Crispy Red Bean Paste
A sweet dessert made by coating red bean paste balls in bread cubes, deep-frying them, then glazing with sugar syrup.
Ingredients
Red bean paste (shaped into balls about 1.5 cm in diameter)
150g
Bread (cut into small cubes)
50g
Flour (for coating)
25g
Egg (beaten)
1
Sugar
100g
Soybean oil (for frying)
75g
Instructions
1
Prepare the red bean paste balls
Cut the bread into small cubes. Shape the red bean paste into balls about 1.5 cm in diameter and dust them with a layer of flour. Crack the egg into a bowl and beat it evenly with a chopstick. Dip the flour-coated red bean paste balls in the beaten egg, then roll them in the bread cubes. Repeat the dipping-and-rolling process twice.
2
Deep-fry
Pour oil into a wok. When the oil reaches medium heat (about 150°C / 5/10 hot), add the red bean paste balls and fry until golden brown, then remove and drain.
3
Coat with sugar syrup
Add water and sugar to the wok and stir-fry into a light yellow syrup that can spin fine threads when pulled. Add the red bean balls, take the wok off the burner, and shake the wok to coat the balls evenly with the syrup. Serve immediately.
