For
preparation of cake pastry and cooking method, please refer to
method of Mooncake.
Wash red
beans. Bring a suitable amount of water to the boil. Add red beans
and lye. Bring to the boil over high heat. Lower heat. Cook until
beans turn tender. Fold into bamboo basket. Knead and add water at
the same time. Knead until it turns a 'Sandy" texture. Discard bean
shell. Then put in a bag and tie up. Press out water.
Put red
bean mash in wok. Add half the sugar. Stir fry over low heat until
sugar has dissolved. Then add the other half of sugar. (If you want
to make red bean mash darker, you can add a little green vitriol).
Stir fry until red bean mash turns hard. Add oil and Chinese rose
wine. Stir fry to form red bean mash with rose fragrance. It is now
read for use.
