Tuesday, May 5, 2009

Red bead paste

I made some red bean soup yesterday but turn off d heat too soon, thus, bean were too hard. So instead of wasting it, I decided to convert it into red bean paste. I put d drained bean into d slow cooker with some brown sugar/water & put it on low heat throughout d nite. However, ard 7am next day, it's still a bit too watery. So I switched it to high heat for 2 hrs. After which, it's now of a right texture.

1 comment:

Blessed Homemaker said...

Alternatively, you can try cooking the beans over the stove to dry up the mixture but needs to stir constantly to prevent burning.