Original Adzuki Bean Cold Cake
1.
Wash the red beans and soak in water overnight
2.
The red beans are fully swelled, add proper amount of water
3.
Put it in an electric saucepan and simmer in water until soft
4.
Cooked red beans
5.
Take the red beans and sieve finely
6.
Take another mesh sieve and put in the red bean skin after the sieve
7.
Dip into the red bean water after removing the red bean grains, shake gently, so that the red bean paste attached to the red bean skin is washed away by the water
8.
Squeeze the red bean skins from the red bean paste
9.
Slowly pour the water after washing the bean skins into the fine sieve, and flush down the bean paste attached to the fine sieve
10.
Red bean paste
11.
Put the red bean paste in a pot and heat it over medium-low heat, stirring constantly
12.
Cook until the red bean paste is thick and able to pile up
13.
Pour into the fresh-keeping box and put it in the refrigerator after cooling until solidified
14.
Buckle out after solidification
15.
Cut into pieces, seasoned and eaten
Tips:
There is still a lot of bean paste attached to the sifted tofu skin. Use a mesh sieve and shake it in the red bean water to wash off the bean paste without adding moisture.
The unsweetened adzuki bean cold cake has the original color and flavor. You can add honey, condensed milk and other seasonings according to your preferences.
