Red bean paste, or dou sha, is a beloved ingredient in countless Chinese desserts, from mooncakes to buns to sweet soups. Its subtly sweet and earthy flavor, combined with a wonderfully smooth texture, makes it a versatile and addictive treat. This ubiquitous filling boasts a rich history, deeply intertwined with Chinese culture and culinary traditions. Beyond its deliciousness, red bean paste offers a surprising nutritional boost, packed with fiber and antioxidants. While readily available commercially, making your own red bean paste at home unlocks a level of flavor and quality that’s hard to match.
This simple recipe guides you through the process of creating this delectable pantry staple from scratch, using readily available ingredients and straightforward techniques. Forget the artificial preservatives and overly sugary store-bought versions – you'll be amazed at how easy it is to craft a superior red bean paste in your own kitchen. Ready to embark on this culinary journey? Let's delve into the step-by-step instructions!
Tools Needed
- Instant Pot (or pressure cooker)
- Blender
- Nonstick pot
Ingredients
- Red beans: 150g
- Water: 2 1/2 cups
- Chen pi (aged tangerine peel): optional
- Salt: 1/3 teaspoon
- Cooking oil: 40g
- Brown sugar: 120g
- Lemon juice: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare and Cook the Red Beans
- Rinse red beans under running water to remove dust and pick out any broken beans.
- Combine red beans and water in the Instant Pot. If not using an Instant Pot, soak beans overnight and simmer on the stove for 2-3 hours.
- Add optional Chen pi (or fresh orange peel without the white pith).
- Cook on the Instant Pot's porridge setting on high pressure for 30 minutes (total time including pressure build-up and release will be around an hour).
- Once cooked, the beans should be soft and easily crushable. Let them cool to lukewarm.
Step 2. Blend and Smooth the Cooked Beans
- Blend the cooked beans and cooking liquid in a blender until smooth. Use as little additional water as possible.
Step 3. Simmer and Thicken the Paste
- Transfer the blended mixture to a nonstick pot. Add salt, cooking oil, brown sugar, and lemon juice.
- Stir constantly over medium-high heat initially (to prevent bubbling), then reduce heat to low as the mixture thickens. This will take about 20 minutes or longer, depending on water content.
- Continue stirring until the paste is thick, creamy, and no longer sticks to the spatula. Turn off the heat.
Step 4. Store the Red Bean Paste
- Store in an airtight container. It will last up to a week in the refrigerator or 3 months in the freezer.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- If you don’t have an Instant Pot, pre-soaking the beans overnight is crucial for softening.
- Stirring frequently is essential, especially during the early stages of cooking to prevent the paste from exploding.
Nutrition
- N/A
FAQs
1. Can I use canned red beans instead of dried?
Yes, you can! Just make sure to drain and rinse them well before cooking. You may need to adjust the cooking time slightly, as canned beans will cook faster than dried.
2. How long will homemade red bean paste last?
Stored properly in an airtight container in the refrigerator, your homemade red bean paste should last for about a week. You can also freeze it for longer storage – up to 3 months.
Making your own red bean paste is a rewarding experience, offering a delicious and customizable filling for your favorite desserts. Enjoy the satisfyingly smooth texture and rich flavor that elevates any sweet treat. Now go forth and create culinary magic with your homemade red bean paste!