Yield: 250g red bean paste
80g dried red beans
1 blade pandan leaf
50g raw sugar
1/8 tsp salt
10g unsalted butter
1. Rinse and soak red beans with about 2cm deep of water. Cover and place the bowl of beans in the fridge for overnight soaking. Or, you can soak the beans for 4 hours in room temperature.
2. Drain away the water.
3. Pour the beans into the inner pot of the thermal cooker. Add water to about 2 to 3 cm above the beans.
Add a blade of pandan leaf.
Cover and bring to a light boil for about 15 minutes.
4. Transfer the inner pot to the outer thermal cooker and cover with a lid quickly to prevent heat loss to the surroundings.
Let the red beans self-cook in the thermal cooker for about 1 hour.
5. After 1 hour, open the lid and try crushing one to two beans with your fingers. If the beans are not soft enough, heat the inner pot over the stove for about 5 to 10 minutes at low temperature. Return the inner pot to the outer pot, and let it stays for about 20 to 30 minutes.
6. After the second simmering, try crushing the beans again. If the beans are soft, then pour about 80% of the red beans soup into a bowl, leaving behind about 1cm deep jof soup in the pot.
7. Add 50g of raw sugar and 1/8 tsp of salt to the red beans, stir briefly and bring to a light boil.
8. Stir regularly till the red bean "soup" has thickened.
9. Add in butter and continue to stir.
10. After the butter has melted and mixed well, use the back of the soup spoon to mash the red bean.
11. The red bean paste is ready when it has reached your desired consistency.
12. Transfer the red bean paste to a clean and dry container. After the paste has cooled down, cover with a lid and store in the fridge till needed :)