Red bean paste is a common and popular mooncake filling. With the help of a pressure cooker, the simmering step can be reduced from 2 hours to just 20 minutes.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 400grams
EQUIPMENT
Pressure cooker (I'm using Instant Pot 6-Quart)
Non-stick pan
INGREDIENTS
Pressure Cook
150gramssmall red beans, rinsed and soaked in water overnight
Drain the soaked red beans and combine with water in the pressure cooker. Pressure cook on high pressure for 20 minutes, then allow the pressure to release naturally.
Using an immersion blender, blend the red beans into a smooth paste. Strain the mixture through a stainless steel sieve into a non-stick pan to ensure a thoroughly smooth paste.
Cook on the Stove
Add in sugar, peanut oil, glutinous rice flour slurry and salt. Cook over medium heat, stirring constantly, to form a firm paste. This will take about 30 to 45 minutes. Take note that the paste will continue to firm up as it cools.
Line a baking sheet with parchment paper. Transfer the cooked red bean paste onto the lined baking sheet and spread it out evenly to let cool quickly.
Storage
If not using the paste immediately, wrap the paste with clingwrap and freeze. Thaw the paste the night before in the refrigerator before using.