BASIC PREPARATIONS

HOW TO PREPARE THE RED BEAN PASTE (ANKO)

3 comments

The red bean paste is a creamy paste made of the red bean, aka Azuki. It is widely used in both Chinese and Japanese cuisines to give sweet flavor. It is very easy to make, just requesting some labor work (you will know what I mean reading the following recipe).

But once you make it, your selection of oriental dishes that can be made at home is going to be widen so much! 250g of red beans can make around 650g paste! You can store the unfinished portion in the freezer for long period.

Does it sound attractive? Let's get into this "putting things right once and for all" deal and start cooking!

RED BEAN PASTE 红豆沙

Recipe by Sasha WangCourse: BASIC PREPARATIONSCuisine: ChineseDifficulty: Low
Soaking

8

hours 
Boiling

1

hour
Stir-frying

20

minutes

INGREDIENTS

Preparation

  • Soak the red beans in water for 8-10 hours.Metti i fagioli rossi in ammollo in acqua fredda per 8 - 10 ore.Metti i fagioli rossi in ammollo in acqua fredda per 8 - 10 ore.
  • Drain the red beans and put them in a pot together with new water (around 750-800ml). Boil the beans with low heat for 1 hour. The cooked beans should be easy to mash with the tips of your figers.I fagioli rossi così cotti dovrebbero essere facilmente schiacciabili con i polpacci delle dita.
  • Separate the cooked red beans from the water remaining. But do not throw the water yet! It could be used as lubricant when we blend the beans in the following step. Or you could even drink it as a healthy drink.La puoi usare come lubrificante quando prepari il purè di fagioli con il frullatore nel prossimo passo. Quest'acqua la puoi anche bere come una bevanda sana.
  • Keep 1/3 portion of the beans and put 2/3 of them into a blender to make it into purè (note 1). In case you don't have a blender, consider using a spatula to mash the beans through a sieve.Tieni da parte 1/3 dei fagioli mentre gli altri 2/3 mettili nel frullatore per fare il purè Tieni da parte 1/3 dei fagioli mentre gli altri 2/3 mettili nel frullatore per fare il purè
  • Heat up a pan with 30g butter. Put all the red beans (both the 1/3 un-blended and the puree) and stir-fry them on low heat. Keep stirring in order to avoid them from getting burnt.Riscalda una padella con 30g di burro. Metti tutti i fagioli rossi (sia il 1/3 di fagioli cotti ed il puree) e fai saltare a fuoco lento. Continua a saltare per evitare che i fagioli si brucino.
  • When the butter is all absorbed, add 15g brown sugar and continue to stir. When the sugar is absorbed, add the rest portion. Keep stirring until all sugar is absorbed. (note 2, 3).Quando il burro è tutto assorbito dai fagioli, aggiungi 15g di zucchero di canna e continua a saltare. Quando anche lo zucchero di canna è assorbito aggiungi anche l'altro 15g.
  • Add in the honey and stir until it is absorbed. The honey helps to make the final result sticky, and gives a shiny color to the paste.
  • At this point your red bean paste is almost done. You could taste to see if it is sweet enough. Adding more sugar if preferred.
  • Turn off the fire and add 1 tsp salt into the paste. Mix it well. The salt is a magic ingredient. It adds a hint of salty flavor, at the same time brings the final taste up to another level!Con 250g di fagioli rossi puoi fare circa 650g di marmellata! Quella che non finisci la puoi congelare per utilizzarla successivamente.

NOTE

  • 1. Keep a portion of the beans un-blended is to give a solid texture of the final paste. It helps to let the paste stay longer in the mouth and give us more time to appreciate our hardworking result.
  • 2. It is important to keep stirring at this stage. Otherwise you risk to burn the beans.
  • 3. This procedure helps to get rid of the water remaining in the red beans and make the paste solid. It takes around 20-30 minutes (this is the hard work I mentioned above).

The red bean paste can be used in many Chinese sweet dishes. Find all recipes using it on Cina in Tavola.

COME PREPARARE LA MARMELLATA DI FAGIOLI ROSSI

When you prepare this dish, don't forget to SHARE IT on your social media using hashtag #cinaintavola and TAG ME @cinaintavola. FOLLOW ME on Facebook, Instagram, Pinterest, Youtube to stay in touch!

↓ ↓ ↓ SHARING IS CARING ↓ ↓ ↓

 

3 Comments

  1. Related Links PANINI RIPIENI DI MARMELLATA DI FAGIOLI ROSSI | Cina in Tavola

  2. Related Links PEACH BLOSSOM PUFF PASTRY BISCUITS WITH RED BEAN PASTE

  3. Related Links MOONCAKE: Il dolce tradizionale cinese con ripieno di frutta secca

Leave a Comment

Your email address will not be published.

*