Step 1: Soak the red beans in water eight hours in advance until all the red bean particles have doubled in size. Clean the soaked red beans, pour them into the pressure cooker, add water, and cover the top layer of red beans by about one centimeter.

Step 2: Bring to a boil over high heat and then change to medium heat and continue cooking for about 6 minutes. Turn off the heat and wait for the pressure cooker to deflate naturally. Then pour in an appropriate amount of rock sugar according to personal taste and continue to heat over low heat.

Step 3: While heating, use a large spoon to press the red beans into a thick paste, and all the rock sugar will melt. It doesn't matter if some red beans are not crushed at this time. If you like the ones without particles, press them for a while. Until the red bean paste hangs on the bottom of the spoon and does not fall off easily, it means the viscosity and moisture are moderate.

Step 4: Pour the bean paste into a container, let it cool, seal it and put it in the refrigerator. When using, take it out and knead it into the shape you need. If you can't use it all at once, just store it in the micro-freezer of the refrigerator and it won't go bad for a month or two.