Red bean paste filling where the beans are mashed with the skins left on . For the leftover you can add fresh milk to your red bean as a soup and it tastes perfect for summer. For daifuku, mooncakes and bun filling adjust to your desired thickness.
Ingredients:
500g azuki or Taiwan red beans
1.5 litre water
1½ cups Taiwan black sugar, or any
100g block winter melon sugar
pinch of salt to brings out the flavor
Preparation:
Ingredients:
500g azuki or Taiwan red beans
1.5 litre water
1½ cups Taiwan black sugar, or any
100g block winter melon sugar
pinch of salt to brings out the flavor
Preparation:
1. Wash and soak beans 2-3 hours in a copper casserole pot or any deep pan. Bring to boil in medium heat to a simmer for 30 minutes.
2. After 30 minutes, add the block winter melon sugar, black sugar and salt. Continue to simmer until the beans are tender and soft.
3. Stir occasionally, you may need to add more water if needed to avoid them from drying out. Examine the bean, if the beans breaks easily when you pinch it gently, it is done cooking. Put beans in a bowl and allow to cool.
4. Mash the beans with your spoon or in food processor to pureed. Remember it will thicken as it cools there should be a little bit of the cooking liquid left still.
