Clean the red beans and soak with clean water overnight. On the next day, drain.
Place the red beans into high pressure cooker. Add water until 2cm higher than the beans level.
Cook for 20 to 25 minutes in high pressure cooker. Almost all of the water should be absorbed well.
Spread castor sugar, cool down and fridge overnight before using.
How to make the bread
In a stand mixer, place all of the dough ingredients in and then knead for 6-8 minutes at slow speed.
Shape the dough into a ball and set aside in warm place for 1 hour or until double in size (the time needed is very much depending on your room temperature).
Add around 2 tablespoon of flour in the dough and continue kneading the dough for 2 minutes at low speed in a stand mixer.
Transfer out and halve the dough. Shape each portion into a large rectangle. Imaging there are there parts of the rectangle, lace the sweetened red beans in the middle part and fold the two ends over. Seal the wrapper completely. Repeat to finish the other half part.
In a non-stick pan, brush a small layer of oil and place the large bread in. Fry over medium to slow fire for 6 to 8 minutes for the first side. Turn over the fry the other side for another for 5-6 minutes. Fry the two side in turn for another 2-3 minutes. Slightly fry the four edges too.
Cut into small strips using a bread knife and serving with congee or soups.
Sweetened Red beans https://www.chinasichuanfood.com/sweetened-red-beans/ March 27, 2019