Crispy Red Bean Cake

While Minoo’s Salmon and Potato Chowder is in the making, Heidi showed us how to make a Taiwanese Crispy Red Bean Cake. We had to have both the demonstrations going at the same time as it takes time for both to be ready in the 2 hours of the community kitchen. Sometimes, I could miss a picture here and there but I always try my best to capture all the critical steps.

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This Crispy Red Bean Cake is crispy on the outside and yet creamy and lightly chewy inside. The trick to have a crispy crust is to bake it at higher temperature first and then turn the temperature down later so that the crust will not burn.

Ingredients

  • 400g glutinous rice flour
  • 4 tablespoons rice flour
  • 4 tablespoons wheat starch
  • 2 tablespoons custard powder
  • 100g instant coconut powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 5 large eggs
  • 1 cup brown sugar
  • 2 cups 2% milk
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted
  • 200g red bean paste

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p/s: the brown sugar was missing in the photo.

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Red Bean Soup

When Polly came over, I decided to make a simple Red Bean Soup to share. The Read Bean Soup is a thick sweet soup made by boiling the red azuki…

Continue Reading Red Bean Soup