Four pastes. Four moods. One spoon, endless stories.
RED BEAN PASTE:
1¼ cups red beans (250g)
2⅓ cups water (550ml)
1/2 cup + 1 tbsp butter or oil (125g)
3/4 cup + 1 tbsp sugar (180g)
Steps:
1. Rinse red beans, then soak them in boiling water for 10 minutes.
2. Drain. Add beans and water to a rice cooker (or pot) and cook until soft.
3. Blend beans with butter or oil until smooth.
4. Transfer to a non-stick pan and stir over medium-low heat.
5. When thick, add sugar in two parts and stir until the paste no longer sticks to the pan.
6. Cool completely, then store in an airtight container.
Storage
- Keep in the fridge for up to 1 week
- Freeze for up to 1 month
