The process of making oil red bean paste is both simple and filled with a warm, homely atmosphere. Start with 500 grams of red beans as the base, ensuring that the beans are clean and free of impurities. Place them in a bowl and soak in sufficient clean water. It is recommended to start soaking the night before to allow for cooking the next day. After a night of soaking, the red beans will have absorbed water and expanded, so they need to be rinsed several times to remove any floating foam.
Next, transfer the cleaned red beans to the inner pot of an electric pressure cooker, adding enough water to slightly exceed the surface of the beans by about 1 centimeter. Use the “beef and lamb” program or the corresponding setting, cooking for about 30 minutes. Once the pressure has naturally released, open the lid, and the red beans should be very soft.
To achieve a smooth bean paste, you can use a blender to puree the red beans directly. Be mindful of the tool you choose, as some machines may require adding a small amount of water to assist in blending, while a high-efficiency blender can minimize the need for water, making the subsequent frying process easier. Adding maltose is a key step, as it helps enhance the paste’s viscosity and flavor.
Pour the blended bean paste into a non-stick pan, and add 250 grams of corn oil, 250 grams of white sugar, and 250 grams of maltose. Continue to stir-fry until all ingredients are fully combined. Homemade bean paste emits an enticing aroma, especially when used for making Cantonese mooncakes; it is recommended to follow the standard proportions to retain its original oiliness and sweetness. If used for other desserts, the oil and sugar content can be adjusted according to taste.
After completing the stir-frying, you can portion, weigh, and roll the bean paste into small balls as needed. Whether used for making mooncakes or egg yolk pastries, this homemade oil red bean paste will add an irreplaceable taste of home to your baking creations.
