by Michael Baumgärtner

Red Bean-Sauce

Photograph of red bean-paste

The production of Red Bean-Sauce is a time-consuming thing to do since the beans get mellow slowly. You may use the sauce as stuffing for Mochi or dilute it with water that it suits to ice cream.

Red Bean-Sauce


  • 250 g red beans
  • 300 g sugar
  • ½ teaspoon salt


Cook the beans for two hours in plenty of water. Replace the evaporated water again and again. Add sugar and salt only if the beans are mellow. Cook for another 10 minutes with low heat. Stir from time to time. Pour off beans and puree them. Pass eventually through a sieve.

Mochi is steamed, strained Japanese sweet rice with many nutrients and is easy to digest. The Mochi are therefore roasted in a flat pan without fat.