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Friday, April 26, 2013

Home made Red Bean Paste | Tau Sar - Easy Method


Red bean paste is widely used in Chinese confectionary, Japanese confectionary and Korean confectionary.  Once you prepare this paste you can store it in the refrigerator for about 6 months or more. I prepared this paste for last Chinese New Year and used as a filling for Red Bean Dumplings, Red Bean Pan Cake and Steamed Red bean buns.  Here goes the recipe…


 


Ingredients
  • Red beans/Azuki  beans – 1 cup
  • Sugar – 1 cup

Method

Wash and soak red beans/azuki beans overnight.

Take a pressure cooker; add red beans and enough water to cook. Pressure cook on low heat for about 25 to 30 minutes or it becomes mushy.

Once the pressure is released, mash the red beans with a spatula or blend it in a blender in order to get a smooth paste.

Add sugar to red bean paste and mix well. Bring back the mixture to heat, stir continuously. Once the paste becomes thick and able to make a ball with the paste, remove from heat. Let it cool. Cover with a cling wrap or store them in airtight container and keep refrigerated.

 

Some Chinese recipes with red bean paste filling….
Red Bean Dumplings,
Red Bean Pan Cake
Steamed Red bean buns.

4 comments:

Amelia said...

Hi Jeya, your red bean paste look delicious. I too enjoy this paste and prefer homemade, at least we can control the sugar.

Have a great week ahead.

Beena.stephy said...

good post

Nilu A said...

Helpful post Jeya.. Looks delicious :-)

Pari Vasisht said...

good post.
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