Red Bean Paste Pastry

Red Bean Paste Pastry

　　Ingredients: 500g glutinous rice.

　　Seasonings: 250g kidney beans, an appropriate amount of cooking oil, salt, MSG, Sichuan peppercorn powder, ginger paste, chopped scallions, etc.

　　Cooking method: Deep-frying. Wash the glutinous rice thoroughly, soak and steam until cooked, then pound it to a semi-pasty texture to be used as the outer wrapper. Wash the kidney beans, cook them until very soft, then mash them into a paste. Add salt, MSG, Sichuan peppercorn powder, ginger paste, and chopped scallions, stir well to make the filling. Divide the pounded glutinous rice evenly into 10 portions, flatten each portion, wrap in the filling, and shape into round pockets. Deep-fry in oil until the surface is crispy and golden brown.

　　Flavor profile: Golden in color, crispy on the outside and soft on the inside, with a fragrant and refreshing sticky rice taste. It has been awarded the title of “China’s Famous Snack” at the second edition of the competition.

　　Technical tips: The heat of the oil must be well controlled. The kidney beans should be cooked in cold water, and the softer they are boiled, the better.