Red Bean Paste II: The Best Red Bean Paste II Recipe from Cook'n

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	Red Bean Paste II

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Category: Seasonings

   1 piece dried tangerine peel
   1 cup Chinese red beans
   Water to cover
   1/2 to 3/4 cup sugar
   1/2 cup water
   4 to 6 tablespoons lard

1. Soak tangerine peel; then shred fine.

2. Place red beans, tangerine peel and water in a saucepan. Bring to a boil and simmer, covered, until soft (about 1 hour).

3. Transfer beans and their cooking water to a blender and blend at high speed. Then put in a cheesecloth square and squeeze out as much of the liquid as possible. Reserve the mash, discarding the liquid.

4. Bring sugar and remaining water to a boil. Then cook, stirring, over medium heat until the mixture spins a thin thread when a small amount is dropped from the tip of a spoon (3 to 4 minutes).

5. Stir in mash and lard. Cook, stirring constantly, until mixture is thick and pudding-like.

VARIATION:
* For the red beans, substitute 1/2 cup red bean powder (also known as red bean flour). Omit steps 2 and 3. Add this powder along with the tangerine peel at the end of step 4 and stir in to dissolve. Then add the lard and cook as in step 5.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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*Seasonings and Sauces
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Red Bean Paste I
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