| 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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