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Red Beans in Syrup
This recipe hails from Shanghai and is a peasant staple, dating back centuries. Traditionally, tangerine peel is added for a citrus tang. Like most pulses, red beans have to be soaked for several hours or overnight before use. They swell up considerably when soaked and cooked.
Ingredients
300 g 11 oz 1¾ cups
Method
- Put the beans in a pan, add plenty of water and bring to the boil. Boil rapidly for 10 minutes, then cook for 30 minutes, or until very tender. Drain.
- If using the solid palm sugar, grate with a sharp knife into a small pan with a little water and boil to dissolve the shavings. Once dissolved, strain the syrup through a fine sieve/strainer to remove any grit.</
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