Kidney Bean Cakes
Savory kidney bean cakes are soft and tender with a fragrant pepper aroma, while sweet ones are cool, sandy, fine and glutinous.
Ingredients
large kidney beans
500 g
Sichuan peppercorns (toast until fragrant, grind into powder, mix with salt to make Sichuan pepper-salt, set aside)
10 g
salt
10 g
Instructions
1
Step 1
Wash the large kidney beans and soak for about 2 hours. Toast the Sichuan peppercorns until fragrant, grind into powder, and mix with salt to make Sichuan pepper-salt; set aside.
2
Step 2
Place the soaked kidney beans in a pot of boiling water and cook until very soft and broken down. Remove and drain off excess water, then pass through a sieve to remove the skins, forming a smooth bean puree. Mix in the Sichuan pepper-salt, spoon the mixture into molds one at a time, press firmly, then tap out to serve.
