Homemade red bean paste
In the past, when making bean paste, I always boiled it with the skin. This time, I wiped off the skin on a whim to see if the bean paste without the skin was better. In fact, after making it, the taste was much better, but it took a lot of time to wipe the skin. It takes time, so it might as well cook it with the skin. Hehe, of course, this is for people like me who are not picky about food!
Recipe Recommendations
- red bean 200 grams
- brown sugar appropriate amount
- sweetening
- other
- an hour
- simple
Steps for Homemade red bean paste
1
Wash the red beans and place them in a pressure cooker. Add appropriate amount of water.
2
Cover and press for about 30 minutes until cooked.
3
Wipe off the bean skins with a stainless steel colander.
4
Put it in a non-stick pan and simmer slowly over low heat.
5
Pour in brown sugar.
6
Cook until the bean paste dries, add osmanthus sugar.
7
Cook it for a while longer, when the bean paste sticks to the shovel and drops a large drop due to gravity and no longer drops down, you can turn off the fire.Homemade red bean paste Make Tips
1. When cooking red beans, be sure to cook them until they are very rotten. 2. When polishing the bean skin, if it is too dry, you can add some water. No wonder people say it is washing bean paste. This is a talk from experience. 3. Make the bean paste on low heat. If the taste is more moist, you can add some lard. For health reasons, I didn't add it, but it's also very delicious. 4. The consistency of the bean paste is controlled by your own taste. It will become a little dry after cooling. Of course, it is too thin and it is not easy to make stuffing. 5. Determine the time to add osmanthus sugar yourself. I was afraid of frying the aroma of osmanthus, so I put it late.