Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 150 grams of red beans overnight in advance, wash and drain them for later use.
Watch out
Red beans must be soaked long enough in advance, otherwise the inside will not become thoroughly soft during cooking.
Pour the soaked red beans into a pot, add 50 grams of rock sugar and appropriate amount of water. Cook until the red beans are soft but not mushy and easily mashed, then remove and drain well.
local_fire_departmentMedium heat until boiling then turn to low heat, about 30 minutesWatch out
Red beans should be cooked until soft and tender but not mushy, otherwise the distinct layered texture of the finished product will be lost.
Weigh the filtered red bean soup to ensure there are 620 grams (add water if not enough), add 30 grams of brown sugar and stir well. Then add 260 grams of tapioca starch in batches, stirring thoroughly each time before adding the next, and finally divide the batter evenly into 4 portions.
Watch out
Tapioca starch must be added in batches and stirred thoroughly each time, otherwise hard flour lumps will settle at the bottom and cannot be dissolved.
Be careful of hot steam scalding your face and hands when opening the steamer lid, always open it from the side.
Pour 1/4 of the mixed batter into a lined container, place in a boiling water steamer and steam covered for 3 minutes until the batter changes color and sets. Evenly scatter a layer of red beans, pour half of the 2nd portion of batter (level with the red beans), cover and steam for 3 minutes until set. Pour the other half of the 2nd portion, cover and steam for 3 minutes until set. Finally scatter a layer of red beans, pour the remaining batter, and steam covered for 15 minutes until fully cooked.
local_fire_departmentHigh heat with boiling water steamer, about 24 minutes totalWatch out
The batter must be stirred thoroughly before pouring each time, otherwise settling will cause uneven thickness and inconsistent texture.
The glass container just taken from the steamer is extremely hot, you must wear heat-insulating gloves to handle it to prevent burns.
Take out the steamed red bean cake and let it cool, then put it in the refrigerator to chill for at least 4 hours to set completely.
Watch out
The red bean cake must be completely cooled and chilled to set before slicing, otherwise the texture will be too soft to cut clear layers.
Pay attention to finger safety when using a kitchen knife to slice, cut slowly to prevent the knife from slipping and cutting your hand.
Unmold the chilled red bean cake. You can wrap a piece of plastic wrap on the knife blade or smear a little cooked oil, then slice it into small pieces and enjoy.
Watch out
The knife blade must be wrapped in plastic wrap or greased when slicing, otherwise the tapioca starch will easily stick to the knife and make rough edges.
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