HOW TO USE RED BEAN PASTE RECIPES

Steps:

• Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
• Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
• Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

Steps:

• If desired, place bean paste in a food processor. Cover and process until nearly smooth. Scoop into 12 mounds on a parchment-lined tray or baking sheet (a slightly rounded tablespoon each). Freeze f1 hour. Shape into balls. Freeze again for 1 to 2 hours or until firm.
• Meanwhile, for dough, in a medium bowl whisk together the golden syrup, alkaline water and shortening in a large bowl until combined. Add the flours. Stir with a wooden spoon until dough starts to come together. Gently knead the dough until a smooth dough is formed. Wrap in plastic wrap and set aside to rest, 45 to 60 minutes.
• Preheat oven to 350°F. Divide dough into 12 equal pieces. Lightly flour a work surface. Use a rolling pin to flatten the dough to about 1/8 inch thick, about 3 1/2 nches wide. Place one of the bean paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball on the work surface until smooth.
• Line a baking sheet with parchment paper. Place the filled ball, rounded side up, in a plastic 2-inch wide mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet. Chill while filling and shaping remaining dough. Arrange cakes 2 inches apart on baking sheet.
• Bake 10 minutes. Remove and cool 10 minutes. Brush with egg mixture. Bake 10 minutes more or until golden. Remove and cool completely on sheet on a wire rack.