Red Bean Paste Making

Red Bean Paste Making

1. Add enough water to soak the red beans for one day in advance (depending on the room temperature, the higher the temperature, the shorter the soaking time. It is better to rub it easily with your fingers, but don't wait until it sprouts). Soak the red beans in a pressure cooker and add water to cover the red beans for about 1.5cm. Bring to a high heat and turn to medium heat for about 10 minutes.

2. The cooked red beans are squeezed into a puree in a fruit machine

3. The pressed red bean paste has become very delicate...

4. Prepare a clean gauze, let go of the water and boil it on high heat for disinfection...

5. Put the red bean paste carefully on the gauze...

6. Squeeze out the excess water.. (I did it for the first time, so when the pressure cooker was pressed, the water was about 3cm a little more, otherwise I think this step can be omitted to be more nutritious, but the girl who pays great attention to the taste Except, haha...)

7. Add oil to the bottom of the pot, pour in the red bean paste, sugar, condensed milk, boil over high heat and turn to low heat...

8. Turn on a small fire and keep turning... (It takes a long time, so I can't worry...)

9. It's done until the bean paste thickens... (I added brown sugar so the color is relatively dark. Those who like the bright spots can add sugar...)

Tips:

The bean paste can be wrapped in plastic wrap and stored in the refrigerator if it is not used up at a time, but because it does not add any preservatives, please eat it as soon as possible!