11939 Asian Sweet Red Bean Paste 14 to 24 hours 15 minutes About 2 cups Fri May 09 08:48:49 -0700 2008 Fri May 09 09:02:26 -0700 2008 Easy Korean User http://www.chow.com/recipes/11939 Fri, 09 May 2008 16:02:26 GMT Red bean paste is found in many Asian pastries, cakes, and snacks. This is one version of the popular filling with a few of the many optional variations listed.

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  • Rinse the beans in cold water, discarding broken/discolored/shriveled beans.
  • Place in a bowl or pot, cover with water, and soak over night.
  • Drain and rinse in cold water.
  • Place in a pot, cover with water, add a dash or two of salt, and bring to a rapid boil.
  • Reduce heat and simmer until soft, about 1 1/2 to 2 hours.
  • Remove from heat, drain, and cool.
  • Use a mortar and pestle, food processor, or blender and mash/blend until smooth.
  • Transfer to a mixing bowl and stir in the sugar (and any optional ingredient).
  • Final Prep
  • Heat a wok or stir fry pan.
  • Add oil and bean paste and fry on medium low heat for 2 to 4 minutes (until dry), pressing and turning occasionally with spoon or spatula.
  • Remove from heat and cool.
  • Transfer to an air tight container and refrigerate until use.
  • The paste may be stored, refrigerated, for up to one week. Use as needed in various recipes.
    • ]]>     http://www.chow.com hannaone 54 Sweet/Dessert 2/3 cup Dried Azuki beans

    ]]>     Water for boiling

    ]]>     1/2 cup sugar, brown sugar, or honey

    ]]>     Neutral flavor oil for frying

    ]]>     Optional:

    ]]>     crushed:

    ]]>     walnut

    ]]>     pecan

    ]]>     ghingko

    ]]>     almond

    ]]>     peanut

    ]]>     mashed:

    ]]>     lemon

    ]]>     orange

    ]]>     pineapple

    ]]>     More Options:

    ]]>     Raisins

    ]]>     Cinnamon to taste

    ]]>     154 sweet 50 dessert 297 snacks 1416 filling 18378 red bean paste 13622 hannaone 497 asian 733 chinese 4033 korean 636 japanese 18586 steamed bun 18587 baked bun