Red Bean Paste (紅豆沙) | Vegan R…

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Red bean paste is traditional ingredient in many Asian desserts. This refined sugar-free version is super easy to make; all you need are some Adzuki beans, dates or sweetener of choice, and water. Two of my favourite Chinese sweets are made with this healthy dessert filling: glutinous rice balls stuffed with red bean (tong yuen) and steamed red bean paste buns. We’ll get to those later, but first we need to prepare the filling!

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Videos mentioned:

Asian Grocery Store Haul Video: https://www.youtube.com/watch?v=Y7Xv8HBb0Y4&list=PL6QDlGTnYxpFvoVysv-KskLO-LY1VHLV5&index=1
Steamed Buns with Red Bean Paste Filling: https://www.youtube.com/watch?v=nI1NICOw5tI
Tong Yuen (with red bean paste filling): Coming Soon
Mantou (Plain Chinese Steamed Buns): https://www.youtube.com/watch?v=T9IMVM6RJC4&index=18&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE
Vegan Condensed Milk: https://www.youtube.com/watch?v=9qGkn1Hkwn4&index=17&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE
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RED BEAN PASTE RECIPE
Printable recipe: http://www.marystestkitchen.com/chinese-red-bean-paste-with-unrefined-sugar-option-vegan-recipe/

INGREDIENTS (US)
– 200g dry Adzuki beans (also known as Azuki beans or Hong Dao)
– about 25 dates, soaked or your choice of sweetener (if using sugar, you’ll need about 200g)

INGREDIENTS (Metric)
– 200g dry Adzuki beans (also known as Azuki beans or Hong Dao)
– about 25 dates, soaked or your choice of sweetener (if using sugar, you’ll need about 200g)

DIRECTIONS

Soak the beans in water for at least 8 hours or overnight. If you are using a pressure cooker, you may skip this step.

Rinse and drain the soaked beans.

Cook the beans like you would any other type of bean. For stove top cooking, place the beans in a large pot and fill it up with enough water to completely cover the beans and then an inch or two more.

Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook until the beans are quite soft. This may take about an hour.

Remove from heat and drain the beans.

Use an immersion blender or food processor to break the beans down into a smooth paste.

Add your soaked dates and blend those in completely. If you are using sugar or another sweetener, add only a third to a half cup, blend it in, taste it, and add more sweetener to your preference. Keep in mind that red bean paste is normally used as the filling or topping to more plain foods such as steamed buns, glutinous rice dumplings, or sticky rice so it needs to be quite sweet.

Now you need to cook out the excess water. In a non-stick pot or pan over low to medium heat, spread out the red bean paste. Use a wooden spoon or spatula to mix the paste around so that the beans do not burn. The paste is ready when it turns into a deep reddish brown color, has a sweet nutty aroma and flavour, and become quite thick and stiff.

Place the finished red bean paste into a heat-proof container to cool. It can be stored in the fridge for up to 3 weeks or in the freezer.

Enjoy!

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