300g

Sugar

120g

Maltose

150g

Peanut oil

1 cup of about 200g

Salt

Half a teaspoon

Corn starch

40g

Chenpei

2 pieces

Methods

1. Wash red beans and put enough water to soak overnight.

2, and then the soaked red beans cleaned once, poured into the rice cooker, put the same amount of water with the rice, add two pieces of pericarp, half a teaspoon of salt, according to the cooking file, cook and simmer for a while on it.

3, the peel take up, with a blender in turn to the red beans and corn starch stirred well stirred, if you can not stir can be appropriate to add some water.

4, put the oil in the pan, heating to fifty percent of the heat along the sides of the pan slowly pour into the red bean puree.

5, with medium-low heat while cooking and stirring, until the oil and red bean paste dissolved in sugar and maltose, continue to cook and stir.

6, cook until the red bean puree can be piled into a ball, and then cook for a few more minutes to remove from the heat.

7, to cool before use.