How to make red bean paste filling

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  1. Soak the red beans for more than 4 hours, I soaked them for about five hours

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  2.After soaking, replace with new water.The water should be twice as deep as the beans, and use a pressure cooker for 20 minutes

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  3.The cooked beans almost cracked

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  4.Put it into the food processor and I use the meat grinder function to blend.If you don’t have this function, just use the juice function, but it’s difficult to stir and requires adding water.

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  5. Stir everything in batches and put it into a non-stick pan

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  6. Add cooking oil and stir-fry slowly over medium-low heat.The oil can be added in two or three times, and stir evenly each time.Just add it again

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  7.Add sugar after the oil is fully absorbed

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  8. Stir while frying to avoid sticking to the bottom of the pan

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  9. Stir-fry until the water is dry and use a spoon to scoop it up and turn it upside down without falling off

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  10. Here is a picture of the finished product

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  11.If you are not going to use it immediately, divide it into the required amount each time, form into a ball, put it in a plastic bag and freeze it.When you use it, take it out and defrost it naturally and then use it