Red Bean Paste / Mung Bean Paste

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Sweet red bean paste, is used in many confectioneries in China & Japan.  It is usually prepared by boiling and sometimes mashing red beans and then sweetening the paste with sugar.

Ingredients for Red Bean Paste

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  • 250 g Red Bean
  • 800 ml Water
  • 100 g Demerara Raw Cane Sugar
  • 2 tbsp Maltose
  • 15 g Wheat Starch
  • 1 tbsp Vegetables Oil
  • Pinch of Sea Salt

Preparation 

1. Soak red beans for 2 hours. It can be soak overnight. It is better place in refrigerator in summer. Rinse and drain.

2. Use a big saucepan/pot because the amount of red beans will double after cooking. Boil red beans in the pot with 800 ml water. Bring it to a boil and turn to low heat. Simmer until very little water left behind. Add sugar and salt and mix well.  You can also simmer in the rice cooker which I cook for about 1 hour.

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3.  Blend the cooked red bean into puree in a blender or food processor.

4.  Put the blended red bean puree back to the saucepan. Add maltose and oil. Heat over low heat and stir constantly until thick. It will thicken when it cool completely. Sift in wheat starch and stir well. Remove from heat.

5. Pour into a container to cool down. If you aren’t planning to use it all at once, you can divide it into 50 ~ 100 g packages. Wrap in plastic bag and store in Ziploc Freezer bags and can store in fridge for a week and freezer up to a month.

Mung bean is more widely known as green bean. As the name suggests, they are green in colour but when their skins are removed.  Mung beans are light yellow in colour.

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Mung Bean Paste Ingredients 

  • 300 g Split Mung Bean
  • 140 g Caster Sugar
  • 100 ml Oil
  • 20 g Wheat Starch

Preparation

1. Soak mung beans for 2 hours. It can be soak overnight. It is better place in refrigerator in summer. Rinse and drain.

2.  Use a big saucepan/pot because the amount of mung beans may double after cooking. Put washed mung beans in the pot and pour in water. Bring it to a boil and simmer for 10 mins. Skim off any scum from the water. Turn off heat and cover with lid for another 10 mins.

3. Drain through a cloth and blend in a food processor.

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4.  In a stainless steel pan, add mung bean paste and 1/2 of the cooking oil and sugar, stir until the sugar dissolve and combine with the paste. Add the remaining 1/2 oil, stir constantly until the bean paste is smooth and creamy. It dries up and does not stick to the sides of pan. Sift in wheat starch, stir well.

5. Pour into a container to cool down. It can keep in the refrigerator up to 4 ~ 5 days. If you aren’t planning to use it all at once, you can divide it into 50 ~ 100 g packages. Wrap in plastic bag and store in Ziploc Freezer bags and can store in fridge for a week and freezer up to a month.

46 thoughts on “Red Bean Paste / Mung Bean Paste

  • Sunday August 18th, 2019 at 01:17 PM
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    請問紅豆泥一定要放原蔗糖嗎?原蔗糖跟二砂一樣嗎?如果放白砂糖釋放多少呢?

    Reply
  • Monday October 15th, 2018 at 09:48 PM
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    肥丁老師,我的紅豆在雪櫃浸了4,5日,這幾天有換過水,因沒時間處理….現在沒有臭味,還有紅豆味,其實還可以用的嗎?

    Reply
    • Thursday October 18th, 2018 at 07:02 PM
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      若吃起來有酸味就不能吃

      Reply
  • Friday September 22nd, 2017 at 01:30 PM
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    請問用maple syrup或有沒有其他東西可代替麥芽糖可以嗎? 因我住在外國很難找到麥芽糖呢! 謝謝!

    Reply
  • Monday September 11th, 2017 at 10:34 AM
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    請問這個食譜大概做到多少gm的綠豆泥呢?

