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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare 500g of red beans, soak them in warm water for 2 hours until the red beans are noticeably larger and their surfaces are slightly wrinkled.
Watch out
Red beans must be soaked long enough to absorb water and expand, otherwise they will be difficult to steam through.
Drain the soaked red beans and pour them into a steamer, cover and steam over high heat until they can be easily crushed by hand.
local_fire_departmenthigh heatWatch out
Red beans must be thoroughly steamed, otherwise they will taste hard and unappealing.
Pour 250g of glutinous rice flour, 50g of white sugar, and a 250ml box of milk into a bowl, stir evenly in one direction until it becomes a batter with no dry flour lumps.
Watch out
Stir in one direction and mix thoroughly, otherwise dry flour lumps will easily remain at the bottom.
Pour the prepared batter into the steamed red beans, mix thoroughly until the red beans and batter are completely combined.
Watch out
Pour slowly and evenly, and stir gently, otherwise the red beans will easily break apart.
Brush the bottom of the container with a layer of cooking oil to prevent sticking, pour in the red bean batter, shake it flat, and top the surface with 12 red jujubes, ensuring a smooth surface and neatly arranged jujubes.
Watch out
Brush oil in all corners of the container, and press the jujubes slightly into the batter, otherwise they will easily fall off after steaming.
Use heat-insulating gloves or a towel when moving the freshly steamed hot container to avoid steam and high-temperature burns.
Place in the steamer after water boils, cover and steam over high heat for 15 minutes. Take out directly to cool down after steaming.
local_fire_departmenthigh heat for 15 minutesWatch out
Be careful of steam burns when taking it out from the steamer, hold the container firmly.
Pay attention to finger safety when slicing with a kitchen knife, keep the cutting surface stable to prevent the knife from slipping.
Cut into small pieces after it has completely cooled down, resulting in vibrant red, soft, chewy, and non-sticky red bean glutinous rice cake.
Watch out
Wait until it is completely cooled before slicing, otherwise cutting it while hot will make it stick to the knife and easily deform.
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