Coconut Red Bean Cake

Name: Coconut Red Bean Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Horseshoe powder; 150g condensed milk; 200ml Coconut milk; 100g water; 100g Honey Red Beans

by Q pig baby

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I am addicted to making pastries. After making coconut water chestnut cake, I will make coconut milk red bean cake again. Originally 400ml of coconut milk was needed, but the stock was insufficient, and only one can was left. It happened that the milk was gone, so I just made do with it. Make it a little thicker. The coconut milk is less than 200ml. The coconut milk cake made is really good. It’s a bit thick, everyone should use 400ml coconut milk to make it~ Don’t cut corners~ The thick coconut milk cake made my two little lovers tired of eating, "Little lovers, I’m sorry~"

Ingredients

Coconut Red Bean Cake

1. Prepare the ingredients

2. Mold oiling spare

3. 100g water is added to 125g horseshoe powder

4. Stir evenly into a thick slurry

5. Then add 200ml coconut milk

6. Then add 150 grams of condensed milk

7. Stir thoroughly

8. Boil water in a steamer, then put it in a container and add honey red beans

9. Pour a layer of coconut milk powder paste, cover the pot and steam for 5 minutes

10. Then pour in the remaining coconut milk powder

11. Cover the pot and steam on high heat for 20 minutes, turn off the heat and simmer for 15 minutes, take out

12. Keep it in the refrigerator for one hour before eating, it tastes better, just cut into pieces before eating

Tips:
This recipe uses 200ml coconut milk, the coconut milk cake made is thicker, it is recommended to use 400ml coconut milk to open the powdery milk, the taste is better!