Red bean paste #2

Ingredients

Quantity		Ingredient
1		Piece dried tangerine peel
1	cup	Chinese red beans
		Water to cover (up to)
¾	cup	Sugar
½	cup	Water (up to)
6	tablespoons	Lard

Directions

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.

VARIATION: For the red beans, substitute ½ cup red bean powder (also known as red bean flour). Omit steps 2 and 3. Add this powder along with the tangerine peel at the end of step 4 and stir in to dissolve. Then add the lard and cook as in step 5. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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