![]() With the back of a spoon or spatula, mash beans through the sieve and harvest them with a bowl or pot underneath. Switch to medium heat if you want to speed up the process.įor a smooth paste: Drain cooked beans in a fine sieve or colander (save the liquid). Stir regularly to dissolve sugar, and simmer it to your desired consistency. As a result, I gain some extra bean liquor good for making a sweet soup.įor a chunky paste: Mix in sugar while there is about one ten of liquid left. A trick I often employ to avoid frequent checking is to add more water and to leave the cover ajar. You may also want to check it out occasionally to make sure there is no spilling and the liquid does not dry out. It shall take you about 1 1/2 hours (my cast iron does it slightly less than that). Reduce to low heat and simmer until one-tenth of the liquid remains. In a heavy bottom pot, add beans, salt, and water, bring them to a boil. With several cups of boiling water, briefly blanch the beans for about a minute. Cover beans by a couple centimeters of water and soak them for several hours (no less than 2 hours or per package directions). Rinse red beans sort out the bad ones – those discolored or float to the water surface. (I added about 4 tbsp sugar per 1 cup of cooked beans). ![]() The remaining was then stored in the fridge without the add of sugar, for which I have yet to decide whether to add it in a sweet soup to puree it into a smooth paste. ![]() But instead of making it into a fine paste, I retained its chunky texture for filling my dorayaki, a Japanese pancake. I just harvested one cup of cooked beans out of the three. Its volume, however, will be reduced by half or more after pureed. One cup of dried red beans shall yield about two to 3 cups of (loosely packed) cooked beans. I like it in dumplings ( tong yuen), in buns, in crepes and even in puddings. Pureed red bean paste can be used in many Chinese recipes. For a smooth texture, we will need to puree the softened bean through a fine sieve before mixing it with sugar (or syrup). That is why apart from soaking, I also blanch the beans briefly.Īfter soaking and boiling to the right consistency, we are also almost there having our red bean paste ready. Although that might remove part of their vitamins and minerals, I also want my red bean paste to be free of pesticides and impurities. The preparation starts with soaking, hours of soaking. But when gently mashed, they should be soft and chalky inside rather than having a firm core. Sometimes, when I’m less precise, they would even give me an extra bowl of soup, a bonus which I too enjoy having it.īy chunky, I mean the beans, though might have exploded, still hold their shapes. Like peanut butter, red bean paste can be made two ways – chunky and pureed – even in the same steps. I truly like how I could control the consistency of homemade red bean paste, making it versatile for different uses.
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