• Red Bean Stuffing Procedure:
• After the red beans have been washed with water, put them in the pot, add sufficient amount of fresh water, bring to a boil. Then turn to medium heat and cook for 10 minutes.
• Rinse the cooked red beans twice with water (this step is to remove the red beans astringency and bean flavor).
• Put the washed red beans into the pot, add enough fresh water again, cover and simmer for more than 1 hour. The cooking time differs, but you should be able to crush them easily between your fingers.
• Pour the cooked red beans and water into a wok and add sugar. Cook over low/medium heat until the water evaporates and the beans begin to form into a paste.
• If you can cut through it cleanly with a spatula, and it doesn’t move, the bean paste is ready.
• Spread the paste out onto a plate as flat as you can, as it will cool faster.

Dough and Red bean cake production process:

• Mix all the dough ingredients together, and mix and knead until it becomes the proper texture and elasticity. (I have many recipes which use dough, if you need more information, you are more than welcome to look at any of those as well.)
• Let the dough begin to rise in the bowl covered in a damp cloth. Once it has about doubled in size (about 1 hour), you should be able to gently poke it with your finger and it not collapse.
• Roll out the air from the dough and divide into 16 pieces equal pieces. Roll them into balls, cover, and let sit for about 15 minutes.
• Once the red bean paste has cooled, you should be able to separate into 16 equal pieces of about 25g each and roll into similar balls.
• Take one of the dough balls and roll out into a circle.
• Take one of the red bean balls and wrap it into the rolled out dough.
• Be sure that the bean paste is completely enclosed in the dough.
• Place that onto the counter, and flatten gently with your hand. Repeat for all 16 cakes.
• Place the flattened dough on a baking sheet and press with your finger in the middle of the dough to make a small indentation. Let this then rest for about 45 more minutes.
• After the dough is twice as large as the original, brush a layer of egg wash on the surface of the baked dough and sprinkle some black sesame seeds (both raw or cooked).
• Place the baking sheet in the oven that has been warmed up to 170°C, and bake it for about 12 minutes until the surface is golden brown.