CHINESE COOKING: Red bean paste--mostly canned--is used as filling for a variety of sweet treats such as sweet buns, cakes etc. It might be too time-consuming to make it at home, but it is still good to know how it is made.

HOME-MADE RED BEAN PASTE:

 

 

 

1 lb. red beans                                                

8 cups water

20 oz. cane sugar bricks                                 

2 cups oil

 

 

 

Rinse red beans and add into a large saucepan with 8 cups water. Bring to a boil, cover and cook beans at medium-low heat for about 1 hour or until tender. Cool.

 

Transfer beans to the work bowl of food processor fitted with steel blade. Process, using   on/off pulses until pureed.

 

In wok or non-stick saucepan, bring ½ cup water to a gentle boil and add sugar. Reduce heat to low and stirring to dissolve sugar completely.

 

Add bean paste and mix in well with syrup. Cook bean paste at low heat, stirring continuously while gradually adding in oil.  Continue cooking until oil has been absorbed and the bean paste looks dry and has a shiny-sheen to it.

 

Bean paste can be stored for up to 2 months in an air-tight container until needed. It is used as filling in recipes calling for red bean paste.