| Ingredient | Method |
| 300g White kidney beans (aka cannellini beans) 1/2 teaspoon salt 1/3 cups water 3-4 cups water 130-140g granulated sugar 35g homemade light corn syrup (optional) | 1. Rinse beans in cold water, remove bad and brown exemplars, Pour enough cold water to completely immerse the beans, usually 1 inch above dry beans in bowl. Soak the beans for a couple of hours - overnight until the beans double in size. 2. Peel the skins of and drain water from beans . Bring soaked beans, 3-4 cups of water and 1/2 teaspoon of salt in a pot over high heat. Reduce heat to medium and cook beans about 35-45 minutes until completely soft. If foam forms, skim off the top with a slotted spoon or change water completely and boil again. 3. Turn off the heat. Simmer for 1 hour. Remove the bean out from the water and drain it, and rinse with fresh cold water to get rid of any unpleasant smell, finally cool to room temperature. (beans should be very soft, firm and shouldn’t be cracked.) By the way, if you see the water that used to cook the bean will become sandy form (where it is some cracked melted bean inside the water). Don't waste it, just carefully drain the top water out. For the low part of sandy water, pour into a clean cloth to squeeze all the water out. 4. Blend beans using food processor into puree form. If hard to blend it, add water bit by bit (apprv 1/3 cups water). Then, press the puree bean through a fine sieve to remove any large puree chunks. This is a tedious process. 5. Add sugar to blended beans and stir over medium heat. Stir with a wooden spoon until paste almost thick. Add corn syrup to help keep moisture and continue stir until paste thicken enough. 6. The paste is ready to be removed from heat when you can cut through with the wooden spoon and the streak holds for a few seconds. 7. Remove from heat. Divide the paste in 1~2 cups and keep in airtight containers or wrapped in plastic wrap. Will keep refrigerated for up to 4 days. Frozen will keep up to 1 month. *makes apprv 720g |
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