Red bean paste filling is popularly used in Chinese snacks, from steamed buns to mooncakes; here are some examples of what I’ve been using my most recent batch in, with recipes to follow in my upcoming posts –
You can buy canned red bean paste filling at Asian grocery stores, but I like the idea of making my own when I can; it’s pretty easy especially if you have a pressure cooker and a food processor on hand.
This recipe is one from Cecilia J. Au-Yang’s Chopsticks Recipes Dim Sum cookbook series from 30 years ago, with tweaks.
Red Bean Paste Filling
INGREDIENTS:
500g red beans
8 cups water
500g brown sugar
2 cups vegetable oil
METHOD:
- Combine red beans with water and cook in a pressure cooker for 20 minutes or in a saucepan for about an hour.
- Remove and blend into a smooth paste in a food processor (I use my Thermomix).
- Combine sugar and red bean paste in a non-stick wok and fry on low to moderate heat, adding oil gradually.
- Cook until most of the moisture has evaporated and it’s a thick porridgy consistency. Remove and allow to cool, then refrigerate or freeze until use.
