Red Bean Fool (Cantonese)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces red beans (azuki beans), washed and drained 4 teaspoons glutinous rice, washed and drained 3 pints cold water
1 piece dried tangerine peel, washed 3 teaspoons peanut or corn oil 1 cup sugar
heavy cream to serve (optional)



1 Soak the beans and rice for half a day or overnight in 5 cups of cold water. Do not drain. (This step may be omitted.)
2 Put the beans, rice and peel into a large saucepan, add the oil and the remaining cold water. If step 1 has been omitted, add all the cold water. Bring to a boil. (If boiling water is poured on the tangerine peel, it will taste bitter.) Lower the heat, cover and simmer for 2 hours, stirring occasionally and checking the water level. The volume should be reduced to 4 to 4-1/2 cups for the right consistency-gluey-with water just covering the beans.
3 Add the sugar and simmer until completely dissolved. Remove and discard the tangerine peel. Leave uncovered to cool.
4 Liquidize the bean mixture. Chill the fool in the refrigerator. Serve, with cream, at the table.
5 NOTE: For those who like a more pronounced flavor of the tangerine peel, it can be liquidized with the cooked red beans. Also try the fool served hot with cream.

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