Ingredients:
Red beans 300g
Baking soda 1/2 teaspoon
Sugar 150g
Maltose 100g
Butter or oil 100g
Methods:
1. Wash the red beans, soak them for about 6 hours in water, then strain the water.
2. Put the red beans into a pot, add 4 cups of water and baking soda, and cook until cooked.
3. Beat the red beans (with water) in a blender and remove the water with a cloth bag.
4. Put the bean paste into a pan, add sugar and maltose, then add cream or salad oil and sauté until the sugar melts.
You can also sauté the cream with the sugar and maltose until it melts before you add the bean paste, so that the fried bean paste will be darker and brighter.
Step 3. I used a blender instead of a tablespoon to crush the beans and then sieve them.
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Bean Paste (From Sweets)
Bean Paste (From Bibi Mom)
Bean Paste
Materials :
Red Bean 300g
Sugar 180~240g
A pinch of salt
Methods :
Wash the red beans briefly and remove any insect bites. Put them in a pot with a lot of water, turn on medium heat, and cook until
it comes to a boil, then continue to cook for 5 to 6 minutes. Drain in a colander, refill the pot with water and cook in the same way 2 to 3 times.
Simmer the red beans in a large amount of water over low heat, removing any foam as it rises to the surface. When the beans rise to the surface
then add more water. Keep the beans submerged in the water and continue to simmer. It takes about 1 hour.
After the beans have cooled, put them in a blender, then strain through a colander to remove the skins.
Pour the rest of the bean paste into a gauze towel and squeeze out the water. Add 1/3 of the sugar to the pot, turn down the heat, and use a wooden ladle to stir from the bottom of the pot to simmer. Use the remaining sugar to simmer in the same way, using a little less sugar if you like a smooth bean paste, or more sugar if you like a sweeter one. Simmer until there are traces of bean paste on the bottom of the pot and the wooden
ladle is coated with bean paste, turn off the heat, add salt and mix well. Transfer to a square plate and let cool.
After making it:
I only used half of the sugar because I was testing the flavor while it was simmering.
I didn't peel the beans because I cooked them until they burned and turned into bean paste.
Information two
1. Cooking bean paste, do not add too much water, not over the red beans have a knuckle can, (I use the index finger)
2. Filtering bean paste when you can use two or three gauze, you can be very good to keep the bean paste inside, I just a gauze, so filtering out a small amount of flow out of the bean paste, the afternoon porridge to drink, haha.
3. Stir fry bean paste when the best use of lard, the flavor will be better, I do not have lard directly with vegetable oil, (vegetable oil to use no odor, corn oil can be.) Butter melting can also be.
4. Stir frying bean paste to open a small fire, stirring constantly, so as not to paste the pot, this is a patient work, to hold on to ha ha ha, can not be in a hurry to open a large fire, so that the water does not evaporate off the bean paste will be paste pot.
5. Do not use iron pots and aluminum pans when frying, iron pots will make the bean paste into black and will also make the bean paste have iron smell is very unpleasant, this is the voice of experience ah, haha. I have been taught that the home stainless steel pot can be, I use the enamel pot.
6. Because there is no preservative so use as soon as possible. Refrigerate for up to two days. If you can't use that much at one time, you can use a plastic bag to divide it up, freeze it, and thaw it at room temperature before eating.
Information 3
Red Bean Paste Filling (from Blue Rain)
From: Simple Oven Recipes - Medium Points
Ingredients:
Red Bean Paste 300g
Baking Powder 1/2 teaspoon
Caster Sugar 150g
Malt Sugar 100g
Cream or Salad Oil 100g
How to make:
1. Wash the red beans, soak them in water for about 6 hours, and then strain the water.
2. Put the red beans into a pot, add 4 cups of water and baking soda, and cook until cooked.
3. Beat the red beans (with water) in a blender and remove the water with a cloth bag.
4. Put the bean paste into a pan, add sugar and maltose, then add cream or salad oil and sauté until the sugar melts.
You can also sauté the cream with the sugar and maltose until it melts before you add the bean paste, so that the fried bean paste will be darker and brighter.
Step 3. I used a blender instead of a tablespoon to crush the beans and then sieve them.
---------------------------
Bean Paste (From Sweets)
Bean Paste (From Bibi Mom)
Bean Paste
Materials :
Red Bean 300g
Sugar 180~240g
A pinch of salt
Methods :
Wash the red beans briefly and remove any insect bites. Put them in a pot with a lot of water, turn on medium heat, and cook until
it comes to a boil, then continue to cook for 5 to 6 minutes. Drain in a colander, refill the pot with water and cook in the same way 2 to 3 times.
Simmer the red beans in a large amount of water over low heat, removing any foam as it rises to the surface. When the beans rise to the surface
then add more water. Keep the beans submerged in the water and continue to simmer. It takes about 1 hour.
After the beans have cooled, put them in a blender, then strain through a colander to remove the skins.
Pour the rest of the bean paste into a gauze towel and squeeze out the water. Add 1/3 of the sugar to the pot, turn down the heat, and use a wooden ladle to stir from the bottom of the pot to simmer. Use the remaining sugar to simmer in the same way, using a little less sugar if you like a smooth bean paste, or more sugar if you like a sweeter one. Simmer until there are traces of bean paste on the bottom of the pot and the wooden
ladle is coated with bean paste, turn off the heat, add salt and mix well. Transfer to a square plate and let cool.
After making it:
I only used half of the sugar because I was testing the flavor while it was simmering.
I didn't peel the beans because I cooked them until they burned and turned into bean paste.
How to make the glutinous rice filling
300g sugar, 150g cooked glutinous rice flour, 94g cream, 113g water
Mix the cooked glutinous rice flour, sugar, and cream together, then add the water, and knead into a smooth ball
The filling is made by mixing the cooked glutinous rice flour, sugar, and cream.