Red Bean Paste (for pau)

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 ;)

 Yield's about 2 cups

(Courtesy from About.com's Sweet Red Bean past recipe)

Ingredients

• 200g Mung beans
• Water for boiling
• 4 tbsp sugar
• 1 tbsp oil

Method

1. Wash the beans and throw out any that are damaged.
2. Soak the beans over night or for at least 8 hours with water (this helps shorten cooking time.
3. Bring the beans to boil and simmer it for at least an hour - 1.5 hours on low heat.
4. Top up with water if necessary.
5. Add the sugar towards the end (add more to taste).
6. To check, the beans can easily be mashed with your finger.
7. Drain the mix and whizz it in a blender after cooling.
8. 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).
9. Allow to cool before refrigerating. The paste lasts for about a week.