Homemade red bean paste

Overview

Many cooks choose to make red bean paste by themselves. Generally, there are two methods, peeled or not. I like the traditional peeling and sand-washing method because it is very delicate, but the disadvantage is that it is time-consuming and labor-intensive; there is always a difference in texture between the texture of the rice cooked using an ordinary food processor without peeling and the fine texture of the sand-washing method. Well, now, with the Vishmet broken-wall cooking machine, after cooking and beating again, the delicate taste can be compared to the sand washing method, and it saves time and effort.

Tags

• dessert
• homemade ingredients
• maternity
• children
• afternoon tea
• butter
• red beans
• white sugar

Ingredients

Steps

1. 1 Soak the red beans overnight, boil them in cold water and discard the water.

   

2. 2 Add appropriate amount of water and crush in pressure cooker.

   

3. 3 Put the cooked red beans into a broken-wall food processor. If the cooked beans are out of water, add some boiling water to stir them thoroughly.

   

4. 4 Turn to the sauce setting and beat for 1-2 minutes until it becomes very smooth.

   

5. 5 Use a spatula to scrape the beaten bean paste into the pot.

   

6. 6 Add appropriate amount of butter and sugar and stir-fry over medium-low heat.

   

7. 7 Fry until you like the softness and hardness. (The frying time can be adjusted according to how soft or hard you like the bean paste.)