Japanese traditional dim sum: How to make red bean cake (Peony cake) delicious?

Traditional Japanese Dim Sum: Red Bean Cake (Peony cake)

material

"Glutinous rice? 1 measuring rice cup ","Red beans? 150g ","white sugar 80g ","yellow sugar? 30 grams ","a pinch of salt 1 "

working methods

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1: Before cooking red bean paste, please wash the glutinous rice, soak it for 5 hours and cook it into rice. When glutinous rice starts to cook, you can prepare to cook red beans.

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2: Next, make red bean paste. Please wash the red beans, put them into the pot, add 300ml of water, cover the pot, and turn to high heat for boiling.

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3: Drain the soup immediately after it is boiled.

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4. Cook red beans for the second time, and the skin of the beans is a little wrinkled. Please pour it back into the pot, inject 450ml of water, bring it to a boil over medium heat, simmer for 20 minutes, and then drain the soup.

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5. Boil red beans for the third time, and the surface of the beans is more wrinkled and darker. Please put them in the pot and add 600 ml of water. Cover them and leave some holes for air. Boil over medium heat, then turn to low heat and continue cooking 1 hour. Please note that during cooking, the lid is not opened from time to time to eliminate floating foam. When the red beans are cooked until soft, pour some soup, leaving the soup that covers the height of the red beans and continue to simmer. Pour sugar in three times and stir with a spoon to avoid burning the bottom of the pot. This action should last about 30 minutes. When the red beans are cooked until they are soft and only slightly thick, sprinkle a little rubbing salt and continue stirring. Stir and cook until the state in the photo (or the degree of juice collection is higher), and then you can hold the bean paste and cool it for use. If you feel that the bean paste is wet, you can leave it for a long time, and then use it when the water loss is dry.

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6. The red bean paste is cold, and the glutinous rice should have been cooked long ago, so you can start preparing dumplings.

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7: Put the cooked glutinous rice in the rice cooker 15 minutes, then start the rice cooker again, and pound it into a crispy rice with a tamping rod or a rolling pin.

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8: After the hemp is slightly cold, prepare a bowl of boiled water, and knead the rice balls after your hands are wet. The skimming step of kneading dough is to squeeze hard for two or three times before molding, then adjust it into an oval shape and put it on a plate for later use.

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9: Take plastic wrap and evenly spread red bean paste with a thickness of about 0.3 cm. Place the mashed rice balls in the center of the red bean paste, then gently cover the red bean paste, adjust it to a ball shape, and then set the plates one by one. The sand outside is soft but not sweet and greasy, the red beans are full and charming, and the crispy rice balls inside are soft and fragrant, with the graceful and delicious red bean paste, which is so happy to bite!