I finally made my very own red bean paste! I've always love red bean paste but commercially bought ones are way too sweet for me. Just one bite and I feel as if my teeth could fall off anytime!
I soaked the red beans overnight till it plumped up in size and cook them in my AMC pots for a mere 30 mins. Drain, add sugar and a pinch of salt, continue to cook. Cook till mixture dries up and become paste-like. Unfortunately the paste got too dry as I was multi-tasking (feeding medicine to my children) and couldn't watch over the fire. I couldn't be bother to add more water and watch over the fire again so I just left it as it is. The original recipe calls for the usage of a blender but I skipped that and mashed it with a big spatula instead as I prefer my paste with a slightly coarse texture.
Dorayaki is one of DH's favourite snack. Not just the father alone, the 2 elder kiddos like sweet snacks too. When I saw this recipe here, I told myself I must make it one day. Commercially bought ones are just too sweet, I can always reduce sugar accordingly for homemade ones :)
We had these for breakfast today but the paste kept falling apart. There are some leftover red bean paste so I stored them in the freezer. I'm thinking if I could salvage them by adding more water to it and zap it in the microwave. Planning to make Min Jiang Kueh for breakfast tomorrow, will update again if I do make it.
Red Bean Paste
150g Red beans
110g Sugar (I use 60g)
A dash of Salt
- Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a saucepan, add cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up.
- Place the beans in a food processor and process until smooth (or if you like you can process only to break it up). In a medium saucepan (preferably non-stick) add the bean paste, add the sugar. Cook, stirring until the mixture is dry.
120 g Cake flour (sifted)
100 g Sugar (I use 60g)
1 tbsp Honey
50 ml Water
Oil for frying (I omit since I'm using a non-stick pan)
360 g Sweetened red bean paste
- Beat the egg and sugar until thick and light in color and add the honey, beat to combine.
- Mix the water, whisk to combine follow by the flour and whisk to combine.
- Tap the bowl to release some air from the batter, cover with cloth and let the batter rest for 30 minutes.
- Stir the batter lightly to loosen it.
- Fry the pancake over low heat, when the pancake has bubble all over, flip the pancake. And fry the other side until golden.
- Place the pancake on the wire rack until finish with all the batter.
- Spread the red bean paste on one pancake cover it with another to make a sandwich.