Red Bean filling typically found in Butsi or Sesame Seed Balls, Hopia, Mooncakes and Diced Hopia.
It is actually Azuki bean (or Adzuki), grown in East Asia and available in most Asian markets. It's the size of a mung bean (mongo bean) but has a deep red color.
The red bean filling is quite tedious to prepare from scratch, so if you can find the canned paste, you save a lot of time from soaking and boiling to soften the beans.
Nevertheless, we will make it here from scratch.
You can also make a batch of the filling and freeze part of it for later use.
YOUR SHOPPING LIST:
IN THE PANTRY:
SOAKING TIME : 4 -8 hours
COOKING TIME : 60 - 80 minutes
1 Wash the beans and soak in enough water for 4 hours, drain.
2 Start with 2 cups water per cup of soaked bean, boil the water/bean mixture, then simmer until soft, about an hour for stove top cooking or 10-15 minutes on pressure cooker.
3 Add enough water during simmering making sure the mix does not dry out and burn.
4 Drain any excess liquid and mash the beans using a fork or use a food processor if available.
5 On a separate pan, measure a cup of sugar for every 2 cups of mashed beans, and add 2 tablespoons butter and a pinch of salt.
6 Cook on low heat right until the sugar are dissolved. Cool before using as filling.