This recipe is a reference to Yi Cai’s, I really like her recipe, make out the basic ideal, and easy to operate.
I hope we can all make a satisfactory bean paste.
How to make red bean paste (without soaking the beans beforehand)
Weigh out 200 grams of red beans and rinse them with clean water. In a small saucepan, add half of the water and add the clean red beans. Bring to a boil, then reduce the heat to minimum and simmer for 30 minutes.
When the beans have doubled in size, pour off the cooking water and rinse the beans twice with cold water. (This step can be used in place of soaking the beans, plus rinsing removes the bean smell from the red bean skin)
The first thing you need to do is to make sure that you’re not using a lot of money to buy the product.
Pour the sugar, maltose and vegetable oil into the red bean soup while it is still hot, and stir well.
Pour the red bean mixture into a wall breaker and beat evenly on low and then medium-high for a minute until the red bean paste is creamy.
Pour into a non-stick frying pan and stir-fry over medium heat, pushing the spatula forward to release the paste.
It will take about 15-20 minutes for the red bean paste to lose its moisture, and then it is ready to cool down.
The finished product is about 760-830 grams, put it into a dish and let it cool, you can freeze it and use it slowly.
After rinsing, it is best to use a strainer to control the water are dry, reduce unnecessary water, to avoid the fishy water mixed with the pressure cooker.