Red bean jelly cake, a beloved Asian dessert, delights with its sweet, creamy red bean filling and smooth, wobbly texture. Here’s a simple guide to making it at home.
Ingredients: 200g canned red beans (drained), 300ml coconut milk, 100g sugar, 10g agar-agar powder, a pinch of salt. Optional: matcha powder for color.
Steps:
1. Prepare the red bean filling: Mash the red beans with a fork, leaving some texture for crunch. Set aside.
2. Make the jelly base: In a pot, mix coconut milk, sugar, agar-agar powder, and salt. Heat over medium heat, stirring until the sugar dissolves and the agar-agar fully melts (about 5 minutes). Do not boil.
3. Layer the cake: Pour half the coconut mixture into a square mold. Let it set for 10 minutes until slightly firm. Spread the mashed red beans evenly, then pour the remaining coconut milk on top.
4. Set completely: Refrigerate for at least 2 hours until firm. For a firmer texture, freeze for 30 minutes.
Serving: Cut into small cubes and enjoy chilled. For extra flair, top with fresh fruit or a drizzle of honey.
This versatile dessert is easy to customize—try adding mango or taro for unique flavors!
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