Red Bean Paste Cookie Food

RED BEAN PASTE COOKIE

Steps:

• Beaten the soft butter until light and white, add whisked egg and whisk until they are well combined.
• Shift flour and sugar in and add vanilla extract; knead to form dough. Cover with plastic wrapper and refrigerate for 1 hour.
• Pre-heat oven to 180 degree C (around 360 degree F)
• Shape the dough into a long log and then press down to a rectangular wrapper. Shape the red bean paste into a smaller long log too and place it in the center of the wrapper.
• Carefully fold the two sides up. Roll several times on the operating board and then cut the long log into one-bite size small cookies.
• Brush whisked egg on surface and decorate with sesame seeds (optional).
• Bake for 20 to 25 minutes until well colored!
• Cool down several minutes and enjoy! Better serve with tea!

ANKO (SWEET RED BEAN PASTE)

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.

MANJU (JAPANESE SWEET BEAN PASTE COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
• Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
• Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
• Bake in the preheated oven until tops are lightly browned, about 15 minutes.

SWEETENED RED BEAN PASTE

Steps:

• Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up. Drain and discard the water.
• Place the beans in a food processor and process until smooth. Add brown sugar and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry. Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.