Try this Red Bean Paste #2 recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1044 | ||
Calories from Fat: 173 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 1.3mg | 0 % | |
Potassium 4.9mg | 0 % | |
Total Carbohydrate 225g | 66 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 225g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1044
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