Red Bean Steamed Cake
Red Bean Steamed Cake
Story
This soft, fluffy traditional Chinese steamed cake is studded with sweet cooked red beans, offering a gentle, subtly sweet flavor that makes it a perfect light snack or comforting after-meal treat.
Ingredients
japonica rice flour
glutinous rice flour
water
cooked adzuki beans
sugar
Instructions
1
Prepare drained red beans
First cook the red bean soup, then drain off all the liquid by passing it through a sieve.
2
Season the red beans with sugar
Then add 15g of sugar and mix thoroughly (no sugar was added while cooking the red bean soup, as we need dry red beans for this recipe).
3
Finished sugar-mixed red beans
This is the red beans after being fully mixed with sugar.
4
Combine the rice flours
Mix the japonica rice flour and glutinous rice flour together.
5
Mix flour with water by hand
Add water, then rub and stir the mixture with your hands until it is evenly combined.
6
Sift the flour mixture to remove lumps
There will inevitably be some small lumps at this stage, so sift the mixture at least once, and press the flour through the sieve gently with your fingers.
7
Compare sifted and unsifted flour
The upper portion in the photo is the sifted flour, which is obviously much finer in texture.
8
Add sugar to the flour mixture
Then add sugar and mix everything evenly.
9
Step 9
Take a mold, I used a 6-inch tin mold.
10
Step 10
Spread red beans at the bottom.
11
Step 11
Spread half of the rice flour.
12
Step 12
Then spread another layer of red beans.
13
Step 13
Then spread the remaining rice flour.
14
Step 14
Finally, spread the remaining red beans evenly over the top.
15
Step 15
Place it in a pot to steam, add it to the pot with cold water, then steam for about 20 minutes once the steam starts rising, turn off the heat and let it rest for 5 minutes before opening the pot.
16
Step 16
Take a bite, your mouth will be filled with the rich aroma of beans and rice.
17
Step 17
My little one loves it so much~~~ Yep, this is a healthy pastry that you can safely give to your kids.
