Crispy Pumpkin and Red Bean Cake

Crispy Pumpkin and Red Bean Cake

by Elaine Helene

4.8 (1)







I really didn't expect that such a simple homemade dough that is neither beautiful nor amazing would be loved by my husband, and it was made around the evening.


Crispy Pumpkin and Red Bean Cake

1. Wash the red beans and soak overnight

2. After washing the red beans the next day, add about 1 inch of water over the soaked red beans and cook until the red beans are soft [As long as they are new red beans from that year, the red beans can be cooked until soft in a short time, no labor pressure cooker dripping]

3. Decant the red bean soup from the pot and strain as much as possible, then pour the cooked red beans into a non-stick pot, add brown sugar and maltose

4. Stir-fry over low heat until the sugar melts, and then continue to fry until a spoonful of red bean paste can stand on the spoon well, and it can be easily formed into a ball by pulling it.

5. After being completely cooled, put it in the refrigerator and store it. It’s easier to shape after being refrigerated in the refrigerator. It is made into all kinds of desserts [Because the red bean paste made by ourselves is not sweet enough, it can’t be stored for too long if it’s refrigerated. If it’s not used up temporarily, it’s recommended to freeze it for storage]

6. Peel the pumpkin, cut into pieces, and put in the flour

Crispy Pumpkin and Red Bean Cake recipe

7. Put all the ingredients together and knead until the surface is smooth [Be careful not to let the yeast and sugar come into direct contact] Cover with plastic wrap and ferment in a warm place to twice the original volume; after exhausting, add the dough to 65g/piece, and round it. Cover with plastic wrap and relax for 15 minutes

Crispy Pumpkin and Red Bean Cake recipe

8. Take advantage of the loose dough, prepare the red bean filling, 35g/each one by one, knead it one by one [I feel you can pack more, try 40g/a next time] The loose dough is flattened, and the red bean filling is wrapped like a bun , Squeeze the mouth tightly and press it down slightly

Crispy Pumpkin and Red Bean Cake recipe

9. After wrapping everything, put it in a preheated flat-bottomed non-stick pan, use the lowest fire, and cook each side for about 10 minutes until cooked. [I did not put the oil in it, but the bottom of the pan should be cooked first. Spread a thin layer of oil and moisten the pot] After airing to room temperature, put it in a fresh-keeping bag or box and store it in the refrigerator. Microwave it before eating and it will be soft as usual. If you can eat it in 2 or 3 days, keep it in the refrigerator

Crispy Pumpkin and Red Bean Cake recipe
Crispy Pumpkin and Red Bean Cake recipe


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