Homemade red bean paste

Overview

How to cook Homemade red bean paste at home

Tags

• dessert
• maternity
• afternoon tea
• red beans
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Soak red beans in water overnight in advance.

   

2. 2 Put the red beans in a pot, add water and bring to a boil over high heat, then turn down to low heat and simmer for 10 minutes. Turn off the heat and cover and simmer for 30 minutes. Turn on low heat and cook without the lid until all the red beans bloom.

   

3. 3 Put the red beans and the water used to cook the red beans in a food processor and blend into red bean puree. Don’t add too much red bean water. If you add too much red bean water, it will take a long time to fry the bean paste to dry out the water in the bean paste. If the red bean water is too much, the food processor will not be able to spin, so just use the right amount of red bean water.

   

4. 4 Add the beaten red bean paste to all the sugar and stir-fry over low heat until the sugar melts. After the sugar melts, the bean paste will become very thin, and the bean paste will be constantly stirred and splashing in the pot. At this time, you need to turn on a low heat and stir-fry the wreath quickly with a spatula to avoid burning the hot bean paste.

   

5. 5 Fry the bean paste over low heat, adding peanut oil in three batches. Add the next time each time until all the peanut oil is absorbed by the bean paste. Add all the peanut oil and stir-fry over low heat until the red bean paste becomes dry. If the bean paste is not fried dry, it will be very sticky and cannot be used as filling. It will easily crack after baking the mooncakes. If the mooncake is fried too dry and becomes slag-like, the oil will not return and it will easily crack. If you want to make successful mooncakes, don’t reduce sugar or oil at will. It seems that the sugar and oil are very high, but the sweetness of the baked mooncakes is just right!