Red Bean Paste filling
As promised in
my wholemeal steamed Pau post, this post I will illustrate how to make homemade red bean paste. Red
bean paste is a common ingredient for Asian cuisine especially for Chinese and
Japanese cuisines. It is usually used as a filling ingredient for buns,
dumplings, desserts and confectionaries.
I know it is not difficult to source
ready-made red bean paste at bakery ingredients shop. In fact even when I was
in Auckland I could easily find it in most Asian groceries shops. However, the homemade
version always seems to taste better and feels
healthier, doesn’t it? J
In return to enjoy better quality and
healthier food we have to spend a little more time and hassle to prepare for
it. It is quite time consuming to cook
the dry red bean into its paste form. Normally you will need to soak the beans
for hours or even overnight before cooking to soften the beans. A quicker
alternative is to skip this step is by
using a pressure cooker or a slow cooker.
Cook until the red beans turn soft. To have very fine and smooth
texture, it is best to blend the cooked red bean puree until creamy form. Lastly,
cook it again with oil and sugar to transform it into smooth creamy red bean
paste that is ready for use.
For this trial, I used slow cooker to cook red
beans overnight, this has cut down my hassle in spending time to monitor the
red beans over stove. The whole process
took me more than 9 hours, but my actual working hours on blending, and stir
frying the bean puree into paste only took me around an hour.
As mentioned it was pretty time consuming to
get this paste done, but when you think of your loved ones getting to consume
homemade paste which is free from preservative and unknown additive, plus the
added benefits of adjusting the sweetness to your own preference, it all seems
to justify the effort.
Mid autumn festival is around the corner. Why
not give it a try to make your own red bean paste for the moon cake fillings to
enjoy a healthier red bean flvaour moon cakes? You can also try out Yam/Taro paste filling, and the traditional moon
cake recipe here.
RED BEAN
PASTE
Ingredients:
1 cup dried red beans
2/3 cup sugar
1/2 cup oil for frying (more oil if wish texture
glossy and creamy)
½ tsp. salt (add in little salt can enhance
sweetness of red beans paste)
Enough water for boiling
Preparation:
1.
Rinse red beans
and soak for 2 hours. Transfer into slow cooker and cover with water slightly
over the red beans about 1 inch and switch on auto/low mode and cook over
night.
2.
The next day, switch
off slow cooker and leave to cool.
3.
Transfer the
red beans soup into a blender and blend until smooth, remove from the blender.
4.
Pour puree into
wok/sauce pan and add in oil and stir fry beans on medium-low heat and slowly
add in sugar, taste test.
5.
Stir gradually until
red beans puree dry up to form paste.
6.
Cool and use as
called for in the recipe.
7.
Stored in a
sealed container in the refrigerator, homemade sweet red bean paste will last
for approximately one week.
自制红豆沙馅
材料:
1杯干红豆
2/3杯砂糖
1/2杯植物油(如果想质地光泽和滑腻更多油)
盐少许(往红豆沙里加入一点盐这样可以提升红豆沙的甜味)
足够的水
做法:
1、红豆洗净, 浸泡2小时. 转移到慢炖锅中,后加适量水盖过红豆稍逾约1英寸,调自动模式煮开通宵。
2、第二天,即可关掉慢炖锅待冷后将红豆和汤汁一起放入搅拌机中,将红豆搅打成蓉。为了口感更细腻分两份打了两遍。
3、从搅拌机中取出,倒入炒锅/平底锅,添加油,并慢慢加入糖和少许盐,口味测试,将豆沙炒至水份蒸发。要耐心翻炒至干即可。
4、存放在冰箱的密封容器中,自制甜豆沙可持续大约一个星期。
|
Hi Yin,
ReplyDeleteLove your bean paste. Wouldn't mind to have some for those chinese pancakes. Yummm or your buns :)
HI Sylvia:
DeleteThanks. Yes, you are right just remember the type of pan fried red bean pancakes dessert which always serve in Chinese wedding dinner here. :-)
This filling is also great for making buns. Nice one, Yin!
ReplyDeleteVeronica:
DeleteThanks. Yup,you are right great for bun fillings, one of my boy favourite fillings for steamed buns.
Thanks for sharing this recipe :) Would like to try making this soon for mooncakes. I don't own a slow cooker, so will be using stove :p do u have any tips on how much water must I put in the pot if boil on stove?
ReplyDeleteHi there:
DeleteIf using pot and cook over stove, make sure you soak overnight for the red beans first.
I suppose you can just try to use fill up the water 1-2 inches above the beans and monitor on the simmering, you do not wish to have too much liquid coz you are making paste. Try with this ratio first and if you find too dry add hot water into it and simmer until the bean soft.
Thanks! :)
ReplyDelete