Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Put 80 grams of red beans into water and soak them in advance overnight.
Watch out
Red beans must be soaked in advance for enough time, otherwise the center will not be cooked through and soften.
Wash the soaked red beans and pour them into the pot. Add 1200 grams of water, cover the lid and cook on medium heat for 40 minutes. When almost cooked, add 100 grams of rock sugar and continue cooking until the red beans are soft.
local_fire_departmentMedium heat, about 40 minutesWatch out
Rock sugar should be added when almost cooked, adding too early will prevent the red beans from softening.
Use heat-proof tools when handling boiling pots and hot water to avoid burns.
Filter the cooked red beans and water through a strainer, and separate the red bean water and red beans into bowls for later use.
Watch out
Be careful of boiling hot water spilling when filtering, to avoid scalding hands.
Add 60 grams of white sugar to the hot red beans, mix well, and marinate for two hours.
Watch out
White sugar must be added to the hot red beans and mixed well, otherwise the sweetness will not penetrate inside.
Put 100 grams of water chestnut powder into a bowl, add 300 grams of cooled red bean water, stir until free of lumps, then filter once.
Watch out
Red bean water must be completely cooled before adding water chestnut powder, otherwise it will clump and cook into dough.
Pour 400 grams of red bean water into a pan, bring to a boil on high heat and turn off the fire. Stir the batter and scoop one-third into the pan. Turn on low fire and keep stirring until sticky and transparent. Add it to the rest of the batter while hot and mix well.
local_fire_departmentFirst high heat to boil, then low heatWatch out
Must turn on low fire and stir continuously and quickly when pouring the batter, otherwise it will clump into hard lumps.
Add the marinated red beans and mix it well.
Watch out
Mix gently and evenly after adding red beans to avoid breaking them and affecting texture.
Prepare a container, brush with an appropriate amount of vegetable oil using a brush, and then pour the prepared red bean batter into the container.
Watch out
The inside of the container must be evenly brushed with oil, otherwise the red bean cake will stick and cannot be demoulded.
Boiling water releases hot steam, be careful not to burn hands when opening the lid or putting in the container.
After the water in the pot boils, put in the steaming rack, place the container with batter into the pot, and steam over high heat for 20 minutes.
local_fire_departmentHigh heat, 20 minutesWatch out
Must keep high heat and enough water when steaming, otherwise running out of water will burn the pot and ruin the cake.
After steaming, take out to cool, and refrigerate overnight. The next day, take out the red bean cake, scrape the edges with a spatula, demould it, and cut it evenly into small pieces with a knife.
Watch out
Red bean cake must be completely cooled and refrigerated to set before cutting, otherwise it will be too soft and stick to the knife.
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