Tips on how to make the red bean paste filling for red bean paste buns

Red bean paste buns are a staple food that many people love to eat, but most people don’t know how to make the red bean paste filling for red bean paste buns, so it is difficult to make red bean paste buns at home. In fact, the method of making red bean paste filling for red bean paste buns is very simple. Just follow the steps and remember these tips. Let’s learn about it together!

Ingredients

500g red beans, 250g brown sugar, 1 tablespoon vegetable oil

How to make homemade red bean paste

1Prepare the raw materials.

2 Soak the red beans in cold water overnight (if the weather is hot now, you can put them in the refrigerator).

3 Put the soaked red beans into the pressure cooker and pour in clean water until it covers the red beans by a little more than one finger joint.

4 Cover the pot with a lid and valve, turn on high heat to cook the red beans, then turn to medium heat and high pressure for 30 minutes.

5 After cooking, the water is almost gone.

6Prepare a basin of clean water.

7. Put the colander on the edge of the basin, put in the cooked red beans, hold the colander with your left hand and rub the red beans with your right hand, the bean paste will leak into the water.

8 The remaining bean curd skin after filtering.

9 Mix the red beans paste and water after rubbing all the red beans.

10 Take a piece of gauze (use two or three pieces of gauze if possible) and place it in the colander, and put a water container underneath.

11 Pour the mixture of bean paste and water onto the gauze in batches and filter out the water.

12 Lift the gauze bag and squeeze out the water with your hands.

13 After filtering the bean paste, there is almost no water left.

14 Pour a spoonful of vegetable oil into an enamel pot or stainless steel pot. When the oil is hot, pour in the bean paste and some brown sugar and stir-fry.

15 Keep stir-frying on the lowest heat (a test of your endurance), add brown sugar powder to the bean paste three times and stir-fry until the moisture of the bean paste evaporates and it becomes slightly sticky. (You will feel greater resistance when stirring).

16 After the fried bean paste has cooled, put it in a sealed container and refrigerate.

Tips

1. When cooking the red bean paste, don’t add too much water. Just add enough water to cover the red beans by one finger joint (I use my index finger).

2. When filtering the bean paste, you can use two or three gauze sheets, which can keep the bean paste in it very well. I only have one gauze sheet, so I used the small amount of bean paste that flowed out during filtering to make porridge in the afternoon, haha.

3. It is best to use lard when frying the bean paste, which will make the taste better. I don’t have lard, so I use vegetable oil directly (the vegetable oil should have no odor, corn oil is fine). Melted butter can also be used.

4. When frying the bean paste, use a low heat and stir constantly to avoid it from sticking to the pot. This requires patience and you have to persevere. Don't turn on a high heat in a hurry, otherwise the water won't evaporate and the bean paste will stick to the pot.

5. Do not use iron or aluminum pans when frying. The iron pan will turn the bean paste black and have an unpleasant iron smell. This is something I speak from experience, haha. I have learned my lesson and realized that a stainless steel pot at home will do, so I use an enamel pot.

6. Use as soon as possible because it has no preservatives. Refrigerate for up to two days. If you don’t use that much at one time, you can pack it in plastic bags, freeze it, and thaw it at room temperature before eating.