Red Bean Cake Recipes

CHINESE STICKY RICE CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
• Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MATCHA RED BEAN MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 8-inch square pan and line with parchment paper. Set aside.
• Dissolve matcha in hot water.
• In a medium bowl, whisk together yolks and 2 tsp of sugar. Whisk until pale. Then add matcha mixture.
• In another bowl, whisk remaining sugar and egg whites until stiff peaks. Fold egg whites into yolk mixture. Follow with sifted cake flour and melted butter. Fold until combined. Transfer to prepared cake pan and bake for 15-20 minutes.
• Bring milk to a boil. Meanwhile, mix together matcha powder and sugar. Add boiling milk to matcha-sugar mixture. Whisk until smooth. Add softened, bloomed gelatin and whisk until dissolved. Let come to room temperature.
• Whisk heavy cream to soft peaks. Gently fold cream into cooled matcha mixture.
• In a saucepot, combine water, superfine sugar, and glucose. Heat until mixture is 121 degrees C.
• In another bowl, whisk together yolks. Add to heated sugar mixture and whisk until pale and fluffy. Continue to whisk until the bowl is cool to the touch.
• Warm up red bean paste in the microwave. Add butter and mix together. Add paste into yolk mixture and heat until 85 degrees C.
• Add softened, bloomed gelatin and stir until dissolved. Let cool to room temperature.
• Whisk cream to soft peaks and add to cooled yolk mixture in three additions.
• Mix together matcha powder and warm water until smooth. Add remaining water and sugar. Combine until sugar is dissolved.
• Melt glucose over low heat. Add water, butter, and salt. When butter has melted, add sugar and bring to a boil.
• Remove from heat and stir in sesame seeds. Pour mixture into a silpat-lined baking sheet. Sprinkle with a pinch of salt. Roll into an even thin layer. Let chill in fridge until set.
• Line a 4x8-inch rectangular mold with acetate strip. Alternatively, you can use a bread loaf pan with a removable bottom. Cut the matcha sponge in half. And place into rectangular mold.
• Brush matcha soaking syrup onto cake to moisten. Then pour in red bean mousse. Follow with remaining half of matcha sponge. Brush cake with soaking syrup. Then pour matcha mousse on top of cake.
• Place assembled cake in fridge for mousse to set, about 15-30 minutes. Continue to chill cake until ready to serve. Before serving break up pieces of sesame nougatine to decorate on top of matcha mousse.
• Slice cake with a warm sharp knife to ensure clean slices. Wipe knife clean before each slice.

RED BEAN CAKE

Steps:

• Beat egg and flour together until smooth.
• Pour over a hot griddle and cook for 2 miin.
• Spread with red beans.
• Roll up and serve.

MANJU, JAPANESE STEAMED CAKE WITH SWEET RED BEAN FILLING

Steps:

• Gather the ingredients.
• In a large bowl, sift flour and baking powder together.
• Add sugar and mix well.
• Gradually pour water into the flour, constantly stirring to incorporate ingredients.
• Knead dough well until smooth and pliable.
• Divide dough into 12 pieces. Make round balls and flatten them.
• Put a spoonful of anko filling in center of dough. Wrap anko by stretching dough around and then shape into a round ball. Repeat to make more.
• Place each piece on a small sheet of parchment paper.
• Preheat a steamer on high heat. Place cakes in the steamer, and steam for about 10 minutes. Serve immediately.

NIAN GAO (BAKED STICKY RICE CAKE WITH RED BEAN PASTE)

Steps:

• Preheat the oven and prepare baking dish: Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
• Whisk together flour, sugars, and salt: In a large bowl, whisk together the flour, brown sugar, granulated sugar, and salt. If the brown sugar is clumpy, use your fingers to break it up.
• Combine the wet ingredients: In a separate bowl or 8-cup liquid measuring cup, whisk together the eggs, milk, and oil until fully combined. I tend to use a large liquid measuring cup since I need to measure out the milk and oil and it allows me to pour it out into the batter easily.
• Cool cake on wire rack: Transfer to a wire rack to cool completely in the pan. Let it rest for at least 4 hours. It's very sticky and gooey if you cut it while it's still hot. The longer it rests, the easier it is to handle.