You still can use it, or make some red bean paste with it if you like. If you find too many cooked red beans are broken apart or become mushy, no worries, it’s not a big deal.Be careful when stirring in the sugar as you don’t want to break the bean skins. Thus, it requires a larger amount of sugar to taste the same. Along with removing nutrients, it also strips the filling of the natural sweetness of the Adzuki. It is made by removing the husk of the Adzuki. The red beans will turn very soft after cooking. This type of red bean paste is commonly used in restaurants or bakeries and can be bought at Asian markets.Chill in fridge with cover until ready to use. Set aside and let it cool down completely. Press “Saute”, select low heat to cook 5 minutes, until the sugar is completely dissolved. Be careful and try not to break the bean skins. (Or you might like to keep it in fridge for drinks.) Put the red beans back into the pot. Drain the cooked red beans through a sieve.Select "Bean/chilli", high pressure cooking for 25 minutes. If you don’t know what to do with this Red Bean Paste, take a look at these recipes. It will last for 1-2 weeks in the fridge and 1 month in the freezer. It is better to refrigerate the paste as soon as it cools down in a tight container if not eaten right away. Once you move the mixture to the refrigerator to chill, it will further thicken into a proper paste. After the sugar melts, the paste should look shiny and loose. If you prefer a less sweet version, you can divide and add sugar in parts. One of the advantages of making your own red bean paste is you can adjust its sweetness. In short, using a hand blender or food processor will get the job done a lot faster than mashing the beans manually. For the smooth paste, I recommend to put all of the cooked beans into the food processor, puree them, and strain the puree through to remove the husk. You can also alternatively put half of the cooked beans into a food processor, puree them, and combine them with the smooth red bean back into the unmashed beans. To speed up the process, I used a hand blender to mash the cooked red bean into a chunky paste. You can certainly choose which one to make depending on what kind of red bean dessert you want to make. Meanwhile, the smooth one is diluted into a slurry and then strained through a sieve to remove the husk to achieve its velvety texture. The mashed one is smooth with chunks of broken beans and bean husk. There are mainly two types of paste, mashed and smooth. Boil the beans for 5 minutes, and then drain the beans again to remove any impurities. Cover the beans with water and let them soak for 8-12 hours before cooking. On the other hand, soaking the beans is believed to reduce cooking time and make beans easier to digest. Soaking adzuki beans is a matter of personal preference and not absolutely necessary. The ingredients used and method of cooking are the same, but the smooth one requires additional steps of pureeing and straining the cooked beans to remove the husk. There are mainly two types of paste, mashed and smooth ones. However, if you prefer a less sweet version, making your own is the way to go. You can certainly purchase a ready-made one in cans, but it can be quite sweet. It is not that difficult to make, but it does take some effort and time. The paste is made by boiling and mashing the adzuki beans, and then it is sweetened or left as it is. It is widely used in Chinese, Japanese, and Korean confectioneries. Red bean paste is a paste made of adzuki beans. Those reasons made me truly like to know how to make my own red bean paste, making it more versatile for different uses. Moreover, the ready-made paste sold in the grocery stores usually contains preservatives, food coloring, and oil. Sometimes I hoped its consistency was a little bit chunkier or I thought the food combined with the paste became overly sweet. In fact, I am actually a little bit picky about it. Red bean paste is one of my favorite filling in Asian sweet treats. You can certainly purchase a ready-made one in cans, but if you prefer a less sweet version and control the thickness, making your own Red Bean Paste is the way to go.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |