Coconut Red Bean Cake

Coconut Red Bean Cake

1. Prepare the required materials.

2. Soak the red beans for more than 5 hours in advance.

3. Place the soaked red beans on the stove and cook until they are cooked through.

4. Add water to coconut milk.

5. Stir well.

6. Add half of the coconut milk to the horseshoe powder.

7. Stir well until there are no particles.

8. Add sugar to the other half of the coconut milk.

9. Sit on the stove and cook until melted.

10. Then add the cooked red beans and stir well.

11. Add 1/5 of the horseshoe syrup to the boiling sugar water, stirring constantly.

12. If it is solidified, turn off the heat.

13. Then pour the remaining horseshoe slurry.

14. Stir while pouring

15. Brush the steaming pan with vegetable oil.

16. Pour the mixed red soybean milk into the steaming dish and steam it on high heat for 20-30 minutes. (Cold and cut into pieces after being out of the pot)

Tips:

In the process of boiling red soybean milk, be sure to stir constantly to avoid muddy bottom.

The red beans must be soaked before they can be cooked thoroughly.

After the red bean cake is out of the pan, be sure to let it cool before cutting it into pieces.