Chinese Sweet Red Bean Paste (Hong Dou Sha)

Rinse the beans and soak them in cold water for 8–12 hours. After soaking, drain the water and rinse the beans thoroughly.

Transfer the beans to a pot, cover with fresh water, and bring to a boil. Once boiling, reduce the heat and simmer for about 1–1.5 hours until the beans are very tender and easily mashable.

Drain any excess water, leaving a small amount of liquid. Blend the beans until smooth and uniform. If desired, you can press the paste through a fine-mesh sieve for an ultra-silky texture.

Transfer the bean puree to a skillet or saucepan. Add the sugar, salt, and oil.

Cook the mixture over low heat, stirring constantly, for about 20–30 minutes. The paste should thicken and hold its shape without spreading.