How to Make Vietnamese Red Bean Powder

Wash the Red Beans

Before processing, wash the red beans 2-3 times, remove any shriveled or damaged beans, then drain and let them dry before roasting.

Roast the Red Beans

This step is optional depending on the intended use.

See: Do you need to roast red beans for skin whitening?

Clean the pan and place it on the stove to dry. It's best to use a thick-bottomed pan to prevent burning (a cast iron pan is ideal).

Place the dried red beans into the pan and roast over medium heat. Once the beans begin to dry, lower the heat and stir continuously until you smell the aroma and the bean skins darken slightly. If there is too much smoke, the beans are likely burnt.

Pour the roasted beans into a basket and let them cool before grinding them in a blender.

Grind the Red Beans

Once the beans are fully cooled, divide them into small batches and place them in a blender. Use the appropriate setting to grind the roasted beans into powder. Ideally, use a dedicated grain grinder, but if not, a powerful blender will work. Grind until the powder is smooth and fine.

If you don't have a grinder, you can take the beans to a local mill, which usually charges around 20k VND per kilogram of beans.

The red bean powder should be stored in an airtight glass jar and kept in a cool, dry place to preserve it for a longer time.