Delicious Homemade Red Bean Cake Recipe

Red bean cake is a beloved traditional Chinese dessert known for its unique texture and rich red bean flavor.

Many people make red bean cake using red beans and glutinous rice flour or regular flour, usually adding sugar to enhance the sweetness. My version uses water chestnut flour instead of glutinous rice flour, giving it a better texture and a richer flavor, complemented by the aroma of coconut milk. Personally, I prefer this version.

It’s somewhat similar to my red bean pudding with coconut milk , using the same ingredients but with a simpler method. Simply mix all the ingredients and steam them, and you’re ready to enjoy.

This red bean cake has a soft, delicate texture and is sweet without being overpowering. The rich aroma of red beans blends perfectly with the soft texture of water chestnut, making every bite full of flavor.

Red bean cake is rich in protein, dietary fiber, vitamins, and minerals. Red beans have various health benefits, such as improving blood circulation, promoting urination, and reducing swelling. Eating red bean cake in moderation can be beneficial to your health.

Red bean cake is perfect for an afternoon tea treat, especially when paired with a cup of hot tea, offering a moment of tranquility and pleasure amidst a busy life. Additionally, it’s a popular choice for festive celebrations and family gatherings, symbolizing togetherness and sweetness.

Discover more red bean recipes:

• Sweet Red Beans Recipe
• Red Bean Sticky Rice Cake
• Red Bean Soup with Glutinous Rice Balls Recipe
• Red Bean Paste Recipe
• Red Bean Soup With Sago

Ingredients:

• 150g dried red beans (soaked overnight)
• 150g water chestnut flour
• 200g water
• 100g granulated sugar
• 200g water
• 150ml  coconut milk or milk

Instructions:

Preparation:

1. Soak 150g of dried red beans overnight.
2. Steam the soaked red beans over high heat for 25 minutes until they are tender enough to crush easily.

Mixing the Water Chestnut Flour:

1. In a bowl, mix 150g of water chestnut flour with 200g of water.
2. Stir well until smooth, then strainit and set aside.

Cooking the Red Beans:

1. Transfer the steamed red beans into a pot.
2. Add 100g of granulated sugar and 200g of water.
3. Bring the mixture to a boil to dissolve the sugar, then turn off the heat.

Making the Cooked Paste:

1. Stir the pre-mixed water chestnut flour thoroughly, then pour 50ml of it into the red bean mixture, stirring quickly to combine.
2. If the mixture is still watery, cook it over low heat while stirring continuously until it thickens to a custard-like consistency. This is the cooked paste.

Combining the Mixtures:

1. Pour the cooked paste into the remaining water chestnut flour mixture.
2. Add 150ml of whole coconut milk or milk.
3. Stir everything together until it reaches a yogurt-like consistency.

Steaming:

1. Pour the final mixture into a steaming tray (no need to grease the tray).
2. Steam over high heat for 25 minutes.
3. Allow it to cool completely before unmolding.

And there you have it! A perfect milk red bean cake with a rich milk aroma and a delightful bouncy texture. Every bite is filled with the sweet fragrance of red beans and milk.

A small red bean cake carries endless sweetness and warmth. It is not just a treat for the taste buds, but also a cherished memory of delicious flavors. Each bite of red bean cake is a tribute to tradition and a love for life. May this delightful treat always accompany us, becoming an everlasting sweet memory in our lives.