Red Bean Cake

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.

Course Dessert

Cuisine Chinese

Prep Time 12

Cook Time 50

Servings

Calories 891kcal

Ingredients

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

Instructions

Preparation:

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

Mixing the Water Chestnut Flour:

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

Cooking the Red Beans:

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

Making the Cooked Paste:

Stir the pre-mixed water chestnut flour thoroughly, then pour 50ml of it into the red bean mixture, stirring quickly to combine.
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:

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

Steaming:

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

Video

Nutrition