9/13/2023 0 Comments Red bean paste pieIf the line doesn’t disappear immediately, it is ready.Ħ| Let cool slightly, then use either an immersion blender or a normal blender and mix.ħ| Return to pan and stir in vegetable or coconut oil.Ģ sticks butter, cubed into 1 cm pieces, cold – prepare this beforehandġ| Prepare: Cube butter into 1cm pieces, and place it in a bowl in the freezer. Use your wooden spoon to draw a line at the bottom of the saucepan. Take one in between your fingers, and if it smashes open easily, it is done.ĥ| Add in sugar in increments (I did 3) and dissolve, stirring constantly. Do not add too much.Ĥ| After about 1.5 hours, test the red beans. If the water level dips below the red beans, add some more water to keep the red beans just submerged. Bring to a boil, then reduce to low, and simmer.ģ| Keep an eye on the water level. Place red beans in a saucepan and cover with water until water level is 1″ above red beans. Pie crust adapted from Four & Twenty Blackbirdsġ| Prepare the day before: Soak red beans, covered, in cold water overnight (8-10 hours)Ģ| Rinse and drain red beans. They loved it!!!!!! This is definitely going on my list of party-dishes. When I presented it to my trusty taste testers, I didn’t tell them what was it in, for fear of bias. The all-butter pie crust is super flaky and perfectly envelopes the red bean paste. I honestly didn’t know what to expect, but OMG guys it’s amazing!!!!!!!! The red bean paste is warm and is a perfect filling. Who doesn’t like pies? When you can make them yourself, you can control everything. This is the best part. half pies? I had pies at my wedding, and it was a complete hit. If I could bring one food to a deserted island, it’d be stacks of pies of every kind. If you’ve been a reader for awhile, you’ll know that I love pies. The paste can be bought pre-made as well, but I find that making it myself is much more preferable, as I can control its consistency and sweetness. It’s made from sweet red beans, which is purchasable from any asian grocery store. If you’ve visited China at some point, you probably have encountered this ubiquitous flavor. I’ve eaten it as a paste stuffed in sesame balls, daifuku, japanese treats, mochi balls I’ve had it flavored in popsicles, ice cream, even sweet zhong zi (although I much prefer savory ones) I’ve had it in a thick sweet soup, dotted with glutinous rice balls.
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