Red bean paste are used as fillings for pau (Chinese steamed buns), breads and buns, sesame balls, sweet potato balls, Chinese pancakes, Japanese pancakes (Dorayaki), mochi and mooncakes. We can buy ready-made red bean paste from shops selling baking ingredients or we can choose to make it ourselves. However, we cannot control the sugar level in those store-bought one. So, usually I choose to make the paste myself. Some people like their paste to be very smooth while others prefer theirs somewhat rough with visible broken up red beans.
Ingredients:
- 200 g red beans
- 1 litre water
- 150 g sugar or to taste
- 35 g cooking oil (preferably corn oil)
- 20 g glutinous rice
- 4 tbsp water
- 1/2 tsp salt
Method:
- Wash and soak the red beans overnight.
- The next day boil 1 litre of water in a pot and add the soaked red beans to the pot. Check constantly to ensure that the water does not dry up. Top up the water if required. Boil the red beans till they are soft. (I use an electric pressure cooker to cook the red beans.)
- Wait for the red beans to cool down.
- Use a blender or grinder to blend or grind the red beans until it is thick, smooth and free of any lumps.
- Sieve the blended red beans. (I did not as I have a very powerful electric grinder which grinds the red beans till very smooth.)
- Transfer the puree to a non-stick pan.
- Mix the glutinous flour with water. Stir and ensure that the flour is dissolved.
- Add sugar, oil, glutinous flour solution and salt to the pan. Stir till all the ingredients are mixed evenly with the puree.
- Turn on the fire and cook the puree over medium heat. Stir the puree all the time to ensure that it does not burn.
- The puree will be reduced as it is cooked.
- The paste will be ready when it becomes smooth and shiny.
- When cool, you can cling wrap and freeze it till you need it.
