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.


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.


  • 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


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


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