Red bean pastry filling (红豆馅)

I always consider red bean paste hard to make. You can buy peeled green bean halves, but there is no peeled red beans. What do you do with the skin? Traditionally, you have to filter with cotton cheesecloth, and then let the paste precipitate. But nowadays, with a good blender, we can nuke anything :-)

Ingredients:

Red beans, sugar, oil, water

Steps:

1. Soak red beans in water overnight.

2. Put red beans in sauce pan with water, bring  to boiling for 10 minutes.
3. Drain the water from sauce pan, and rinse the red beans with cold water again. This is to remove some tartness.
4. Add plenty of water in the sauce pot, and cook until red beans are soft. It probably takes 1 hour or more unless you have a pressure cooker.
5. Drain the red bean, use a blender to blend the red bean into paste.
6. Pour the paste in a frying pan, add sugar to your liking. Add 1-2 tablespoons of oil. Keep stir until you can cut through the paste and leave clear mark.

7. Once red bean paste is cool, you should use it within 3 days. Or pack it and freeze it for later.