Red bean cake is a dessert in a veggie menu. Red bean cake can be served just after freshly steaming, with a soft and delicate texture, carrying a gentle sweetness from the red beans. If you slightly pan-fry them until golden and crispy, the contrast between the crunchy exterior and the smooth, tender inside creates a delightful experience. Every bite brings out the natural sweetness of red beans with a hint of rice fragrance. It is simple yet irresistibly delicious.
Ingredients (for 4.7 inch cake tin)
- Red bean – 100 g
- Sugar – 8 teaspoons
- Vegetable oil – 2 teaspoons
- Rice flour – around 100 g
- Water – 1,000 ml (for cooking red bean)
- Water – 400 ml (for mixing flours)
Direction
- Immerse the red beans for 1 hour in a bowl
- Cook the red beans in a stockpot for 1.5 hours with medium fire level after the water is boiled
- Mix the rice flour, oil and sugar with the cold water (400 ml)
- Add the flour mixture into the red beans in a stockpot. During the process, stir the mixture continuously until it is solidified
- Spoon the mixture into a cake tin. Then, steam it for 1 hour.
- After steaming, the bean cake is required to cool down for around 1 hour. Then, you can taste it directly. Alternatively, you can slice the red bean cake and slightly deep fry them for crispy red cake slices.
