Rose Bean Paste Filling

Name: Rose Bean Paste Filling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Basic White Bean Paste; 45g Sugar; 120g Rose sauce; 40g Corn oil

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The basic white bean paste is a semi-finished product obtained by peeling white kidney beans, boiled and rolled into a puree, and removed excess water. The idea of this filling was pure and brilliant. I saved a lot of basic white bean paste and waited for the Mid-Autumn Festival. There was just a little bit left in the bottle of rose sauce, and suddenly I had the urge to combine them. In fact, there were ideas as early as last year, but the Mid-Autumn Festival was too short, and many ideas had not been completed in time, and the mooncake festival was hurriedly closed. After a long year of sleep, when his eyes touched the almost empty rose sauce bottle, the thought was suddenly aroused and became clearer.

Ingredients

Rose Bean Paste Filling

1. Ingredients: 240 grams of basic white bean paste, 120 grams of rose sauce, 45 grams of sugar, 40 grams of corn oil

2. Pour the basic white bean paste into the pot, stir-fry on low heat until the moisture is slightly dry, add rose sauce and stir-fry evenly. Continue to fry until the moisture is dry.

3. Add sugar, stir-fry evenly, stir-fry again until the moisture is slightly dry, add oil, and stir-fry until the moisture is dry and form a clump that is not sticky.

Tips:
Corn oil can be replaced with other colorless and odorless vegetable oils.
During the frying process, always keep a low heat and stir constantly to avoid muddying the bottom of the pot.
The sweetness can be adjusted by increasing or decreasing sugar according to your own taste.