Homemade Red Bean Paste

Name: Homemade Red Bean Paste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g red beans; 100g Corn oil; 100g Caster sugar; 30g Sugar Osmanthus; a little crystal sugar; 15g Cooked flour

by Flying fish fairy tale

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Red bean paste is used in fillings in many desserts, such as moon cakes, glutinous rice balls, and steamed buns. But the ready-made ones sold outside are very easy, but they are sweet and greasy, and I always feel that there is no red bean flavor.

Since getting into the food world, I rarely buy foods that are readily available outside. In many cases, I am not afraid of hard work and insist on making it by myself. Firstly, it is economical and secondly, I eat healthy. Of course, it’s happier to watch the food that I made get recognized by my family. Here, I want to thank the predecessors for their selfless sharing, which is how you taught me how to make it.

The red bean paste made today is clean, hygienic, moderately sweet, and has a very strong red bean flavor. Whether making buns or moon cakes, they are very delicious!
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Ingredients

280g Red Beans
100g Corn Oil
100g Caster Sugar
30g Sugar Osmanthus
a little Crystal Sugar

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15g Cooked Flour

Homemade Red Bean Paste

1. Prepare the red beans, wash them and soak them in water for half a day.

2. Pour into the pressure cooker, add a little rock sugar, and add an appropriate amount of water, so that the water is less than half of your fingers. Bring SAIC to a high heat, then turn to low heat and cook for about half an hour until cooked.

3. Wait for the red beans to cool slightly, and pour them into the mixing cup of the food processor.

4. Beat it into red bean paste in separate steps. (I used it twice, according to the size of each family, add some water to boil the red beans when whipping, it will be better, too dry to beat)

5. The picture shows the prepared red bean paste.

6. Prepare 100g corn oil, 100g caster sugar and 30g sweet-scented osmanthus.

7. Pour the stirred red bean paste into the wok, add 100g of fine sugar and fry until the sugar is completely melted.

8. Stir-fry over medium and low heat all the time, add corn oil in three times, stir-fry each time until the oil is completely absorbed by the bean paste, and then add it again.

9. After adding oil three times, the bean paste started to become a bit dry. At this time, add 30g sugar and osmanthus and continue to stir fry.

10. As the moisture evaporates, the filling will become noisier and thicker.

11. When it becomes very thick, dry and hard, add cooked flour, stir-fry evenly and turn off the heat. The filling is super good.

Tips:
1. When frying the red bean paste, the fire is medium and small throughout the whole process. The noisy fire will easily produce a mushy taste.

2. Making red bean paste filling is equally delicious without peeling, as long as the pressure cooker simmers well, the stirring time is slightly longer, and the whipped red bean paste is as delicate as it is.

3. If it is the red bean paste filling used to make moon cakes, the filling must be dry enough so that it is easy to operate when making moon cakes.

4. Adding cooked flour can better absorb the excess water in the bean paste. (It can also be cooked glutinous rice flour. Put the flour or glutinous rice flour in a wok and stir-fry on low heat until slightly yellow)