Sweet Potato and White Bean Paste
Step 1: Boil sweet potatoes and white beans, remove the skins, and chop them into small pieces.
Step 2: In a blender, combine the sweet potatoes, white beans, 300ml of the cooking water, and 50ml of butterfly pea flower water. Blend until smooth.
Step 3: Strain the mixture and add coconut oil. Stir continuously over medium heat. After 5 minutes, add another third of the coconut oil. Continue cooking for 5-10 minutes, then add the remaining oil and stir until the mixture thickens slightly.
Step 4: In a separate bowl, dissolve tapioca starch in 40ml of water. Add this to the sweet potato mixture and stir. Reduce the heat to low and continue cooking until the paste comes together into a smooth mass.
Step 5: Let the paste cool, then shape it into balls.
Red Bean Paste
Step 1: Soak the beans overnight, then rinse and cook them in water. Blend the cooked beans with 300ml of the cooking water and strain to remove the bean skins.
Step 2: Stir the bean puree, sugar, and 30ml of coconut oil over low heat. After 5 minutes, add the remaining coconut oil. Continue cooking until the mixture thickens and the water evaporates.
Step 3: Dissolve wheat flour in 30ml of water and add it to the bean paste. Reduce the heat to the lowest setting and cook the paste until it forms a firm yet soft and sticky mass.
Step 4: Let the paste cool, then shape it into balls.
Lotus Seed and Longan Paste
Step 1: Boil lotus seeds until tender. Blend the seeds with the cooking water. The more water you use, the easier it will be to blend the seeds smoothly.
Step 2: Strain the mixture, then add sugar and 30ml of coconut oil to a pan. Stir over heat for about 5 minutes, then add the remaining coconut oil and continue cooking for another 10 minutes. Dissolve wheat flour in 30ml of water and add it to the pan. The paste will thicken significantly.
Step 3: Soak the longans in warm water, then rinse and chop them into small pieces. Add the longans to the pan and reduce the heat to low. Continue cooking until the paste comes together into a soft and sticky mass that doesn’t stick to your hands.
Step 4: Let the paste cool, then shape it into balls.
Notes on Making Sweet Pastes:
The sweet potato and white bean paste is softer than the red bean paste, so you can add cornstarch if you prefer a firmer texture.
For the lotus seed and longan paste, you can use either fresh or dried lotus seeds. If using dried seeds, soak them in warm water for 2 hours before cooking.
Always cook the pastes over low heat to prevent the oil from splattering.
Stir continuously to avoid burning the paste and to ensure a delicious flavor.
Cover and refrigerate any unused paste. The drier the paste, the longer it will keep. However, it’s best to use the paste within a week to maintain its fresh, soft, and sticky texture.
We hope you enjoyed learning how to make these sweet pastes for your Mid-Autumn Festival treats. We wish you success with these recipes and a happy holiday season ahead!
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Reference: cooky.vn
