RED BEAN PASTE COOKIE
Traditionally Chinese cookie--one bite red bean paste cookie.
Provided by Elaine
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Beaten the soft butter until light and white, add whisked egg and whisk until they are well combined.
- Shift flour and sugar in and add vanilla extract; knead to form dough. Cover with plastic wrapper and refrigerate for 1 hour.
- Pre-heat oven to 180 degree C (around 360 degree F)
- Shape the dough into a long log and then press down to a rectangular wrapper. Shape the red bean paste into a smaller long log too and place it in the center of the wrapper.
- Carefully fold the two sides up. Roll several times on the operating board and then cut the long log into one-bite size small cookies.
- Brush whisked egg on surface and decorate with sesame seeds (optional).
- Bake for 20 to 25 minutes until well colored!
- Cool down several minutes and enjoy! Better serve with tea!
Nutrition Facts : Calories 575 kcal, Carbohydrate 80 g, Protein 10 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 20 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
MANJU (JAPANESE SWEET BEAN PASTE COOKIES)
These baked manju are filled with koshi an, a smooth paste made of red (azuki) beans and sugar. This recipe uses canned koshi an from the Asian grocery, which saves hours of work.
Provided by KJLOWE
Categories World Cuisine Recipes Asian Japanese
Time 1h
Yield 50
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
- Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
- Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
- Bake in the preheated oven until tops are lightly browned, about 15 minutes.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 23.4 g, Cholesterol 25 mg, Fat 4.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.5 g, Sodium 113.8 mg, Sugar 8.2 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
SWEETENED RED BEAN PASTE
Canned red bean paste is an acceptable product, but the homemade kind is obviously much tastier. In Chinese markets, you'll find small, plump dried red beans called _hoong dul,_not to be confused with adzuki beans, _zeck siu dul,_also small red beans that are oblong in shape. This recipe makes about 1 1/2 cups of red bean paste, just enough filling for Sesame Balls. Use regular brown sugar for this recipe.
Provided by Grace Young
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up. Drain and discard the water.
- Place the beans in a food processor and process until smooth. Add brown sugar and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry. Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.
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