Red Bean Paste II


Serves: 5
Total Calories: 144

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 144
Calories from Fat: 0

This Red Bean Paste II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


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