Serious Eats: Talk

Buying/making red bean paste

So, I asked this a few weeks back on a recipe (http://www.seriouseats.com/2012/05/glutinous-rice-chinese.html), but I'm hoping some of you folks can help. How do you go about buying or making really good red bean paste?

I am in love with red bean desserts, and I'd like to try my hand at a few I can't find in nearby Asian bakeries (red bean turnovers with puff pastry are at the top of my list). I work close to Koreatown and regularly go through HMart, but what do you look for in buying red bean paste? Are there good brands? Seeing as I don't read Korean or Chinese, how can I tell if the paste is thick and chunky or really smooth?

Alternatively, is it easy to make red bean paste? I have a food processor...

Thanks in advance for any advice!

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