I made this!

[plonq]

One of the important elements of learning to cook is the lesson in what not to do in the future.  For instance, if one is going to make red-bean filled dumplings, one should buy the canned bean paste and not bother making the paste from scratch.  That is not to say that one cannot make red-bean paste from scratch if one has more time and energy than brains, but one quickly learns that it's probably not something that one wants to do a second time.

Let's just say that it was more work than I had anticipated.

What inspired me to make the bean paste was some steamed rolls that dronon made awhile back for a pot luck supper.  The rolls were very good, and while I was munching on one I kept thinking how they were just about the right consistency to make some steamed, sweet red-bean filled dumplings...


It tastes much better than it looks.



I can't shake the feeling that I've probably perverted a few existing recipes to come up with these (aren't the dumplings usually made from rice flower?) but that's one of the other important lessons in cooking; don't be afraid to experiment.  If we end up entertaining friends again this weekend then I may haul out the steamer and make another batch (I have lots of bean paste left over).

Comments

[duncandahusky.livejournal.com]

[From the red-bean paste recipe]
Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture.

They make that sound so simple, don't they? I mean, heck, it's just a few sentences, right? Sort of hard to get a picture of what a messy job this is, or maybe the joy of burning your hands on the hot/scalding beans.

Other than that, it actually sounds pretty tasty.

[plonq.livejournal.com]

The hardest part was forcing the beans through the sieve. I broke the first sieve about 1/4 of the way through and had to run up to the store for a replacement.

I'm not sure how they define "gently", but imagine wrapping up pottery clay in cheese cloth and then "gently" squeezing the excess water out of it and you'll have some idea of how much of a workout I gave my wrists.

On reinventing the wheel

[twoolfe.livejournal.com]

"Let's just say that it was more work than I had anticipated."
There'a a nifty old gadget that's intended to do just that,,, seperate pulp fron the *other* stuff. It's called a Foley Foodmill. It looks like a pot with a bottom fulla holes and an auger thing to smoosh the pulp through the holes. There are even little arms to set it on another pot saveing a paw AND a wire thingie under the holes that rotrates with the auger to scrape the pulp off the botton. I have no idea how old the concept is but one of them made the babyfood my brother and I enjoyed. Mine dates to the early 50's and is still smooshing stuff like de-skinning/seeding Tomatoes for a smooth Italian Gravy. As far as I know they're still being made.
Good Hunting.
T.

Re: On reinventing the wheel

[plonq.livejournal.com]

Aw man... Yes, something like that would have saved me a lot of work!

I wonder if a potato ricer would do the trick? I imagine the holes would probably be too big.

Re: On reinventing the wheel

[twoolfe.livejournal.com]

That'd be kinda difficult as the skins would cover the holes soon. The foley you crank backwards every 3 0r 4 cranks.
Just checked on Ebay http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=3275004870&category=11665
T.