Red Bean Cake Recipe

This recipe is perfect for those who love the rich, earthy flavor of sweet red beans combined with a smooth and slightly chewy texture. Making it at home is not only satisfying but also allows you to control the ingredients, ensuring a delicious outcome. Follow my simple step-by-step guide to create your own red bean cake!

If you’ve checked out my water chestnut recipe, you’ll notice that both recipes share the same key ingredient: water chestnut flour, and they follow a similar preparation method.

In this recipe, I use sweet red beans, which are often found in bubble tea. These beans are pre-cooked and sweetened. Keep in mind that they’re different from red bean paste.

This red bean cake is a family favorite that I often make for our outings together. It makes for a perfect snack—just slice it up, and you’re good to go!

For steaming, I recommend choosing a larger steaming tray. This ensures the cake cooks evenly and thoroughly, giving you that perfect, tender texture.

Ingredients:

• 150g water chestnut flour
• 200g water
• 200g sweet red beans (cooked)
• 100g granulated sugar
• 150g whole milk

Instructions:

1. Prepare the Water Chestnut Flour Mixture

• In a large mixing bowl, add 150g water chestnut flour and 200g water.
• Using chopsticks or a whisk, stir the mixture until it becomes a smooth batter with no lumps.
• Strain the mixture through a fine sieve into a clean container to remove any impurities and lumps. This step is crucial for achieving a smooth texture in your cake.

2. Cook the Sweet Red Bean Syrup

• In a saucepan, combine 200g cooked sweet red beans, 100g granulated sugar, and 300g water.
• Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent the beans from sticking to the bottom of the pan.
• Once boiling, turn off the heat and set aside.

3. Combine the Mixtures

• Take a spoonful of the strained water chestnut flour mixture and pour it into the sweet red bean syrup. Don’t forget to give the water chestnut flour mixture a good stir beforehand to ensure it’s well-mixed and prevents clumping!
• Quickly stir the mixture to combine, ensuring it is mixed thoroughly. This step is essential as the water chestnut flour will start to thicken when exposed to heat.

Pour the combined sweet red bean syrup back into the remaining water chestnut flour mixture and stir until fully incorporated.

4. Add Milk

• Pour 150g whole milk into the mixture and stir well to ensure everything is combined evenly. The milk adds a creamy texture and rich flavor to the cake.

5. Steam the Cake

• Prepare a steaming tray or dish and pour the mixture into it, smoothing the top with a spatula.
• Fill your steamer with water and bring it to a boil.
• Once boiling, place the steaming tray inside the steamer, cover it, and steam for 20 minutes on high heat. Make sure there is enough water in the steamer to prevent it from drying out during the cooking process.

6. Unmold and Cut the Cake

• After 20 minutes, remove the steaming tray from the steamer and let it cool at room temperature. As it cools, the cake will firm up.
• Once completely cooled, carefully run a knife around the edges of the tray to loosen the cake. Invert the tray onto a cutting board to unmold the cake.
• Cut the red bean cake into your desired shape and size, and serve!

Notes:

• Ensure you mix the water chestnut flour and water thoroughly to avoid dry lumps.
• When cooking the sweet red bean syrup, monitor the heat to prevent the beans from sticking.
• Stir quickly when combining the mixtures to avoid any clumping of the flour.
• Keep an eye on the water level in the steamer to ensure it doesn’t run dry during cooking.
• Allow the cake to cool completely before unmolding to maintain its shape.
  

  Red Bean Cake Recipe

  This recipe is perfect for those who love the rich, earthy flavor of sweet red beans combined with a smooth and slightly chewy texture. Making it at home is not only satisfying but also allows you to control the ingredients, ensuring a delicious outcome. Follow my simple step-by-step guide to create your own red bean cake!

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  Course: Breakfast, Dessert

  Cuisine: Chinese

  Prep Time: 20 minutes

  Cook Time: 25 minutes

  Servings: 4

  Calories: 212kcal

  Ingredients

  • 150 g water chestnut flour
  • 200 g water
  • 200 g sweet red beans cooked
  • 100 g granulated sugar
  • 300 g water
  • 150 g whole milk

  Instructions

  Prepare the Water Chestnut Flour Mixture

  • In a large mixing bowl, add 150g water chestnut flourand 200g water.
  • Using chopsticks or a whisk, stir the mixture until it becomes a smooth batter with no lumps.
  • Strain the mixture through a fine sieve into a clean container to remove any impurities and lumps. This step is crucial for achieving a smooth texture in your cake.

  Cook the Sweet Red Bean Syrup

  • In a saucepan, combine 200g cooked sweet red beans, 100g granulated sugar, and 300g water.
  • Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent the beans from sticking to the bottom of the pan.
  • Once boiling, turn off the heat and set aside.

  Combine the Mixtures

  • Take a spoonful of the strained water chestnut flour mixture and pour it into the sweet red bean syrup. Don’t forget to give the water chestnut flour mixture a good stir beforehand to ensure it’s well-mixed and prevents clumping!
  • Quickly stir the mixture to combine, ensuring it is mixed thoroughly. This step is essential as the water chestnut flour will start to thicken when exposed to heat.
  • Pour the combined sweet red bean syrup back into the remaining water chestnut flour mixture and stir until fully incorporated.

  Add Milk

  • Pour 150g whole milkinto the mixture and stir well to ensure everything is combined evenly. The milk adds a creamy texture and rich flavor to the cake.

  Steam the Cake

  • Prepare a steaming tray or dish and pour the mixture into it, smoothing the top with a spatula.
  • Fill your steamer with water and bring it to a boil.
  • Once boiling, place the steaming tray inside the steamer, cover it, and steam for 20 minutes on high heat. Make sure there is enough water in the steamer to prevent it from drying out during the cooking process.

  Unmold and Cut the Cake

  • After 20 minutes, remove the steaming tray from the steamer and let it cool at room temperature. As it cools, the cake will firm up.
  • Once completely cooled, carefully run a knife around the edges of the tray to loosen the cake. Invert the tray onto a cutting board to unmold the cake.
  • Cut the red bean cake into your desired shape and size, and serve!

  Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

  Nutrition

  Calories: 212kcal | Carbohydrates: 45g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 327mg | Fiber: 5g | Sugar: 28g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg