Red bean paste filling

Soak 200 grams of dried red beans in water overnight (more than 8 hours), then weigh them again (mine was 330 grams) and add 1.5 times the amount of water (495 grams of water). Put it in the main pot and cook for 60 minutes at 100 degrees, stirring occasionally with a small spoon until done.

Pour out the cooked red bean soup, then grind for 30 seconds at speed 7. 2. Add 80g lard and 120g powdered rock sugar. <If making mooncakes, remember to add 150g lard, 150g powdered rock sugar, and 30g maltose>

Tm5 puts the net pot on the lid of the pot, <Tm6 puts on the splash guard> and cooks for 20 minutes at V mode, speed 3, until the soup is reduced <if it’s still too watery, you can continue to cook for another 5 to 10 minutes>. It doesn't need to be too dry, because it will thicken once it cools.

Pour into a sealed jar, and it’s ready once cooled. <No preservatives added, consume as soon as possible after refrigerating>

Making red bean buns and eight-treasure rice are both very delicious 😋