Red Bean Filling

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After read mung bean filling from Christine's Recipes I keen to try. Instead of mung bean I used red bean. Although I used to make own red bean filling, it is not good as mooncake filling.

I used to blend my cooked beans and it ends up quite a lot liquid. It takes longer time to reduce the moisture. This time I discard excess water and press through fine sieve to get smooth purée.

In her recipe, wheat starch is used. I found that it not only helps on getting smooth filling it also reduce the splitting during the cooking process. Therefore no need to worry of 'volcano' popping out from hot red bean filling :D

I'm glad I made it! I would say it is my best red bean filling recipe I ever make. Maybe it is too late for your mooncake filling. But you can make this red bean filling for steamed buns and bread too.  

 

Reference from Christine's Recipes, mung bean filling
Yield about 1.5kg
Ingredients:
600g red beans
2 tbsp salt (for soaking beans)

220g caster sugar
120ml vegetable oil
3½ tbsp wheat flour

Methods:
1. Rinse red beans well. Add 2 tablespoons salt into water and soak the beans at least 2 hours.

2. Drain away the salt water. Put the beans into a container. Fill with fresh water and make sure the beans are fully covered. Keep in freezer for overnight.

*I learnt this trick from a Taiwanese cooking show. This can help the process of getting nice soft texture (绵细) beans. This method also can be used in soaking peanuts, black beans etc.

3. The next day, remove the beans from freezer and put into pressure cooker (no need to defrost). Cover the beans with water (about double of the beans weight). Cook for 5 minutes.
*do adjust accordingly. The red beans should be easy to be smashed with finger tips after cooked.
 

4. Drain beans out and discard excess water. Use a large spoon to press through a fine sieve. You’ll get very smooth red bean puree.

5. Transfer the puree into a heavy bottom wok (or pot). Add sugar and oil. Combine well. Cook over medium high heat until moisture is reduced by two-thirds. Sift in wheat flour in batches and stir to combine well between each addition. Reduce heat to low and simmer until thickened, stirring constantly, about 15 to 20 minutes.

6. Transfer into a large bowl and let it cool down completely. You can make red bean filling one or two days ahead. Wrap it in plastic film and store in fridge.
* The cool red bean filling will become curdle. Just knead the filling for few times and it will get back smooth again. Divide into required portions. Then shape into balls before wrap.

The filling is not too dry or not too wet. The texture should be like smooth dough, easily pulled away from pan.

I'm sharing this post at Muhibbah Malaysian Monday hosted by 3 hungry tummies