1. You can heat the bean stuffing in a small pot for a while to evaporate some water, or you can add other ingredients that can absorb water, such as sesame powder, to reduce water.

2, the bean paste stuffing is a bit thin and not easy to wrap, you can put it in the refrigerator for soft freezing or freezing, and take it out when you use it, don't wait until it is completely melted and then wrapped.

3, you can spread the thin bean paste stuffing on a plate, put it in a microwave oven for about 2 minutes, and dry it according to the amount, which is fast and effective. You can also heat it in an ordinary pot to evaporate excess water. It can also be dried in the sun or in a ventilated place to remove moisture.

Tips for making bean paste stuffing;

Before making bean stuffing, wash the adzuki beans and soak them in cold water or warm water overnight (the purpose of soaking them overnight is to make them fully expand, so they will be easy to boil when cooked the next day). Put the soaked adzuki beans into the pot and boil them with water (water must not pass through the beans). When the beans are cooked until soft and rotten, you can slowly collect the soup with a small fire (at this time, if you feel that there is too much soup, you can first hold some soup with a spoon, and if there is not much soup, you can use a torch to light the soup). When the soup is cooked, you can cease fire. Squeeze or mash beans with the back of a spoon and mash them into mud. At this time, the bean paste is a little dry. You can add appropriate amount of white sugar according to your personal taste, and fully mix the white sugar with the bean paste. Pay attention to fully mashing and stirring evenly.