Betty showed us how to make Chinese New Year Cake, the baked version. The baked version takes much lesser time than the steamed version. Betty made two different flavours of the baked Chinese New Year Cake.
She made one with red bean soup and another just plain. You can make it in coconut milk flavour too.
This is the coconut milk flavour I made at home. The crust seemed to be thicker as I used two smaller pans to bake it and I forgot to reduce the baking time.
1 1/2 cups brown sugar (use 1 cup if red bean soup has been sweetened)
Click on the link below for the instructions.
Preheat the oven to 375F.
Beat the eggs into a large bowl.
Add the brown sugar.
Add the red bean soup (just the soup, leave the red bean till the end). Mix well.
Add the flour little by little while mixing to prevent lumps. This is why we do not want to add the red bean first as it’s hard to different any lumps of flour from the red bean. Add in the red bean after you have a smooth batter. To make it easier, use a hand mixer to blend the mixture to get a smooth batter.
Grease a pie plate. Pour the batter into the greased pan.
Bake at a preheated 375F oven for 50 minutes.
Remove from pan and cool on a wire rack.
It will be sticky when you slice into the cake.We find that the cake made with red bean soup is firmer than the plain one. Perhaps it is due to there is lesser liquid in the red bean soup version. I also find that the texture of this cake is slightly different from the steamed version. I will try to make this for Ben and see if he can differentiate the difference.