Rinse the dried red beans thoroughly. Soak the red beans and dried tangerine peel in separate bowls of water overnight or for at least 4 hours.
Drain the soaked red beans. Place them in a pot with 1000ml of water and bring to a boil. Reduce heat and simmer until the red beans are very soft, about 60 minutes. Mash about half of the cooked red beans, leaving the rest whole for texture.
Remove the soaked tangerine peel. Scrape off the white pith from the back of the tangerine peel (this reduces bitterness) and finely chop the peel.
In a separate saucepan, combine brown sugar with 250ml of water. Heat gently, stirring until the brown sugar is completely dissolved to form a syrup. Set aside to cool slightly.
In a large mixing bowl, gradually whisk the mung bean starch with the remaining 250ml of water until a smooth, lump-free slurry is formed.
Pour the slightly cooled brown sugar syrup into the mung bean starch slurry. Add the mashed and whole red beans, along with the finely chopped tangerine peel. Stir everything well until thoroughly combined.
Lightly grease a heat-proof dish (e.g., a square or rectangular cake pan). Pour the combined mixture into the prepared dish. Steam over high heat for 40-50 minutes, or until the pudding is firm and translucent.
Carefully remove the dish from the steamer. Let the pudding cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing into pieces and serving.
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