Homemade White Bean Paste

Name: Homemade White Bean Paste
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g White Beans; 500ml water; 45g White sugar; 40g Vegetable oil

by Michael Ann

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Bean paste is soft and sweet. It is a commonly used filling in baked desserts. Many flavors are derived from white bean paste. The aroma and flavor of white bean paste are relatively light, so it is very suitable for use with other ingredients.
The raw material of white bean paste is white kidney beans, originally produced in the Americas. It is now widely cultivated in my country, Yunnan-Guizhou Plateau and Sichuan. White kidney beans are rich in potassium and magnesium, and have very low sodium content. This is rare in beans. The calcium content is 7 times that of chicken, the iron content is 4 times that of chicken, and the content of vitamin B and vitamin C is also higher than that of chicken. The protein in white kidney beans is a high-quality protein that is easily absorbed by the human body. A variety of trace elements can supplement the human body with a large amount of nutrients and improve the human body’s immunity. The vitamin B contained in it can promote gastrointestinal peristalsis and stimulate the digestive glands. Secretion can increase appetite and help digestion.
The steps of making white bean paste are not complicated, but it is worth recording because of its commonality.

Ingredients

Homemade White Bean Paste

1. Wash the white kidney beans, pour an appropriate amount of water and soak overnight.

2. Peel the soaked white kidney beans.

3. Put the white kidney beans in the pot, pour an appropriate amount of water and cook. After the water boils, continue to heat for about 5 minutes and turn off the heat. Pour the beans into the drain basket to rinse the surface foam, and then pour back into the pot and add water again until the beans are cooked. Two times, repeat three times.

4. Add the boiled white kidney beans to 500ml of water and cook them in a rice cooker (or pressure cooker).

5. Drain the boiled white kidney beans with a sieve, and pour them into a food processor to puree them.

6. Pour the ground bean paste into a non-stick pan, add granulated sugar, and stir-fry on a low heat, and stir-fry slowly with a silicone spatula. Add vegetable oil several times during the frying process, and stir-fry each time until the oil is completely absorbed before adding Next time, until the red bean paste is sticky.

Tips:
1. White kidney beans are very absorbent, so add more water when soaking.
2. The amount of oil and sugar can be adjusted according to your own taste. If it is used as a filling, the sweetness should be greater, which is conducive to preservation. Sugar is a natural preservative. This formula contains less sugar because it is for 2-year-old Ricky. Adults may feel that the sweetness is not enough.
3. Be sure to stir-fry constantly during the frying process to avoid muddy bottom.
4. Repeated cooking of beans can remove the beany flavor, and white kidney beans that have not been peeled can also be peeled easily.
5. The prepared white bean paste can be kept in refrigeration in a short time, or it can be sealed and frozen.