Red Bean Pudding
Red Bean Pudding is a Chinese dessert that carries a rich history and cultural tradition, with its origins tracing back to ancient China. Red Bean Pudding initially originated in the southern regions, predominantly in Guangdong and Fujian provinces during ancient times. The origin and evolution of Red Bean Pudding showcase the diverse richness and historical heritage of Chinese culture. Even today, we can still appreciate and savor this ancient delicacy.
Servings:
8
yield(s)
Prep Time:
15
mins
Cook Time:
120
mins
Total Time:
135
mins
Ingredients
-
1/2
cup
(100g) red beans
(adzuki beans)
-
1/3
cup
(67g) granulated sugar
-
4 1/2
cup
(1062g) water
-
3/4
cup
(156g) rock brown sugar
(adjust according to taste)
-
1
cup
(135g) rice flour
-
2
tbsp
(20g) tapioca starch
Instructions
-
Rinse the red beans under cold water to remove any impurities. Soak the red beans in water overnight.
-
Rinse the red beans, drain the water, and put them in a large bowl. Pour in 2 (472g) cups of water.
-
Add enough water to the steamer. Place the large bowl with red beans into the steamer, and cover it with a lid. Turn the heat to medium-high and steam for about 50 minutes or until the red beans become soft. Remove the bowl from heat and stir in the sugar. Stir well to dissolve the sugar.
-
In a bowl, mix together rice flour and tapioca starch. Add 1 cup (236g) of water and mix until the batter becomes smooth.
-
In a small pot, add rock brown sugar and 1 1/2 cups of water. Cook until the sugar is melted. Stir the rice flour and tapioca starch slurry thoroughly again before using to prevent sedimentation of powder particles. Pour in the slurry while stirring rapidly. Bring it to a boil.
-
Lightly apply a thin layer of oil to the small bowls, then put some cooked red beans into each bowl. Then, evenly distribute the batter among the bowls and steam them for 20-23 minutes.
-
Take the puddings out of the steamer and let them cool. Place them in the refrigerator for a minimum of 2 hours. Serve the red bean pudding chilled.