Just like to record how to make red bean paste here. Normally i just make quick and easy version. Cook a pot of red bean soup, enjoy the soup and use the cooked red bean cook into red bean paste (add some sugar). This way you will have skin with the paste, sometime it taste a hint of bitterness from the skin. So this time i tried to make another method by removing the skin, and it taste really good. Furthermore, we can control the oil and sweetness when we homemade our red bean paste.
Homemade red bean paste自制红豆蓉馅料500g cooked red bean paste, after pass through a strainer ( I cooked 300g red bean or Azuki beans using a pressure cooker, 25mins after 2nd ring, then continue cook till water evaporated)2tbsp cooking oil or more (if you prefer paste look shining)8tbsp caster sugar or as per your preference, adjust accordinglyMethod
- Place cooked red bean paste in a small pot, add in cooking oil.
- Cook over low heat and add sugar two tablespoons at a time. You will see red bean paste turned loosen once you add sugar into it.
- Cook till the red bean paste turned thick paste, about 15mins.
- Once completely cooled down, then you can start to use it or store in a container in the fridge for later use.
Recipe by Sonia aka Nasi Lemak Lover
7 comments:
thanks for the recipe. I made once....jadi . second time KO. Too much oil :(
How do you remove the red bean skin? looking forward for your reply. Thanks
Alicia Tan
What if I don't have a pressure cooker? Would it be difficult to make the red bean paste? Any tips on that? Thanks
So many things can be done with this paste. yums!
how long will it stay good in the fridge? can we freeze?
Alicia, use a strainer
Wei, soak overnight then boil for 1-2hours until soften.
Therina, one weeki in the fridge, one month in the freezer
Smooth and nice
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