Steps
Step-by-step
1 Wash the beans, checking for and removing any that are damaged or diseased. Soak the beans in cold water for at least 4 hours or, preferably, overnight. This softens the beans slightly and reduces the cooking time greatly. 2 Drain the beans and rinse once soaked. 3 Place into a small saucepan and cover with water. Bring to the boil. 4 Simmer the beans for 1½–2 hours, until soft and disintegrating slightly. Longer boiling will result in a smoother paste. Remember to top up the water occasionally so the beans don't boil dry and burn. 5 Drain away the water. 6 Depending on the desired texture, mash the beans by hand (coarse) or in a blender (fine) until they are as you want. Note that the paste is very thick, so if using a blender, it is easier to do it a bit at a time. 7 Stir in the sugar. You should now have a thick but damp paste. 8 Preheat the oil in a frying pan or wok, and fry the bean paste, using a spatula or spoon to stir, until the water has been driven off. The bean paste will now be quite dry, with a slightly grainy texture. 9 Cool, and store in an airtight container until needed. This paste will keep for at least a week in the fridge. Notes * 75 ml sounds like a lot of oil, but it is required to drive out the water properly. Category:Chinese recipes Category:Recipes using azuki bean Category:Recipes using peanut oil Category:Recipes using granulated sugar
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
