Red bean cake is a traditional Japanese snack. This time I used the recipe of Iijima. Her red bean paste practice is not troublesome, just take some time. There is an ancient one that belongs to the taste of aunt. (The following is the amount of 8-10 cakes)
The red bean paste recipe of Iijima is cooked 3 times. Red beans are rinsed clean.
Cook the red beans for the first time, put the red beans into the pot, add 400cc of water, and boil over high heat. Sift through the sieve immediately after boiling and pour off the soup.
Boil the red beans for the second time, put the red beans into the pot, add 900cc of water, and boil over medium heat. After boiling, turn into a small fire and cook for another 20 minutes. Drain and remove the floating foam while boiling, then sift through the sieve and pour off the soup.
Boil the red beans for the third time, wash the pot, put the red beans into the pot, add 800-1000cc of water, and boil over medium heat.
The lid does not need to be covered too tightly. After boiling, turn it into a small fire and cook for about 1 hour. Pick up the lid from time to time to float the foam.
After the red beans are boiled, pour the broth in the pot to a height that only slightly covers the red beans, add the granulated sugar and the tri-warm sugar three times and mix. Continue to cook over low heat and stir with a spoon to avoid scorching.
When the broth is thickened, add 1 撮 salt.
Stew until the consistency of the rice spoon can be picked up, put the red bean paste into the bowl and let cool.
Soak the glutinous rice and white rice for 30 minutes, add an appropriate amount of water to the rice cooker, cook until it is slightly hard and taste good (the method of cooking is similar when it is peaceful).
Put it in a large bowl, smash it slightly with a grinder, and let it cool off.
After cooling, pour the rice into an elliptical shape (the sticky rice is very sticky, and the hands can be dipped in water).
Place the red beans on the palm of your hand and put the rice balls in the red bean paste. If the red bean paste is too moist and sticky, you can put it a little longer and pack it.
1 Red beans will swell during cooking, so I increased the amount of water slightly. The amount of sugar can be adjusted according to your taste. 2 Tri-warm sugar is a kind of yellow granulated sugar. It is a specialty of Japan and is often used in Japanese cuisine, especially Japanese desserts. The tri-warm sugar is made from the sugar liquid after the production of white sugar, so the color is yellowish and has a strong sweet taste. Without tri-warm sugar, you can replace it with fine sugar. 3 If you like a little grainy taste in the red bean paste, always stir in the same direction during the mixing process in steps 6 and 7.