigerator when ready to use them. No recooking required
Notes
Recommended products:
Nutrition

HOW TO MAKE SWEET RED BEAN PASTE FROM SCRATCH
1. SOAK THE BEANS FOR AT LEAST 6-8 HOURS
2. COOK THE BEANS
If cooking on the stove: Boil the beans for 45 minutes or until the beans can be easily mashed
If cooking with pressure cooker: If the beans are soaked, pressure cook the beans on high pressure with some water for 20 minutes. If the beans are not soaked, pressure cook on high pressure for 45 minutes.


3. BLEND
Drain off the water and pour the beans into a food processor or use an immersion blender. It may be hard to blend it with a blender without enough liquid, so I suggest using a food processor if possible. If it’s really hard to blend, you can press the cooked beans through a strainer to make them smooth
4. COOK AGAIN
Spread the paste on a non-stick skillet with a rubber spatula or wooden spatula and add the sugar, and salt. The paste will seem a bit “runny” at first when the sugar melts, but continue to cook it on medium-high heat until the color darkens and the paste is thickened again and most of the water has cooked off and the paste can hold its shape. The paste will be smooth and shiny and leave the side of the pot. This is perfect consistency if you are going to use the paste as filling in pastries, steamed buns, etc

5. If you plan to make the red bean paste for mooncakes, you want to add oil. Add the oil and continue to stir over medium-low heat using a spatula until the oil are absorbed by the beans, leave the side of the pot and shiny and smooth

6. LET IT COOL DOWN
Let the sweet red bean paste cool down completely before storing. They can be kept in the refrigerator for up to 2 weeks. You can freeze them for longer storage.

FREQUENTLY ASKED QUESTIONS FOR MAKING DOU SHA
1. Dou sha came out so runny
It is important to drain off water after cooking the red beans and cook off the water. Too much moisture will make it soft and not suitable as filling for bread, steamed buns and pastry as this will affect the overall result
2. Does it have to be smooth or chunky?
It can be both. It really depends on your preference. If you like a chunkier texture (you can still see some beans), then don’t process it in a food processor and just manually mash it
3. Can I pressure cook red beans?
You certainly can. In fact, I love to pressure cook beans because I don’t have to presoak the beans. See recipe for more detailed instructions

DID YOU MAKE THIS HOMEMADE SWEET RED BEAN PASTE RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
29 comments
Hey Marvellina,
I was wondering if I can subtitute the red beans with black beans? or it would be too weird?
Thank you!
Hi Stefie, nope it won’t be weird. I’ve done it before and in fact, I’ve bought sweet red bean paste before too and it’s just as tasty!
Hi there! Looks like salt is in the ingredients list but I can’t find it in the instruction steps – do I add it around the same time as the cornstarch? Thank you!
Hi there, sorry for leaving that out. You add the salt in together with the sugar and oil. I have updated the recipe accordingly 🙂 Thank you for bringing this up!
Used dates instead of sugar for the filling, left out the corn starch, and used cashews instead of coconut oil. Your whole wheat bun recipe was great (needed to cook a little longer than 5 minutes). Thanks so much for the recipe!
Hi Patty, what a great substitution. Thank you so much for your feedback!!
Hi, I love to try making red bun steam bun. Is it ok to not put the oil and the corn starch for the paste? Will it impact the taste? I dont mind the if the paste is not shinny as long as its tasty 😃
Hi Joyce, it should still taste fine without the oil and corn starch. The corn starch is more as a “binder”. Hope this helps!
Will using olive oil make the red bean paste taste weird? or instead of cooking oil, can we use heated margarine? Lastly, what happens if I half the oil and substitute with just water?
Thanks in advance
Hi Amanda, if you can, don’t use the extra virgin olive oil, they may have strong aroma and depending on your preference, some people don’t like it. You can definitely use neutral-tasting one like grapeseeds, canola, vegetable oil. Yes, you can use melted margarine too. If you half the oil and substitute with water, your paste will turn out more “runny” and it won’t have a nice “shine” to it
Hello fellow Minnesotan! I was wondering if I could possible use canned azuki beans and proceed with the rest of the recipe?
Hi Jessica (fellow MNers) 🙂 I don’t see why you can’t. Just make sure you drain off the liquid and then proceed with cooking it with sugar, oil, and the rest of the ingredients. I hope this helps!
Hi Marvelina,
I am a Polish girl living in the UK who loves mochi – I was making anko paste yesterday and it was too runny (I got sloppy when cooking it due to kid number 3 distractions) – your recipe gave me the encouragement not to give up on my pot of mushy beans and I did manage to make it thicken in the sugar adding step. Thanks to you I could bring a plate of mochi to my sensei as promised, thanks!
Hi Iga,
was it my recipe that makes the beans runny ?
Hi , thanks for the recipe , my children love to eat tau sau pau , definitely I will try it, thanks
Hi Lilian, hope they like the tau sha 🙂 Thanks for stopping by
Hello , I was wondering do you know what additional processing steps to make the red bean really dark? I have made red bean pau multiple times and though my red bean is dark , it is not as dark nor is the taste the same as the tau sar pao I grew up with which makes me think there is one more ingredient to be added. Any ideas?
Hi Lisuan, I’m not sure where you are from, but I also grew up with a tau sar that is really dark. I saw some people caramelize the sugar first before adding the cooked red beans and continue cooking the red bean paste until it turns really dark. I haven’t tried this myself though. Another thought it could be that it’s a black bean paste ?
thanks for this, I am making mochi, with red bean paste and i was disappointed that it was a bit runny. this helped a lot.
Hi Tiffany, I’m glad the red bean paste worked out for you 🙂 It’s my favorite too 🙂 and I love mochi
never used this lovely picture