How to make Hong Kong style dessert red bean paste

Ingredients

600 grams of red beans

Dilemma

Moderate amount of sugar

(

I used about 60 grams)

Working method

1.

Soak about 600 grams of red beans overnight.

(At least eight hours)

2.

Drain the water from soaking the red beans,

wash the red beans.

3.

Pour the right amount of water into the pot (just submerge the red beans)

Let the fire boil.

4.

After boiling, add the red beans,

cook for five minutes on high heat, then drain the red beans;

this step will remove the bitter flavor of the red beans.

5.

Then boil a kettle of water again (

this time, the water has been submerged twice as much as the red beans)

Once it boils, turn up the heat and keep the clock on for an hour.

(Make sure the water slightly boils as soon as possible!)

6.

When the alarm goes off for an hour,

If there isn't enough water for that hour, add a small amount of hot water.

7.

Then pick up a red bean,

and gently crush it with your fingertips.

If you can crush it easily,the red bean is cooked!

If the red beans are still hard, you can cook them for another ten minutes.

8.

Drain the red beans again,

and if there's still water in the pot, set it aside in another bowl.

Cooked red beans can be mashed with a juicer or rolling pin,

depending on how fine you want the bean paste]

9.

Personally, I like a coarse bean paste, so I would opt for the rolling pin method.

*Rolling pin*

Get a jar,

pour the red beans in,

then you can start pounding. Once you've mashed it to the texture you think is right, pour the bean paste into the pot.

*Juicer*

Pour half of the red bean paste into the juicer,

and then add the water left over from the red beans you just cooked. Be careful,

don't add too much water here or it will be too thin. Blend until smooth, then add the other half (

If the juicer is not big enough, pour out the blended half first)

Repeat the steps just now until all the beans are blended,

Pour into a pot

10.

Sauté the red bean paste and the right amount of sugar over low heat,

Tossing and stirring until the sugar is evenly distributed and the bean paste reaches the consistency you want, then turn off the heat.

11.

Your dosa is ready! Hold it up,

Cool it and set it aside in the fridge!