White Kidney Bean Paste

Name: White Kidney Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g White Beans; 250g crystal sugar; 85g Rice bran oil; 30g Cooked glutinous rice flour

by Fresh water bamboo

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The white kidney bean filling has a light taste and tastes bland. It can just reduce the sweetness of moon cakes. You can also use this characteristic of white kidney beans to add various other ingredients to the white kidney bean filling to make other flavor fillings. Will be affected by the taste of the white kidney beans. "

Ingredients

White Kidney Bean Paste

1. After washing the white kidney beans, soak them in clean water overnight until the white kidney beans are fully swollen and the skin is not wrinkled.

2. Remove the skin of the white kidney beans

3. Pour the white kidney beans with the outer skin off into the pressure cooker, put in the water that has not had the white kidney beans, and simmer in the pressure cooker for half an hour

4. The stewed white kidney beans are very crispy, pour into a non-stick pan, add rock sugar, and start to fry over medium-low heat

5. Add the rice bran oil in 3 times, stir fry each time until the oil is completely absorbed by the bean paste, and add the next time. When the filling becomes very thick, dry and hard, add cooked glutinous rice flour