Chinese · Dessert
Sweet Red Bean Pie
A lightened riff on the classic Chinese red bean pie, where a butter-light shortcrust shell is filled with a cocoa-flecked date and cottage cheese mash that mimics the dense, lightly sweet character of red bean paste without the usual sugar and oil load.
$1
25 minsPrep
24 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
291Calories
9.3gProtein
8.3gFat
48.4gCarbs
26gSugar
4.1gFiber
415mgSodium
40mgChol
4.9gSat Fat
329mgPotassium
69mgCalcium
1.9mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chinese Rice Wine (Shaoxing)
local
Chrysanthemum Tea
international
vegetarian
sweet-spot
Instructions
1
Rub chilled butter into sifted flour and salt until it resembles coarse crumbs, then work in 20g of the low-fat cottage cheese and the ice water just until a dough forms.
2
Wrap the dough and chill for 30 minutes while you make the filling.
3
Simmer the chopped dates with a splash of water for 5 minutes until soft and jammy, then mash into a thick paste.
4
Fold the remaining 70g cottage cheese, cocoa powder and sugar into the date paste to create a red-bean-style sweet filling.
5
Divide the chilled dough in two and roll each piece thin enough to line a 8cm individual tart tin, pressing into the base and sides and trimming the edges.
6
Spoon the filling evenly into the two lined tins and smooth the tops.
7
Brush the exposed pastry edges with beaten egg for colour.
8
Bake at 190°C for 22-25 minutes until the crust is golden and the filling is set.
9
Cool on a wire rack for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.5 oz15g chilled, cubed butter
- 0.7 oz20g blended smooth cottage cheese lowfat
- 0.4 oz12g ice cold water
- 0 oz1g salt
- 2.1 oz60g pitted, finely chopped, soaked 10 min date
- 2.5 oz70g pureed smooth, folded into mashed red bean paste cottage cheese lowfat
- 0.2 oz6g sifted into filling cocoa powder
- 0.4 oz10g sugar white
- 1/61/6 eggs, beaten, for egg wash (10g)
