Sweet Red Bean Cake

Name: Sweet Red Bean Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g red beans; 150g Sago; 50g Cassava flour; 30g Sugar

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Make a pot of spring nutritious breakfast, simpler than steamed buns, better than dumplings, and improve body immunity!

Spring is here. Although I stay at home and cannot go out every day, my husband goes to work every day and visits the community every day during this period. Therefore, the various disinfection measures at home are not relaxed at all. Spring is the season of high incidence of colds, in order to improve the health of the family. Immunity. During this period of time, I took three meals a day very carefully. Try to let your family eat more foods that can strengthen your physical fitness.

This morning, I steamed a pot of delicious nutritious breakfast. It doesn’t require plastic surgery or noodles. It’s simpler than steamed buns. It tastes soft and glutinous. It tastes better than dumplings. The child ate ten of them in one go, so I quickly record this delicacy. , Share with everyone.
This fragrant and sweet red bean sago cake has a very special taste. It is a bit more vigorous than glutinous rice food, and a bit softer than pasta. It is definitely what children like!

Not only is it delicious, it is also very nutritious. Let’s talk about the red beans first.

Many people who value health preservation often add some red beans as supplementary materials in their diet. The medicinal value of red beans in Chinese medicine is very high. It not only helps digestion, but also has a good stomach nourishing effect. Eating more red beans can also hangover, and it is very helpful to the activation of kidney disease and heart disease; friends with kidney disease and heart disease, you can often eat red beans to improve the phenomenon of discomfort. Red beans also have vitamin B2 that promotes iron absorption, which has the effect of nourishing blood and thin abdomen. Red beans are also rich in iron elements. Frequent consumption of red beans helps to replenish the iron in our body. Eating more red beans can keep the complexion ruddy, elastic and shiny, and has a strong beauty function.

Simply using red beans for desserts, the taste is rougher, and I paired it with some Q-sweet sago.

Sago has the effects of invigorating the spleen, replenishing the lungs, and resolving phlegm, and has the effect of curing spleen and stomach weakness and indigestion. Sago also has the function of restoring natural moisture to the skin. So sago soup is very popular among people, especially ladies. People with weak physique, recovery from postpartum illness, and indigestion can take it as a supplement.

Sago also contains vitamin B, which can effectively nourish the skin, prevent dry and cracked skin, moisturize the light of the hair, and can also eliminate the body's tension and enhance the body's immunity. In this spring when the epidemic has not yet been eliminated, eat more sago to strengthen your lower physique!
The joke "high-end ingredients do not require complicated cooking methods"! This nutritious delicacy is very simple to make, no need to ferment or wake up noodles. It can be easily done after a lazy sleep in the morning. It is delicious and easy to do. Come and try it with Meimei!

Ingredients

200g Red Beans
150g Sago
50g Cassava Flour
30g Sugar

Sweet Red Bean Cake

1. After the red beans are cleaned, soak them overnight, put them in a rice cooker, add twice as much water, set the cooking button, and cook them.

2. The red beans are very absorbent, and basically there is no soup when they are boiled. Even the soup with slag will come out. Let it cool for a while to prevent it from being hot.

3. When the red beans are cooked, we can handle the sago. Many people say that the sago is not easy to cook, and white hearts are easy to appear in the middle. Today, Meimei wants to tell you a tip for cooking sago, so that sago is easy to cook. When cooking sago, just remember one sentence to master the essence: sago is simmered or not, that is to say, if you want to save trouble and don’t have white core, sago is more important than boiled!
First of all, the water must be boiled, and the sago must be boiled before adding the sago. Once I didn’t know how to pump the sago, so I poured the sago in cold water, and the sago was all dissolved in the water! so, it must be boiling water!
After the water is boiled, pour the sago and cook for 5 minutes, which is exactly 5 minutes, turn off the heat and simmer for 10 minutes. (Be sure to use enough water, because the water is more viscous after boiling, and the sago will be more viscous if there is less water. During this period, open the lid and stir it with a spoon to avoid sticking to the pan.) The outermost circle has become transparent. Continue to boil, continue to cook for 2 minutes after boiling, turn off the heat and close the lid. Simmer for about 10 minutes. When you open the lid, you can see that all the white cores are gone, and all become transparent small balls. At this time, the sago is cooked.

4. After the sago is cooked, pick it up and rinse it with tap water. Let it cool in boiling water to prevent sticking.

5. Pour all the ingredients into a large basin.

6. First use chopsticks to stir a little, and then directly start, while crushing the brown sugar cubes, knead the dough evenly.

7. Because the soup in the red beans is not always necessary, when kneading the dough, pay attention to the dry and wet dough. If the dough is too wet, gradually add tapioca flour until the dough is formed and the wetness and dryness are appropriate. Knead more to make the dough as smooth as possible.

8. Knead the dough so that it is cut in the middle, divided into two halves, and kneaded into long strips.

9. Cut them into ingredients and place them on a steaming board that has been brushed with oil.

10. Cover the lid, boil the water and steam for 10 points to get out of the pot. Eat it while it is hot. It is soft and glutinous and has a particularly good taste.

Tips:
When cooking sago, you must stir it to prevent it from sticking to the bottom of the pot. It’s kind of like sticking to the bottom of the pot. With this method, the cooking time is very little and the braising time is longer. If you find that there is still white core, you can repeat the third step. Spread the cooked sago over cold water, then you can use it directly. You can cook more at a time. The weather is getting hotter. Coconut milk sago dew, Yangzhi nectar, red bean milk sago dew, etc., are all summer favorites. The cold ones are not good for meat. So, prepare some Sago! With this good method, I can't eliminate it!
The amount of cassava flour should be added as appropriate according to the condition of the dough. Dough slices will be stickier. When slicing, you can lift the knife and drop at a faster speed.