"Homemade Tsubuan red bean paste and cream cheese on vege cracker with cilantro. A sweet and savory appetizer, combining both the creamy texture of the cream cheese and sandy texture of the red bean paste, and a faint fragrant of cilantro."
Homemade Tsubuan Red Bean Paste
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The use of red bean paste here is absolutely unique and very well executed. Topped on a vegan cracker with some cream cheese, it's a burstof flavor in one single bite.
RECIPE:
Cream crackers
Cream cheese
Olive oil
Red Beans
Sugar
Pinch of salt
To make the Tsubuan Red Bean Paste:
Soak 200g red beans overnight
Drain off the water and rinse the beans
Put the beans in a pot, cover with water and bring to boil
Once boiling, turn down the heat to medium low and keep it simmering
Stir occasionally and add water to cover just over the beans
Once the bean can be smushed easily, it's done
Turn up heat to high and stir in 200g of sugar (Red bean:Sugar ratio 1:1)Add salt and turn off heat
To assemble:
Spread the red bean paste on cream cracker and top it with diced cream cheese. Garnish with cilantro and drizzle with olive oil.
That makes a perfect sweet and savory appetizer!
RECIPE:
Cream crackers
Cream cheese
Olive oil
Red Beans
Sugar
Pinch of salt
To make the Tsubuan Red Bean Paste:
Soak 200g red beans overnight
Drain off the water and rinse the beans
Put the beans in a pot, cover with water and bring to boil
Once boiling, turn down the heat to medium low and keep it simmering
Stir occasionally and add water to cover just over the beans
Once the bean can be smushed easily, it's done
Turn up heat to high and stir in 200g of sugar (Red bean:Sugar ratio 1:1)Add salt and turn off heat
To assemble:
Spread the red bean paste on cream cracker and top it with diced cream cheese. Garnish with cilantro and drizzle with olive oil.
That makes a perfect sweet and savory appetizer!