Red bean pastePreparation:

Red beansare added with water and cooked in a pressure cooker until soft, then transferred to a blender for blending into red bean paste. After blending well, it is poured back into the pan.Sugaris added and cooked until thickened. Taste test the thickness; do not make it too dry because it will become drier when cooled.

When making the red bean paste, there is no need to soak the red beans as they become soft quickly in a pressure cooker. Do not use an electric rice cooker for cooking them, as it takes about 2 hours.PotRed bean paste preparation method

Ingredients: red beans, water, rock sugar, edible oil

Method:

1. Wash the red beans and soak in clear water for 24 hours;
2. Place clean water in a pot, with a ratio of 2 parts water to 1 part red beans, boil over high heat then reduce to low heat (keep the water bubbling), cook until most of the water has evaporated; add an appropriate amount of rock sugar and stir continuously to prevent burning.

Cook until most of the water is gone and the red beans are soft, then turn off the heat;3. Transfer cooked red beans into a blender to make a paste;

4. Heat a wok, add an appropriate amount of edible oil (similar to regular stir-frying), add the blended red bean paste and keep stirring until the sides of the pan are smooth and the paste forms a lump.

4. Heat a wok, add cooking oil (about the same amount as usual for stir-frying), and continuously stir in the cooked red bean paste until the surface of the pan is smooth and the sweet bean paste forms a ball.