Chinese Red Bean Paste Recipe

Well, what I did with this Red Bean Paste with was to add a few new flavors to the old classic Chinese recipe. Red Bean Paste is my favorite type of cooking and I have done my best for this one. Don't blame me if you feel like thanking me in person for this!


CuisineMain Ingredient


 Dried tangerine peel piece1
 Red beans1 Cup (16 tbs) (Chinese)
 Sugar3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs)
 Lard6 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2018 Calories from Fat 828

% Daily Value*

Total Fat 92 g141.5%

Saturated Fat 35.6 g177.9%

Trans Fat 0 g

Cholesterol 85.5 mg

Sodium 22.3 mg0.9%

Total Carbohydrates 264 g88.1%

Dietary Fiber 28.6 g114.4%

Sugars 153.7 g

Protein 42 g83.1%

Vitamin A 0.5% Vitamin C 27.4%

Calcium 16.4% Iron 68.7%

*Based on a 2000 Calorie diet


1. Soak tangerine peel; then shred fine.
2. Place red beans, tangerine peel and water in a saucepan. Bring to a boil and simmer, covered, until soft (about 1 hour).
3. Transfer beans and their cooking water to a blender and blend at high speed. Then put in a cheesecloth square and squeeze out as much of the liquid as possible. Reserve the mash, discarding the liquid.
4. Bring sugar and remaining water to a boil. Then cook, stirring, over medium heat until the mixture spins a thin thread when a small amount is dropped from the tip of a spoon (3 to 4 minutes).
5. Stir in mash and lard. Cook, stirring constantly, until mixture is thick and pudding-like.