Cornmeal Red Bean Cake

Name: Cornmeal Red Bean Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Corn flour; 50g Glutinous rice flour; 50g red beans; Some brown sugar; 120g water

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The staple food is an indispensable and irreplaceable part of the three meals a day. It is the main source of energy necessary for children to grow their bodies.
But always eating rice, steamed buns, and porridge, which are not nutritious staple foods, is a waste of stomach space for children with a low appetite.
In fact, there are obviously many kinds of food that can serve as a staple food and are more nutritious than white rice and noodles. You can try it for all of you!
The best in whole grains, I recommend corn flour first.
The vitamin B6, niacin and other ingredients in corn have the properties of stimulating gastrointestinal peristalsis and accelerating the excretion of stool, and can prevent and treat constipation, enteritis, and bowel cancer. Corn is rich in vitamin C, etc., which has longevity and beauty effects. The nutrients contained in the corn germ tip can enhance the body's metabolism, adjust the function of the nervous system, make the skin tender and smooth, and inhibit and delay the production of wrinkles. Corn has the effect of regulating the appetite, lowering blood fat and lowering serum cholesterol.
Among all staple foods, corn has the highest nutritional value and health care effect. So you can use a portion of corn instead of rice.
Of course, before giving babies these coarse grains, parents should be reminded——
Don’t eat too much before 2 years old! At this stage, the baby's intestines and stomach are weak, and if he eats too much coarse grains, he may suffer from indigestion and stomach discomfort. No matter how much the child likes, he should pay attention to it in moderation!
This breakfast is more suitable for older dolls. It is also especially suitable for dieters.

Ingredients

Cornmeal Red Bean Cake

1. The ingredients are ready.

2. Pour the corn flour and tapioca flour into the pot and set aside each. Pour boiling water on the corn flour, mix well with chopsticks, and then mix the glutinous rice flour.

3. Let it cool for a while and knead the dough with your hands, close the lid, and wake up for 10 minutes.

4. Soak the red beans overnight, steam them in a rice cooker, add brown sugar while hot, and mix with a spoon until the brown sugar melts.

5. Divide the proofed corn dough into small doses, take a small dose, press it slightly in your hand, pinch the corn tortilla thin with your fingers, and scoop a spoonful of red bean filling in the middle of the corn flour.

6. Wrap it up like a bun, with the mouth facing down and slightly thinner.

7. Put an appropriate amount of oil in a non-stick pan. After heating, put the corn and red bean cake in the pan, shake it slightly, so that the bottom of the cake is evenly covered with grease.

8. After frying at the bottom until slightly browned, turn it over and cook on both sides. The surface is charred and crisp, the inside is soft and waxy, soft and refreshing, it is especially delicious. If you eat more, you won’t feel greasy.

Tips:
The corn flour is rougher, the tapioca flour is more elastic, and the red beans are sweet. This cake tastes particularly good. If you like a chewy texture, you can increase the amount of corn flour. If you like softer, you can add more cassava. The amount of powder and ingredients is not fixed, you can adjust it according to your own preferences.