Homemade red bean paste

Overview

I have always used the purchased bean paste filling to make desserts. Although it is very convenient to use, the filling I bought is a bit thin. If you want to make it thicker, you have to fry it in a pan again. Think about it, you still have to fry it after all, why not make it yourself, use it as you like, there are no additives in it, and it is still healthy to eat.

Tags

• home cooking
• preparing meals
• homemade ingredients
• children
• summer recipes
• lunch
• dinner
• brown sugar
• red beans
• rock sugar

Ingredients

Steps

1. 1 measuring cups of red beans, remove bad beans, wash and soak overnight.

   

2. 2 The next day, take the swollen beans into the pressure cooker and add enough water to cover the beans.

   

3. 3 Bring to a boil over high heat, turn off the heat after 10 minutes after the pressure valve is inflated, let the air naturally disperse and then serve.

   

4. 4 Remove the water from cooking the beans, leaving only the beans.

   

5. 5 Prepare a pot without water and oil, put the beans in, add 20 grams of brown sugar and a small piece of rock sugar.

   

6. 6 Turn on low heat and stir-fry constantly to evaporate the water. During the frying process, the rock sugar will slowly melt. Don't worry about it being such a big particle now.

   

7. 7 While frying, press and cut the beans with a spatula, or pound them with a rolling pin to turn the soft beans into bean paste.

   

8. 8 Stir-fry the bean paste until it is dry. If you like the bean paste to be grainy, pound it a little.

   

9. 9 The cooked bean paste can be made into the shape you need and stored, or it can be packed into bags in bulk and refrigerated after cooling.