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    You are in: Home / Community Forums / Asian Cooking / Sweet red bean paste - how long does it last?
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    Sweet red bean paste - how long does it last?

    Heather Sullivan
    Fri Jan 21, 2005 1:09 pm
    Food.com Groupie
    I made some (slightly not right - didn't strain out the "skins" of the beans) sweet red bean paste and I was just wondering how long the stuff lasts. It was made with red beans (azuki), sugar and vegetable shortening (from here) and being kept in the fridge in a covered tupperware type plastic container. Does it freeze well? It made rather a lot of paste!
    mianbao
    Fri Jan 21, 2005 5:38 pm
    Food.com Groupie
    Heather, I can't tell you offhand how long it will last in the fridge - my guess is a week at the longest, but yes, it freezes fine.

    Chinese style bean paste usually contains a little lard, and sometimes things like sesame seeds, orange peel and/or walnuts, when used as filling. Japanese style doesn't usually have any fat mixed in, and sometimes has the skins on the beans.

    If you're not happy with the texture of your bean paste, another thing you can do is puree it in a blender. I think this is cheating, but have found it works. icon_wink.gif

    I once made a batch of bean paste that wasn't very good (not the right kind of beans, my husband said), and froze it, and later used in in making bread, without extra sugar. I found a recipe for pinto bean bread, and it worked very well.

    Have you had shiruko, which is a sort of sweet soup made with bean paste and mochi?

    Dorayaki, which is like small pancakes sandwiched with bean paste, is a nice and easy snack.
    mianbao
    Fri Jan 21, 2005 9:27 pm
    Food.com Groupie
    According to this site, http://www.centralbean.com/index.html

    cooked beans should keep in the refrigerator at least 4 days, and can be frozen successfully 2 to 3 months.

    Although there is a fair amount of sugar in bean paste, I can't find anything specific about how long it lasts.
    Aariq Skought
    Sun Jan 30, 2005 2:39 pm
    Regular "Line Cook" Poster
    Mine got moldy within the week when kept in the refrigerator. I thought there would be enough sugar taht it would act like a preservative, like in jam or something. guess not.
    mianbao
    Sun Jan 30, 2005 6:08 pm
    Food.com Groupie
    Aariq Skought wrote:
    Mine got moldy within the week when kept in the refrigerator. I thought there would be enough sugar taht it would act like a preservative, like in jam or something. guess not.


    Ugh! Too bad. Evidently there is not enough sugar in it, then. I guess we need to freeze it if we want to keep it longer than about 4 days.

    Thank you for the information.
    Heather Sullivan
    Sun Jan 30, 2005 10:32 pm
    Food.com Groupie
    Okay I must be weird... when I posted this, my red bean paste was well over 4 days old, more like a week old and I had used it only the day before to make a red bean bun. It was perfectly fine.
    I just checked my huge container of red bean paste and... it's still fine. no mold. no drying out. Maybe the recipe I used is high enough in sugar or maybe my container isn't totally airtight so it's letting some moisture out so it's not damp enough for mold?
    I just found canned sweet red beans. It just says "prepared" on it and the picture around the outside shows whole beans - I guess that's like your recipe, mianbao?
    mianbao
    Mon Jan 31, 2005 10:21 am
    Food.com Groupie
    Heather Sullivan wrote:
    Okay I must be weird... when I posted this, my red bean paste was well over 4 days old, more like a week old and I had used it only the day before to make a red bean bun. It was perfectly fine.
    I just checked my huge container of red bean paste and... it's still fine. no mold. no drying out. Maybe the recipe I used is high enough in sugar or maybe my container isn't totally airtight so it's letting some moisture out so it's not damp enough for mold?
    I just found canned sweet red beans. It just says "prepared" on it and the picture around the outside shows whole beans - I guess that's like your recipe, mianbao?


    Hi, there
    It sounds like you were lucky. I think I said about a week at first, the posted the info for cooked beans. Maybe you did use more sugar, or cooked it down more?

    My recipe is for bean paste, so while some of the beans stay whole, some of them fall apart and hold it all together. I think what you have is called yude (boiled) azuki, which is not usually as thick - but then I can't see the can, so I'm just guessing. icon_wink.gif

    Thanks for being such an enthusiastic poster. icon_biggrin.gif
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