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Method :
1. Pick out
impurities from red beans. Soak in water for 4-6 hours. The water surface
must be higher than the red beans by 2 inches.
2. Pour out the
water used to soak red beans. Bring another saucepan of water to a boil.
Add red beans and cook till the skin of red beans splits open. When the
beans are cool, drain and put on a mixer with 1/2 cup of water. Crush and
mix. Pour the crushed red bean mixture into a clean gauze bag. Bind
tightly. Dehydrate further by placing a heavy weight on top. The mashed
red beans are ready when no longer wet.
3. Put
ingredient (1) on a frying pan. Boil over low heat. When sugar has melted
and the mixture becomes shiny brown, add mashed red beans. Switch to
moderate heat, keep stirring till half amount of water evaporates. At this
moment, the red bean paste should be dark red and very fragrant. Remove
and divide into 2.6 ounces balls.
4. Blend
ingredient (2) and knead into a smooth dough. Cut into 4 ounces pieces.
Shape each piece into a round ball, flatten, then roll into 1-inch thick
wrapping skins. Place red bean ball in the center, pinch the edges
together carefully. Flatten slightly (be gentle).
5. Fry over
moderate heat in a pan with 2/3 cup of oil. Turn from side to side. Fry
till both sides are browned. Serve.
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