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Red bean paste pie9/13/2023 Most store bought pastes have good flavor but they are usually very sweet. Texture wise, it is very smooth and glossy. Charcoal Sesame Mooncakes, Matcha Red bean Mooncakes and Five nut Mooncakes (Recipe). ![]() Typically used as a filling for many classic Chinese treats, it’s also popular in other Asian cuisines, e.g. Store bought pastes often have additional ingredients such as food coloring, oil, lotus seed, mung beans, lentils, and flour to bulk it up. Red bean paste, known as Hong Dou Sha/ in Chinese, is a sweetened paste made of adzuki beans (aka red beans), sugar and some fat of your choice. The texture is usually coarser unless a food mill is used to separate the skin from the flesh during mashing. The color is that of the red beans and opaque. Most home cooks will use only red beans, desired amount of sugar, and sometimes a little oil. The good thing about making your own Red Bean Paste is that you can control the ingredients that go into it. ![]() Very lightly oil your fingers, take a piece of dough (a bench scraper or spatula will help you lift it up), and place the red bean paste filling in the center. Cut the dough into 9 or 16 equal squares (depending on whether you want larger or smaller mochi). The ingredients used and method of cooking are the same but Red Bean Paste requires additional steps to make it into a paste suitable as a filling for pastries and steamed buns. Use an oiled bench scraper to lift the mochi off the pan. For that reason, I prefer to call the more moist and liquid version Sweet Red Bean Mash to differentiate the two. When I think of a paste, I think of a finely mashed, pretty solid kind of ingredient without any sauce. So excited to tell you that I have also produced a video of the process with tips on how to make it specifically more suitable as a filling for mooncakes. Hence, I have had many request for a homemade version of this tasty ingredient. Other kinds of desserts using Red Bean Paste include Jian Dui (Sesame Balls), Tau Sar Bao (Steamed Red Bean Buns, and Tang Yuan (Glutinous Rice Balls in Syrup), to name a few. ![]() It is used in many pastries like Mooncakes and Shanghai Pancakes. Bring it to a boil then leave to simmer for 60-90 minutes until they become soft and easy to be crushed. Put the beans into a small pot and add water enough to cover all the beans. Red Bean Paste is one of the most popular ingredient in Chinese desserts. After soaking, drain the beans and rinse well under running water. Also tips on making it more suitable as a filling for mooncakes. A video tutorial on How to Make Red Bean Paste used in Asian pastries and desserts.
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