Feeling rather discouraged without an oven, I have perhaps now moved into a new phase of dessert making: Steaming!
And thanks to the lovely flatmates of mine, they have all the utensils and pots available for steaming. Wee!!
And I am attempting to make bread for the first time....voila!
It's not exactly Tau Sar Pau (I don't think) as I think it was meant to be black beans instead (either that, we're suppose to use black colouring or something) and the 'paste' doesn't look as smooth coz I did not have a blender. So it was back to the good ole spoon against the pot mash tactic.
Anyway, taste: YUM. As well as I can make lots of fillings in the pau (bun)! I'm not really happy with the ingredients for the pau so I'll post up the recipe later when I get the portions right ;)
(Courtesy from About.com's Sweet Red Bean past recipe)
- 200g Mung beans
- Water for boiling
- 4 tbsp sugar
- 1 tbsp oil
- Wash the beans and throw out any that are damaged.
- Soak the beans over night or for at least 8 hours with water (this helps shorten cooking time.
- Bring the beans to boil and simmer it for at least an hour - 1.5 hours on low heat.
- Top up with water if necessary.
- Add the sugar towards the end (add more to taste).
- To check, the beans can easily be mashed with your finger.
- Drain the mix and whizz it in a blender after cooling.
- Heat up a pan with oil and add beans on low-medium heat until they are dry, pressing them gently on the back of a spatula (our aim here is to 'dry' the beans until it forms a paste).
- Allow to cool before refrigerating. The paste lasts for about a week.