Rinse the soaked red beans with water again, then pour them into the rice cooker and add water until they are soft.
I use a rice cooker. I just pressed the cooking button and stewed for about an hour before I opened the lid.
When the red beans are ripe, press them into mud with a shovel. If you have a blender at home, you can also use them.
2. Now stir-fry the red bean stuffing and pour it into the non-stick pan. Pay attention to stir-fry with low fire for about 5 minutes.
Add the right amount of brown sugar according to your own taste. Stir-fry until the brown sugar and bean paste are completely blended together, and you can taste the sweetness. If it is not sweet enough, you can add sugar appropriately.
Stir-fry the water in the bean paste a little, add a little cooking oil and stir well, then add maltose. My red beans are about 1 kg, and about 100g maltose is added in them, so that the fried bean paste will not spread when it is cooled.
Finally, stir-fry until it is slightly wet, and then serve.