Cooking honey and red beans is generally to soak red beans one night in advance, which is also the most stupid and very commercial insurance practice. Some people like the method of cooking red beans quickly, which is introduced in detail on the Internet. In fact, it is the refrigerator freezing method. Cooling before cooking can really make adzuki bean crisp and rotten quickly, but the temperature difference is great, and the skin of adzuki bean is easy to break. Small red beans can be soaked to the point where they can be broken with your fingers. Put water in the pot that is two fingers higher than that of adzuki bean, after boiling, let adzuki bean roll in the water for a while, then turn on the minimum fire until it smells the fragrance of adzuki bean, stir it twice with a spoon to heat the periphery and inside of adzuki bean evenly, and then cook it with slow fire for ten to twenty minutes.
Because we're going to make red bean glutinous rice yam cake, when we cook red beans, we'll steam the yam in the pot. In order to avoid too much water in the yam mud, in the case of steaming yam, you should turn over a bigger plate to avoid water vapor dripping. Until the red bean soup is getting muddy and sandy, a small amount of red bean skin has been broken, and the red beans are almost cooked. At this time, you must be careful. If you cook it carelessly, you can't make honey red beans with too many broken red bean skins. You can taste the taste you want and control the steaming time immediately.
Take out the cooked adzuki beans, immediately put them into the pot, sprinkle white sugar on them and slowly mix them evenly. Some people may say to drain the water, but in fact, after draining the water, the small red bean skin will dry and taste bad. When adzuki bean and sugar are mixed, some sweet juice will seep out of the pot, so there is no need to throw it away. So honey red beans will be ready, is it particularly simple? Take out the prepared glass bottle or bowl, add honey red beans, pour a spoonful of sweet juice, sprinkle some white sugar on the honey red beans, cover and freeze tightly.
Honey red beans put in the refrigerator can be put upside down. Because there is not much juice, turn the glass bottle upside down for a few days in a few days, so that each honey red bean can maintain the best taste. The red bean juice cooked in the pot is just used to cook barley. If you only cook red beans and barley yam cakes, red beans and barley can be cooked together instead of twice. Coix seed absorbs the juice of adzuki bean and looks similar to the color of adzuki bean after cooking.
After the steamed yam is cooled, put it into a plastic bag, exhaust the gas in the bag, tie it tightly and grind it into mud with a rolling pin. I think the yam paste made in that way is cleaner than mashing it directly on the plate with a rolling pin. Put the yam paste into a large plate, add appropriate amount of honey, red beans and coix seed, and stir evenly with a spatula, being careful not to add juice. After mixing, comb the development strip, divide it into five pieces of similar size, and put them in the coconut shreds for border defense (one piece is about 50 grams, which is similar to the size of a grinding tool). You can also make one from 30 grams, which is more convenient to eat.
Roll the yam cake on coconut silk, make it into an oval shape, put it in a grinding tool, clamp it, turn it over and take it out of the mold, which is clean and beautiful. Because of the use of coconut silk, the grinding tool does not need to be painted to prevent adhesion. People who like the taste of milk can also pour a small amount of baby milk powder or unsalted butter into the yam mud, which will taste better. What I have done has always been the happiest taste for myself and the people I love. Have you ever eaten this kind of red bean barley yam cake? Did you make it yourself?