HOW TO MAKE RED BEAN PASTE
The azuki bean (赤红豆, Chi Hong Dou) is one of the most important ingredients for making Chinese desserts. It is commonly used in Mainland-style hot pastries and Cantonese and Taiwanese cold desserts.
Provided by Maggie Zhu
Categories Dessert
Time 50m
Number Of Ingredients 3
Steps:
- Combine red beans and 3 cups of water in pressure cooker. Lock the lid and heat over medium high heat until rated pressure has been reached. Turn to lowest heat and cook at high pressure for 20 minutes. Turn off heat and allow the pressure release naturally.
- Remove the lid and stir the beans several times. Add rock sugar and turn back to medium high heat. Stir the beans constantly with a spatula and boil until the mixture has thickened. When you draw a line in the mixture with a spatula and can see the bottom of the pot for 1 or 2 seconds, the beans are finished. Remove from heat and transfer to a large bowl. The red bean "soup" is, at this point, still a thick liquid and not quite as thick as a paste. It will thicken quickly after cooking down, and transform into a paste after it has been chilled.
- The paste will last about a week in an airtight container in the fridge, or about a month in the freezer.
- Rinse azuki beans and pre-soak them in room temperature water overnight.
- Discard the soaking water. Combine beans and 4 cups water in a large pot. Bring the water to a boil, then turn to lowest heat. Simmer, covered, for about 1 hour, until beans are soft and can be easily mashed with a spatula. Throughout the simmering, check the water level and make sure the water still covers the beans, so they won't be burnt on the bottom. Add water in small amounts, if necessary. Stir beans gently (without mashing them), occasionally during simmering.
- Follow steps 2 and 3 above to complete the paste.
Nutrition Facts : ServingSize 42 g, Calories 147 kcal, Carbohydrate 32 g, Protein 5.6 g, Fat 0.3 g, Sodium 26 mg, Fiber 3.8 g, Sugar 17.2 g
ANKO (SWEET RED BEAN PASTE)
The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.
Provided by Anonymous
Categories World Cuisine Recipes Asian
Time 2h10m
Yield 8
Number Of Ingredients 3
Steps:
- Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
- Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
- Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 51.3 g, Fat 0.2 g, Fiber 5.7 g, Protein 5.4 g, Sodium 9.1 mg, Sugar 38 g
ADZUKI/ADUKI RED BEAN PASTE
I'm not entirely sure how authentic this is, but I looked up various adzuki bean paste recipes since I can't get canned/jarred nearby. So I came up with this one where the first batch was too sugary so I toned it down and got it right the second time-- it's easy but not quick! Using dried adzuki beans is optimal but canned would probably do in a pinch to cut the night the beans need to soak. They must be soft and squishable. Straining overnight is important, but all in all this is easy. Adzuki paste is used in Japanese and Chinese confections and as a spread, the nutritious properties of the red beans help cancel out the pure sugar!
Provided by the80srule
Categories Jellies
Time P2DT40m
Yield 20 , 20 serving(s)
Number Of Ingredients 3
Steps:
- Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
- Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
- Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
- Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
- Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
- When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.
Nutrition Facts : Calories 122.9, Fat 0.1, Sodium 1.2, Carbohydrate 27.4, Fiber 2.5, Sugar 15, Protein 3.9
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