Cassava Red Bean Pastries
Tender, golden pastries featuring a delicate blend of cassava and wheat flours, studded with sweet red beans. These soft treats have a subtle sweetness and make a delightful snack or dessert.
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These pastries combine the slightly nutty flavor of cassava flour with the classic sweetness of red beans. The dough comes together quickly and should be pliable but not sticky. For best results, use cooked red beans that have been sweetened—you can use canned red bean paste or cook dried red beans with a bit of sugar.
Ingredients
cassava flour
1 cup (120g)
all-purpose flour
1/2 cup (60g)
granulated sugar
3 tablespoons
salt
1/4 teaspoon
egg yolk
1 large
vegetable oil
3 tablespoons
hot water
1/2 cup (120ml), plus more as needed
sweet red beans
3/4 cup (150g), drained
Instructions
1
Mix dry ingredients
In a large bowl, whisk together the cassava flour, all-purpose flour, sugar, and salt until well combined.
2
Add wet ingredients
Create a well in the center. Add the egg yolk and vegetable oil. Pour in the hot water gradually while stirring with a fork or chopsticks. Mix until a soft, cohesive dough forms—add more water a teaspoon at a time if the dough feels too dry, or a little flour if it's too sticky.
3
Incorporate red beans
Fold the sweet red beans into the dough until evenly distributed throughout. The beans should be scattered throughout but not crushed.
4
Shape pastries
Divide the dough into 8 equal portions. Roll each into a ball, then flatten slightly into a disc about 1/2 inch thick. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
5
Bake until golden
Preheat your oven to 320°F (160°C). Bake for 15-18 minutes until the tops are lightly golden and the pastries feel firm to the touch. Let cool slightly on the baking sheet before serving warm or at room temperature.
