1 lb. Adzuiki beans
1 3/4 cups sugar
3/4 cup real butter
Rinse and soak adzuiki beans in water overnight (or, immerse in cold water, bring to a boil, turnoff heat and soak 1 hour). Drain and discard water. Add 8 cups of water to beans and cover and bring to a boil. Reduce heat to medium and cook 1 1/2 hours until beans are soft. Strain the beans, pushing the beans through a fine mesh, discard the skins.
Place the strained beans in a cheese cloth bag and squeeze to get out excess moisture. Put the strained beans, butter and sugar in a pan and cook until almost all the water has evaporated stirring the beans continuously so they stick to on the bottom of the pan . After refrigerating the bean paste should be thick enough to form into balls。
This method produces a really smooth silky bean paste which is my preference. If you like your red bean paste chunky omit the straining and cheese cloth step.
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