What is Aduki Beans?
The aduki bean (vigna angularis) is a tiny reddish-brown bean (approx 5mm) with a cream coloured seam.
It is native to East Asia and the Himalyan and is commonly eaten in most Asian countries such as Japan and China. The name comes from the Japanese language, although it’s pronunciation sounds like “azuki”.
Aduki beans are often recommended to those who have sensitive bellies that cannot tolerate other beans. As they are well-know for their high digestibility factor.
They are a good source of magnesium, potassium, iron, zinc copper, manganese, and vitamin B3.
It is a unique flavour which is hard to describe. If I had to describe it then I would say it has a sweet nutty flavour.
Preparation & Storage
Aduki beans should be stored in an airtight container in a dark cool place. Once cooked it can be stored in the refrigerator for about 2-3days.
Majority of all dried beans require soaking before cooking them or else you end up with flatulence, indigestion and less nutrients absorbed by your body.
Aduki beans are one of the few beans that you do not need to pre-soak in water before cooking. But I generally will pre-soak my beans for at least one hour as it means it will take less time to cook.
Cooking with Aduki Beans
In Asian cooking Aduki beans are usually used to make desserts such as Chinese sweet red bean soup.
You will find that aduki bean is often boiled with sugar and this is known as red bean paste. Red bean paste is used in many Chinese desserts such as tangyuan, pao and mooncake. It’s also used in Japanese desserts as a filling for doriyaki and mochi. In Singapore and Malaysia it is one of the ingredients to make Ais kacang (also know as ABC)
You can substitute them for red beans or kidney beans
Different forms of Aduki Beans
Recipes with Aduki Beans