Unlock the Secret to Silky Sweet Red Bean Paste: A Fuss-Free Homemade Recipe
Unlock the Secret to Silky Sweet Red Bean Paste: A Fuss-Free Homemade Recipe Ever wondered how those perfectly smooth, subtly sweet red bean pastes in your favorite mochi or pastries are made? Tired of store-bought versions that are just too sugary? Hey everyone! Today, I’m diving into one of my absolute favorite ingredients for Asian desserts: sweet red bean paste, or as we call it in Korea, pat anggeum (팥앙금). If you’ve ever had a delicious red bean bun, a perfectly chewy mochi, or a refreshing bowl of patbingsu (shaved ice with red beans), then you know the magic I'm talking about. For years, I just bought it from the store, but honestly, it was never quite right—too sweet, too gritty, or just lacking that homemade touch. That's why I decided to master my own version, and I'm so excited to share my fuss-free, no-sieving recipe with you! Table of Contents The Allure of Pat Anggeum: More Than Just a Sweet Treat Why Homemade Red Bean Paste? T...