Red Bean Paste

Homemade red bean (adzuki bean) paste for traditional Chinese or Asian pastries.

  • one 14 oz package of dried red beans
  • 1 cup sugar (more or less to taste)
  • Rinse beans, then soak overnight covered in water.
  • Drain beans and discard soaking water. Cover beans with fresh water and stir in the sugar.
  • Simmer over low heat (or cook on low in slow cooker) for 3-4 hours, or until beans are soft and the mixture is thick.
  • (optional) Let mixture cool, then transfer to a blender or food processor to puree. Add more sugar if needed, to taste.
  • If the mixture is too runny, return to low heat in a saucepan and cook until the moisture cooks off and the mixture thickens to the desired consistency.
  • Store in jars or containers in the refrigerator, or freeze.
Ways to serve red bean paste
  • Mixed with cold milk in a bowl to make a kind of sweet breakfast food
  • As filling for mochi
  • As filling for pastry or moon cake
  • As filling for mochi cake
  • Mix with whipped cream or dessert topping for a kind of bean pudding dessert


Energetic Oatmeal Raisin Cookies

The addition of sunflower seeds, nuts and raisins give the illusion of cookies that are actually somewhat healthy which we know deep down on our hearts isn't really true.

  • 2 sticks (1 cup or 8 oz) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup oat flour (made by processing rolled oats in the food processor until flour-like)
  • 3 cups rolled oats
  • 1 cup raisins or dried cranberries
  • 1/2 cup toasted sunflower seeds (I used toasted salted sunflower seeds, they taste better)
  • 1/2 cup chopped nuts like walnuts, pecans, or almonds (whatever you like)
  • 1/2 cup chocolate chips, optional but highly recommended
  • Preheat oven to 350°F
  • In a large bowl cream the butter, sugars, salt, and vanilla extract together. Add the eggs, cinnamon, and baking soda and mix well.
  • Add the flours and mix until combined. Add the oats and mix, then stir in the raisins, nuts, sunflower seeds and chocolate chips, if using.
  • Scoop the batter into tablespoon size pieces onto a cookie sheet lined with parchment paper. Bake for about 10-12 minutes, until edges look golden brown. Cool for 1 minute on the cookie sheet, then transfer to cooling rack.
  • Store in airtight container.


Gluten Free Chocolate Chip Cookies

Made for my coffee drinking, donut-eating mom friends.

  • 3/4 cup almond flour (almonds ground up really finely)
  • 1/4 cup sweet or glutinous rice flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter or coconut oil, melted
  • 1/2 cup honey (can also use maple syrup)
  • 1 tsp vanilla extract
  • 6 oz chocolate chips or chopped up chocolate (gluten free if you're really strict about it)
  • Preheat oven to 350°F; line cookie sheet with parchment.
  • Mix all the dry ingredients together. Add melted butter or coconut oil, honey (or syrup) and vanilla extract. Mix together thoroughly. Stir in chocolate chips.
  • Refrigerate dough for at least 10 minutes to give the flours time to absorb the moisture in the dough. Scoop cold dough onto prepared pan and bake for about 11 minutes. When golden brown and done, let cookies cool on the baking sheet before removing with a spatula. Cookies will be soft but will firm up when cooled.