INGREDIENTS

INSTRUCTIONS

Wash beans well. Simmer with 4 cups water about 40-50minutes. Add water if
needed to keep the beans covered. When you can squash a bean easily between
your fingers, drain the beans and mash them. In a mesh basket (preferably
bamboo :-) over a large bowl, strain the bean mixture in batches by pushing
through the mesh under running water (the idea is to leave the bean skins
in the basket).
Put the liquid you strained into a linen/cotton bag (a jelly bag seems like
it will work... says about 25cmx25cm or 12"x12"), and squeeze out the water
with your hands by twisting the bag.
Have a large bowl of water, and knead the bag in the water (this is to get
the bitterness out) changing the water several times. Squeeze the water out
at the end as much as possible.
Add an equal amount of sugar into a saucepan with the bean paste from the
bag. Mix with a wooden spoon and knead over low heat (careful not to burn
it). Add salt and mix to desired "stiffness".
Another variation, instead of just adding sugar, make a sugar syrup first
with an equal amount (weight) of sugar, 40% water, and 1% salt. Then add
the bean paste and mix well over low heat.
White "an" can be made the same way using white beans. Change the water
during the inital boing 2-3 times to make sure the beans stay white. Also,
very important in the last step not to start burning! Posted to fatfree
digest V97 #031 by Aiko Pinkoski <aiko@mil.emc.com> on Mar 19, 1997

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