Bean Paste Filling
Overview
Autumn is the season for eating pumpkins. If you want to eat pumpkin pie, you must first cook the red bean paste filling inside. You don’t have to worry about preservatives when buying it in the market, so you can rest assured when you cook it yourself. It was my first time doing it, so I had little experience, so I didn’t expect it to be so successful.
Tags
Ingredients
Steps
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Wash the red beans and put them directly into the high-pressure rice cooker (without having time to soak them). Press beans/tendons for health. I cook it before going to bed, and when I wake up in the morning, I just turn it on.
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Pour the cooked beans into a food processor and puree them.
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I did not filter the mashed beans processed in the food processor, but the bean skins are also nutritious. This also saves trouble. Even the boiled red bean water is poured into the pot to boil.
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Add the butter and sugar to the pot in three batches and stir thoroughly. Turn the heat to medium-low, stirring constantly.
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Because I couldn't bear the extra soup, there was a bit too much water in the pot. It took a little more effort and time to stir and cook. The finished product is taken out of the pan, placed in a box to cool and then refrigerated. Pumpkin pie is ready to be made at any time.
