Red Bean Sponge Cake, The Most Traditional Jiangnan Dessert
1.
Red beans 200 g water 600 ml japonica rice flour 250 g glutinous rice flour 180 g soft white sugar 80 g honey red beans 100 g
2.
After mixing the two powders, pour into a large basin, add soft white sugar and then pour the red bean water in the large basin slowly with both hands. After the water and powder are mixed, they will agglomerate, and then rub the small clumps into loose cake powder. Strain through a sieve to form fine cake powder, take 1/3 of the fine powder and put it into the honey red beans
Use your hands to mix the honey red beans and mix well into red bean cake powder
3.
Then brush thin oil in the steaming bowl, add the sifted fine cake powder, and then add a layer of red bean cake powder and a layer of red bean cake powder. Take turns to spread out all of them. The top layer is the fine cake powder, which is smoothed by hand. Steam on high heat for 30-40 minutes until cooked, cut into pieces when eating
4.
Finished picture
Tips:
1. When pour the red bean water, pour it in stages, a little bit at a time, not all at once.
2. When steaming, apply some thin oil to the bottom of the container to prevent sticking
3. The cake flour must be steamed and eaten
4. It is better to put it in after the fire steam comes up
