Step into the culinary world of Beijing with 芸豆卷, a classic and elegantly simple dessert that captivates with its delicate sweetness and smooth texture. Often enjoyed during festive occasions or as a light snack, this traditional Beijing pastry, made primarily from white kidney beans, offers a refreshing contrast to more elaborate Chinese sweets. It’s a testament to the fact that sometimes, the most profound flavors come from the purest ingredients. Join me as we explore how to recreate this delightful treat in your own kitchen!
🥢 Ingredients
- 500g White Kidney Beans (白芸豆)
- 200g Granulated Sugar (adjust to taste)
- 500ml Water (for cooking beans, adjust as needed)
- A pinch of Salt (optional, enhances sweetness)
- 1 tbsp Vegetable Oil (for cooking the paste, prevents sticking)
- Optional: Sweet Osmanthus Sauce or Honey for serving
🔥 Instructions
- Prepare the Beans: Rinse the white kidney beans thoroughly. Soak them in plenty of water overnight (at least 8-10 hours) to soften.
- Cook the Beans: Drain the soaked beans. Transfer them to a pot, add fresh water (enough to cover the beans by about 2-3 cm). Bring to a boil, then reduce heat and simmer until the beans are very tender and can be easily mashed (about 1-1.5 hours). You can also use a pressure cooker for about 20-30 minutes.
- Make the Paste: Drain any excess water from the cooked beans. While still warm, mash the beans thoroughly. For a very smooth paste, pass them through a fine-mesh sieve or use a food processor until completely smooth.
- Cook the Paste: Heat a non-stick pan over medium-low heat. Add the bean paste, sugar, and a pinch of salt. Cook, stirring continuously, until the sugar dissolves and the paste thickens and dries out significantly. Add the vegetable oil towards the end to make it smoother and prevent sticking. The paste should be firm enough to hold its shape. Let it cool slightly.
- Form the Roll: Lightly dust a clean work surface or a piece of parchment paper with a little cooked glutinous rice flour (or cornstarch) to prevent sticking. Take a portion of the slightly cooled bean paste and flatten it evenly into a rectangular shape, about 1-1.5 cm thick.
- Roll and Chill: Gently roll the flattened bean paste tightly from one end to the other, forming a log. Wrap the roll tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
- Serve: Once chilled and firm, unwrap the bean roll and slice it into desired thickness (about 1.5-2 cm). Arrange on a serving plate. Optionally, drizzle with sweet osmanthus sauce or honey just before serving for an extra layer of flavor.