Red Bean Creme （红豆沙）

(Serves 6)

Ingredients:

• 40g White Lotus Seed, soaked
• 40g Dried Pak Hup, soaked for 3 hours
• 250g (1cup) Red Beans, soaked overnight
• *1250ml (5 cup) Water for boiling white lotus seeds & red beans
• *625-750ml (2.5-3 cup) Water for blending the red beans
• 2 pcs Preserved Mandarin Peels
• 150g Rock Sugar

To Steam Pak Hup: - 60ml (1/4 cup) Water 1.5 tbsp Sugar

Thickening: 35g (2.5 tbsp) Rice Flour mixed with 80ml (1/3 cup) Water

Method:

1. White louts seeds to be boil with 250ml (1 cup) water until soft and dry.
2. Pour pak hup, the 60ml water and 1.5 tbsp sugar in a rice bowl; Mix well and steam for 30 mins.
3. Boil read beans with remaining 1000ml (4 cup) water, until very soft. Add water if nessesary.
4. When the red beans is soften, blend well with mandarin peels by adding 1 cup of water at a time. Blend till paste like.
5. Put all (including the rock sugar) into a pot. Boil with meduim heat till sugar dissovle.
6. Add in the thickening; stir continuously and cook until it has thicken. ** If it is too thick, more water can be added. Serve hot.