10/26/2022 0 Comments Red bean pasteAlright, it’s long process of making the red bean paste, but the taste is worth it. I recommend leaving it in the fridge, and to consume it within 10 days. Altogether, we have about 1.4 kilogram of red bean paste. Write the date it was made, so we know how long it has been. Place it in a ziplock bag to waterproof it. Next, wrap it with aluminum foil for extra protection. Put the red bean paste into the cling wrap, as there will not be air or moisture inside the packet, so it can last longer. Red bean paste how to#As we have a lot of red bean paste that we won’t be able to finish within a day, here’s how to store and keep the red bean paste. Delicious! Now, we have a lovely red bean paste for dessert or kuih. Oh wow! This is so smooth, not too sweet and very fragrant. Look! The consistency is just right and perfect. After a couple of hours, the red bean paste has completely cooled down. Then we can pack and keep it in the fridge. Allow the red bean paste to completely cool down. So I switch off the heat and we are done. Furthermore, when it cools down, it will be slightly thicker and drier. Look at the consistency, it is a thick paste. After 10 minutes, the red bean paste is much thicker now and it is ready. At this stage, keep stirring as the paste can get stuck at the bottom of the pan. Continue to stir for another 10 minutes, to thicken the consistency. Ok, after about 55 minutes, the red bean paste has become thicker. While stirring, the bean paste may develop some bubbles. This is because the bean paste can easily get stuck and burn at the bottom. Continue and consistently stir until the liquid evaporates and the red bean becomes a paste. Stir and mix until the bean soup and brown sugar are incorporated. Add in all the salt, and all of the brown sugar. I recommend using a non-stick pan to prevent the bean paste from getting stuck. As this is a small hand blender, it takes around 3 minutes to smoothen the red beans. Alternatively, a normal blender or a food processor can be used as well. After a few hours, the red beans have cooled down. Leave the beans in the pot, to allow it to cool down before blending it. The water has reduced to more than half, and the red beans are cooked and very soft. From time to time, come back and stir to prevent burning at the bottom of the pan. Reduce the heat to medium low and tilt the cover of the pot a little bit to allow the steam to escape, otherwise it will overflow. After 25 minutes, the soup is boiling and bubbling vigorously. Add in pandan leaves, and add 3 liters of water. Tie them so that they can fit into the pot. Ok, the red beans are cleaned, and ready to be cooked. The first wash will always have a lot of bubbles. See, the beans have absorbed enough water and have reached their maximum absorption. Alright, this is the red beans that I have soaked for more than 8 hours overnight. This is to allow the red beans to soak and absorb enough water overnight. Add the water until it is about 2 - 3 inches above the red beans. Start with washing and soaking the beans overnight. The ingredients needed are: 500g of red beans, 2 cups of brown sugar, 1/2 tsp salt, 5 pandan leaves, and 3 litres of water. This recipe will make about 1.4 kilograms of red bean paste. | By Home Cooking with Somjit | Facebook | Today I am sharing how to make red bean paste. Sweet Red Bean Paste, or Anko, is a smooth and tasty paste that is usually found in desserts and. Stir the mixture until it is nice and smooth, and the mixture has basically thickened up (and peaks form.Sweet and Smooth Red Bean Paste Recipe | Anko Recipe | Sweet and Smooth Red Bean Paste Recipe | Anko Recipe Move the beans back into the pot with the sugar and cook over low heat.*I worked in two batches and used between ½ cup and ¾ cup water total. Puree until a smooth consistency is reached, adding more water if necessary. Place the beans into a food processor (working in batches probably) and add a bit of water to the beans. Drain the liquid from the pot into a bowl and save.Bring to a boil, reduce heat, and simmer, covered, for about 1 hour, or until beans are tender. Place into a medium-sized saucepan and cover with water. Place your beans into a bowl and cover entirely with cold water.
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