Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare 200g of red beans, pick out bad and worm-eaten beans, wash them clean, add warm water and soak for 2 hours until the beans absorb enough water and plump up.
Watch out
Use warm water to shorten soaking time, and be sure to pick out bad beans in advance, otherwise it will affect the taste.
Pour the soaked red beans into an oil-free pot, add enough water, cover and bring to a boil over high heat, then turn to low heat and simmer for 15 minutes until soft and thoroughly cooked, drain and reserve the red bean broth.
local_fire_departmentHigh heat to boil, turn to low for about 15 minutesWatch out
Water must be added all at once when cooking red beans
adding water halfway will cause the beans to become half-cooked
Add 2 tablespoons of brown sugar to the cooked red beans, mix well with chopsticks so the red beans and brown sugar are fully combined, and marinate for 10 minutes.
Watch out
Brown sugar must be thoroughly mixed with the red beans and left for enough time, otherwise the sweetness will be uneven.
In a large bowl, add 50g glutinous rice flour and 50g tapioca starch, pour in 200g of the reserved red bean broth, adding it little by little while stirring, until mixed into a smooth batter without lumps.
Watch out
Red bean broth must be added little by little with constant stirring, otherwise the flour will easily clump and cannot be mixed evenly.
When placing the mold into the steamer with boiling water, the inner walls and steam are extremely hot. Operate carefully to avoid burns.
Prepare a square mold, pour 1 tsp of cooking oil into it, use a brush to evenly coat the inner walls with oil, and place it into the steamer with boiling water.
Watch out
The oil on the inner walls of the mold must be brushed evenly, otherwise it will stick and break when unmolding.
When lifting the steamer lid, a large amount of high-temperature steam will rush out. Be careful to avoid facial and hand burns.
Stir the batter evenly (must stir before pouring to prevent settling), ladle a spoonful into the mold, spread flat, cover and steam over high heat for 3 minutes until set. Then stir again, ladle into the mold, add a layer of red beans, spread flat, and steam for 3 minutes. Repeat this alternating process until the final layer of plain batter is poured, then cover and steam over high heat for 15 minutes until fully cooked and set.
local_fire_departmentHigh heat steam for 3 to 15 minutesWatch out
The batter must be thoroughly stirred before each ladle, otherwise the starch will settle and you will only ladle plain water which won't set.
After steaming, remove the mold and let it cool at room temperature until it doesn't deform or wrinkle when pressed. Use a unmolding knife to cut along the edges of the mold, invert the red bean cake directly onto the cutting board, slice it into your favorite shapes with a knife, and plate to serve.
Watch out
Must be completely cooled before unmolding, otherwise it will easily break and deform when hot.
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