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| red date paste |
Chinese red date is a sweet and
fragrant dried fruit, used a lot in healthy soup to promote circulation. Red
date paste is a good filling for sweet dessert, but is relatively hard to find as there is
a lot of work to remove the skin and stone.
I bought some extra large red dates and
immediately made me think of making this paste.
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| red date |
After reading up on the internet, I decided
to try this following method, modified and simplified. I did not add oil in the
paste as I like it less heavy:
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| peeled cooked red date |
1. Cover red date 2/3 with water, bring to
boil and simmer for an hour, turning regularly to soften the skin, until most
water evaporated.
2. When cool enough to handle, peel skin
and remove stone.
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| cooked red date peeled and stone removed |
3. Put back into the pot with any remaining
cooking water, press to form a paste, colour will darken in the process.
4. If the paste is too wet, dry cook in a non-stick
pan until dry enough to use. Keep in the fridge and use within a few days.
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