Red Bean Paste is one of the most popular pastes in Chinese desserts. It is used in many pastries like Mooncakes, Shanghai Pancakes, Jian Dui Sesame Balls, Tau Sar Bao Steamed Red Bean Buns, and Tang Yuan Glutinous Rice Balls in Syrup. Follow recipe.
Ingredients: simple, total time: 1h and 5 min
200 g red beans
sufficient water to soak and cover red beans in saucepan
110 g of sugar
1/4 tsp salt
Preparation:
Wash and drain red beans 2–3 times, or until the water runs clear. Top up with fresh water to cover the beans. Soak for 4–8 hours.
Drain red beans. Transfer to a medium size saucepan. Top up with enough fresh water to cover the red beans.
Place a saucepan on the stove and bring water to a boil. Reduce heat to low and simmer for 1 hour. Top up with a little water when necessary.
After 1 hour, most of the water would have evaporated, and the beans should be very soft. Turn off the stove and allow the red beans to cool.
Using an immersion blender, pulse, or blend red beans until smooth and fine.
Place the saucepan back onto the stove over medium heat. Add sugar and salt. Stir to melt the sugar. Turn off the stove and allow the red bean paste to cool.
Transfer to airtight containers. Store in the refrigerator for up to a week or in the freezer for up to a month.
Buon appetito!
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