Red Kidney Bean Filling

Name: Red Kidney Bean Filling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Red kidney beans; 100g brown sugar; 1g Refined salt; 700g water; 30g Corn oil

by Yi Xiao Yanran

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This kind of red kidney bean from the northeast has large beans, thin skin, and a lot of sand. It is especially suitable for making bean paste. With the traditional taste of old brown sugar, the red kidney bean paste made is particularly pure.

Ingredients

Red Kidney Bean Filling

1. Rinse the red kidney beans with water several times

2. Add water to the electric pressure cooker first, then add the red kidney beans and old brown sugar

3. Select bean function, press for 35 minutes

4. The pressed red kidney beans have absorbed all the water

5. Use a food processor to make a paste

6. Then pour it into a bread bucket, add corn oil and salt

7. Select jam function

8. Waiting for the end of the program, the red kidney bean filling is ready

Tips:
The red kidney bean filling made with this ratio has a suitable dry and humidity ratio, and can be directly formed into balls and made into fillings for bread, shortbread or bean buns, and can be directly frozen and stored if it is not used up.