4 oz ramekins.
Stir red bean paste and 1 oz chocolate
e going to make a red bean whipped cream. Pour the heavy
ou prepare the dumplings.
Red Bean& Corn Dumplings for 3 Sisters
Cream butter and sugar together.
Add vanilla and stir.
Add flour and mix well.
Place half of dough in a greased 9 1/2 x 11-inch baking pan.
Spread dough to cover bottom of the pan. Then spread red bean mixture over dough.
Top with remaining dough.
Beat 1 egg and brush the top of dough.
Bake at 375\u00b0 for 45 minutes.
eat and whisk in the red bean paste. Strain the entire mixture
about 10 minutes.
Stir red bean paste into the thickened milk
ooking.
Fill crepe with red bean paste (or other toppings) and
Mix bean paste and Mandarin Marmalade.
Stir in the liqueur. Fold into whipped topping, chill.
Serve over ice cream or pound cake.
Wash dry beans and let soak overnight in about 6 cups of water.
Next day, drain, if any water is left, and put in slow cooker. Cover with 5 cups of water and pour in box of Zatarain's red bean mix.
Also add sausage, if desired.
Cook about 6 hours on medium heat. Serve on rice.
Sift together flours.
Stir in oil and water.
Add sugar.
Form into round circles and flatten.
then fill with red bean paste in the center.
Bake at 400 for 15 min until golden.
Soak the red beans at least 24 hours,
Mash recipe :
In medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring, until fragant, about 7 minutes. Add beans, broth, and salt; bring to a simmer and cook for 5 minutes. Remove from pan and stir in cilantro and mash with a potato masher to a coarse puree. Add pepper to taste. Serve warm.
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Cake recipe:
Form Bean mixture into 4 patties. In a large skillet, heat 2 T oil over medium heat. Add patties and cook until heated through, about 3 minutes per side.
ooked.
Serves 15.
Recipe can be doubled, tripled to
owder and then add the red bean paste into the bowl.
Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit & Nuts
ine, soy sauce, brown bean paste, red bean curd, star anise and salt
If you find that the bean are runny then keep in
Wrap red bean paste in aluminum foil and
Combine water and beans in a large pot, bring to a boil.
Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?).
Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes).
Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.
Prepare beans for cooking according to the master recipe.
In Dutch oven or sauce pot, combine beans with about 5 cups fresh water.
Bring to boil; reduce heat to low.
Cover and simmer beans 30 minutes.