Red Bean Paste

Name: Red Bean Paste
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Honey bean; 30g Lard (Suet); 30g Sugar; Some water

by Chen Huan

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This stuffing is always available at my home. It is used for glutinous rice balls, red bean paste buns, red bean paste pie, glutinous rice cakes, red bean bread, etc. The red beans were grown by classmate Mao’s grandfather. This time the red bean paste filling was prepared to make moon cakes. Two pieces were snapped with a mold to take pictures. He mistakenly thought it was a small cake and ate it all.

Ingredients

500g Honey Bean
30g Lard (suet)
30g Sugar
Some Water

Red Bean Paste

1. Honey red beans, sugar, lard (other edible oils can be used)

2. Soak the red beans overnight. After washing, pour into the pot and add enough water (at least 2:1 red beans)

3. Cook until the red beans are soft and rotten (use a pressure cooker faster). Pour the cooked beans into the food processor

4. Stir it into a delicate red bean paste, pour the red bean paste into a pan (do not use an iron pan, I use a non-stick pan)

5. Add appropriate amount of sugar, add lard in portions, and fry on low heat until the bean paste is easy to be shaped and will not fall apart.

6. After being fried, let it cool and pour it into the buckle to save. Use the mold directly to buckle into the shape. It is also delicious when eaten as a small cake.