Do Sha Bao Filling (Red Bean Bun Filling)
"Mmm....sweet, smooth, warm and with just the righ depth of flavor -- there's nothing like dou sha bao. Though primarily is a filling for Chinese steamed buns, this versatile and fairly healthy sweet tooth satisfier can also be spread on toast, used as a pancake filling, or eaten like refried beans. For some reason, do sha bao are extremely popular among female college students and taxi drivers."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
4-6 Bun Fillers
- Serves:
- 4-6
ingredients
- 2 1⁄2 cups adzuki beans
- 1⁄3 - 1⁄2 cup sugar
- 1 -2 tablespoon shortening
- 2 teaspoons cornstarch
- 1⁄8 cup water
directions
- Bring water to a boil in a saucepan, dissolve in sugar and shortening.
- Bring beans and bean liquid to a boil in a saucepan or large skillet.
- Add water-shortening-sugar mixture.
- Boil vigorously and mash for 15 minutes or until a paste begins to come together.
- Dissolve cornstarch in a little water and stir in to aid the formation of the paste.
- Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.
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RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
