The fried festival food Sokka and Uncle are enjoying is filled with red bean paste.
Red bean paste 红豆沙 or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.
1 (500 g) package of sweetened red bean paste (Note: Keep refrigerated up until the moment you’re ready to use it. The original recipe made this from scratch, so you could do that too if you’d like.)
vegetable oil for deep frying
1/4 to 1/2 cup untoasted white sesame seeds (Note: I made the mistake of using toasted sesame seeds so as you can see from the photos above, they look a bit darker than desired.)
454 g (1 lb) glutinious rice flour
3 tbsp rice flour
2 tsp baking powder
200 g granulated white sugar
450 g water
1/2 tsp sea salt
2 tbsp vegetable oil
1/2 cup instant plain mashed potato flakes (Note: The brand I used was Betty Crocker. You could use unseasoned, finely mashed potatoes that were made from scratch instead if you wanted to, but I’m not sure how much you would need.)
In a large, heat proof bowl, mix together the glutinous rice flour, rice flour, and baking powder, and set aside. Read more here…