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Chinese Red Bean Paste

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Well, what I did with this Red Bean Paste with was to add a few new flavors to the old classic Chinese recipe. Red Bean Paste is my favorite type of cooking and I have done my best for this one. Don't blame me if you feel like thanking me in person for this!
  Dried tangerine peel piece 1
  Red beans 1 Cup (16 tbs) (Chinese)
  Sugar 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Lard 6 Tablespoon

1. Soak tangerine peel; then shred fine.
2. Place red beans, tangerine peel and water in a saucepan. Bring to a boil and simmer, covered, until soft (about 1 hour).
3. Transfer beans and their cooking water to a blender and blend at high speed. Then put in a cheesecloth square and squeeze out as much of the liquid as possible. Reserve the mash, discarding the liquid.
4. Bring sugar and remaining water to a boil. Then cook, stirring, over medium heat until the mixture spins a thin thread when a small amount is dropped from the tip of a spoon (3 to 4 minutes).
5. Stir in mash and lard. Cook, stirring constantly, until mixture is thick and pudding-like.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2018 Calories from Fat 828

% Daily Value*

Total Fat 92 g141.5%

Saturated Fat 35.6 g177.9%

Trans Fat 0 g

Cholesterol 85.5 mg28.5%

Sodium 22.3 mg0.9%

Total Carbohydrates 264 g88.1%

Dietary Fiber 28.6 g114.4%

Sugars 153.7 g

Protein 42 g83.1%

Vitamin A 0.5% Vitamin C 27.4%

Calcium 16.4% Iron 68.7%

*Based on a 2000 Calorie diet

Chinese Red Bean Paste Recipe