![Close-up of Stuffed Five Berries with Jam [Chinese Tea]](/img/img/c38d7477fc0344b2b3c59ac0810ba7b6_1080w_1920h.webp)
Stuffed Five Berries with Jam [Chinese Tea]
Five Berry Jam Filling for Chinese Tea is a masterpiece! It brings together the essence of five kinds of berries, sweet and sour, with a rich fruity flavor. Combined with white kidney beans, which are steamed and crushed to create a delicate texture, the five-berry jam neutralizes some of the tartness of the berries and makes the overall sweetness more balanced. Take this filling for Chinese tea, whether it is wrapped into the moon cake crust, or made into a delicate pea yellow shape, one bite, first feel the dense white kidney beans, and then five-berry jam fruit flavor instant release, rich layers, to bring a new taste to the traditional tea, it is very suitable for enjoying with tea.
Ingredients
- White Kidney Bean 400 grams
- Five Berry Jam 100 grams
- Corn Oil 100 grams
- Sugar 50 grams
- Sugar 60 grams
Instructions
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Soak the white kidney beans overnight and peel off the skins after soaking.
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Put the peeled white kidney beans into an electric pressure cooker, add water not deeper than 1 cm above their surface and cook.
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Transfer the cooked white beans to a food processor, add the five-berry jam and corn oil, and puree until fine.
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Pour the pureed beans into a non-stick skillet and sauté over medium heat.
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When the water becomes less, add the sugar and continue to stir-fry.
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When the mashed beans start to clump together, add the water syrup and continue to stir-fry.
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Keep sautéing until the bean puree doesn't stick to the spatula or pan at all, and the five-berry jam filling is done.
