| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Seasoning | 4 | Servings |
INGREDIENTS
| 1 | Piece dried tangerine peel | |
| 1 | c | Chinese red beans |
| Water to cover (up to) | ||
| 3/4 | c | Sugar |
| 1/2 | c | Water (up to) |
| 6 | tb | Lard |
INSTRUCTIONS
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 1/2 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, http://www.erols.com/hosey.
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