    Reply
  • Sunday September 10th, 2017 at 08:41 PM
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    請問可用水麥芽代替麥芽糖嗎?謝謝

    Reply
  • Saturday September 10th, 2016 at 03:16 AM
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    I followed your mung bean paste. Very good! Thank you!

    Reply
  • Monday August 22nd, 2016 at 10:17 AM
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    請問橙粉的主要用意是什麼,可以不加嗎?,謝謝妳

    Reply
    • Monday August 22nd, 2016 at 12:21 PM
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      澄粉是無筋麵粉 wheat starch
      如果你的餡料不需要塑形
      可以不加

      Reply
  • Monday April 4th, 2016 at 01:15 PM
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    嗨,请问红豆馅的蔗糖要放多少呢?谢谢

    Reply
      • Thursday July 7th, 2016 at 09:11 PM
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        請問原庶糖要放幾多呢?因為食譜冇寫,謝謝

        Reply
        • Thursday July 7th, 2016 at 09:36 PM
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          不好意思,應該是更新的時候不小心刪掉了
          90 ~ 100 g

          Reply
  • Tuesday April 21st, 2015 at 12:52 AM
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    請問可以放多久?

    Reply
  • Wednesday September 3rd, 2014 at 12:48 AM
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    請問,麥芽糖可以用corn syrup代替嗎?

    Reply
  • Thursday August 21st, 2014 at 09:10 AM
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    你好,按哩个方法整出来的冰皮月饼,第二日皮会变硬吗

    Reply
    • Thursday August 21st, 2014 at 09:39 AM
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      放入鐵盒裏,冰箱保存,不要放在出風口的位置,可保存軟度 2 ~ 3 天

      Reply
  • Tuesday August 19th, 2014 at 10:42 AM
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    你好 昨天我試做了綠豆蓉, 味道剛好,很好吃! 但不知道是不是炒得太乾,冷後就變得很散不能成團。 請問有辦法改善嗎? 謝謝

    Reply
    • Tuesday August 19th, 2014 at 03:09 PM
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      豆蓉冷後是很難塑型,炒的時候不用炒太乾的,如果太乾可以加多一點油 ( 不過這辦法不太好 ) ,或稍為蒸暖回溫

      Reply
  • Saturday August 2nd, 2014 at 02:14 PM
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    如果不用開邊綠豆,用有依的綠豆粒可以嗎?

    Reply
  • Monday July 14th, 2014 at 12:04 PM
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    為什麼做紅豆蓉時要加入麥芽糖?不加可以嗎? 或者有什麼替代品嗎?

    Reply
  • Pingback: 迷你銅鑼燒 Dorayaki ~ (無泡打粉)

  • Monday March 10th, 2014 at 05:18 PM
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    一定要植物油嗎?

    Reply
  • Tuesday August 13th, 2013 at 02:28 PM
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    想請問 澄面 英文的名稱是?

    Reply
      • Tuesday August 13th, 2013 at 07:53 PM
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        謝謝! 好喜歡你的網站。你的食譜你的照片全都很用心炮製,謝謝你的分享~我會成為你的忠實粉絲^^

        Reply
      • Wednesday September 7th, 2016 at 02:00 PM
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        如果沒有澄粉,可以用甚麼代替呢?

        Reply
        • Wednesday September 7th, 2016 at 03:10 PM
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          沒有就不加了,其他粉類口感不好

          Reply
          • Wednesday September 7th, 2016 at 04:04 PM
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            好的,謝謝!其實澄粉有甚麼作用?

          • Wednesday September 7th, 2016 at 08:25 PM
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            加固,使餡料容易塑形

          • Wednesday September 7th, 2016 at 10:19 PM
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            請問做好後,未用完的豆蓉可以放冰櫃嗎?

          • Wednesday September 7th, 2016 at 11:57 PM
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            可以急凍冷藏,用的時候放在餸菜櫃退冰,比較少生細菌
            如你的食譜之後不再加熱,例如做冰皮月餅
            退冰後最好加熱殺菌才食用

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