Water Chestnut and Red Bean Cake

Name: Water Chestnut and Red Bean Cake
Total time: 50 min
Ingredients: 200 grams rice flour; 150 grams, peeled and diced into small cubes water chestnuts; 100 grams, cooked until tender and drained red beans; 80 grams sugar; 500 ml water; 1 tablespoon, for greasing vegetable oil

A beloved Cantonese steamed dessert featuring a soft, slightly springy rice flour base loaded with sweet red beans and crisp water chestnut pieces. This delicate dim sum classic steams up tender and chewy.

50 min

Medium

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Story

This beloved Cantonese treat is a staple at dim sum tables and family gatherings. The magic happens during steaming—the batter transforms into a soft,QQ texture that pairs beautifully with the creaminess of red beans and the refreshing crunch of water chestnuts. Make it ahead and reheat slices for a quick sweet treat.

Ingredients

rice flour 200 grams

water chestnuts 150 grams, peeled and diced into small cubes

red beans 100 grams, cooked until tender and drained

sugar 80 grams

water 500 ml

vegetable oil 1 tablespoon, for greasing

Instructions

Prep the beans and chestnuts

Place red beans in a bowl, cover with plenty of water, and let soak overnight. When ready to cook, drain the beans and simmer in fresh water until they're tender but still hold their shape—about 40-50 minutes. Drain well and set aside. Peel the fresh water chestnuts and cut into tiny cubes about half a centimeter across.

Mix the batter

Grab a large mixing bowl. Add the rice flour and sugar, then gradually pour in the water while whisking constantly. Keep mixing until you have a completely smooth, thin batter with no lumps visible. Gently fold in the diced water chestnuts and cooked red beans until they're evenly distributed throughout the batter.

Steam until set

Lightly grease your steamer basket or a cake pan with the vegetable oil. Pour the batter in, filling no more than three-quarters full to allow room for rising. Set up your steamer over high heat and steam for 25-30 minutes. The cake is done when the surface looks set and a toothpick inserted into the center comes out clean.

Cool and slice

Let the cake rest in the pan for about 10 minutes—it'll firm up as it cools. Run a knife around the edges and invert onto a cutting board. Slice into squares or diamond shapes. Serve warm or at room temperature. Leftovers stay fresh in the fridge for up to 3 days—reheat briefly before serving.