Kidney bean paste
Overview
Kidney bean paste is white bean paste. Because its aroma and flavor are light and thin, it is suitable for use with other ingredients to make fillings of various flavors. Therefore, kidney bean paste is also called basic bean paste.
Tags
Ingredients
Steps
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Prepare the required white kidney beans.
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Required sugar. (I forgot to take a photo of 1 gram of salt)
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Soak the white kidney beans in warm water overnight the day before.
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Tear off the outer bean skin of the soaked white kidney beans, put it into a cooking pot, add an appropriate amount of water and salt, and cook over medium heat.
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After boiling for 15 minutes, turn off the heat, cover the pot and simmer for 20 minutes, then turn the heat back on and cook for 15 minutes, then turn off the heat, still cover the pot and simmer for 20 minutes.
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Turn on the heat and cook for 15 minutes for the third time, then turn off the heat and simmer for 20 minutes before uncovering the beans. At this time, the beans are very cooked and soft.
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Blend the cooked beans into a fine paste in a blender. (Because it must be beaten very finely, you need more water when stirring)
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This is all whipped kidney bean paste.
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Put the kidney beans into the pot and cook over low heat. Be careful to stir a few times in the middle to prevent them from becoming mushy.
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When the water is half dry, add sugar and mix well.
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Continue to cook until 70% dry, then turn off the heat.
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Scoop out into a bowl. (It’s a bit much, I filled two bowls)
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Put the bowl with the bean paste in the microwave oven, blanch it over medium heat for 2 minutes, take it out and mix it for another 2 minutes, take it out and mix it evenly, blanch it for a final 4 minutes, take it out, mix it well, and let it cool. (While the bean paste is cooling, some water will evaporate)
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This is completely cool bean paste, very fine.
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Put the prepared bean paste into a crisper and refrigerate it. It can be stored for about a week.
