Serves: 5
Total Calories: 144
1. Soak tangerine peel then shred fine.
2. Place red beans, tangerine peel and water in a saucepan. Bring to a boil and simmer, covered, until soft (about 1 hour).
3. Transfer beans and their cooking water to a blender and blend at high speed. Then put in a cheesecloth square and squeeze out as much of the liquid as possible. Reserve the mash, discarding the liquid.
4. Bring sugar and remaining water to a boil. Then cook, stirring, over medium heat until the mixture spins a thin thread when a small amount is dropped from the tip of a spoon (3 to 4 minutes).
5. Stir in mash and lard. Cook, stirring constantly, until mixture is thick and pudding-like.
VARIATION:
* For the red beans, substitute 1/2 cup red bean powder (also known as red bean flour). Omit steps 2 and 3. Add this powder along with the tangerine peel at the end of step 4 and stir in to dissolve. Then add the lard and cook as in step 5.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Red Bean Paste II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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