Red bean cake with coconut juice

Red bean cake with coconut juice

Introduction:

Production steps:

Step 1: prepare the required materials.

Step 2: soak red beans more than 5 hours in advance.

Step 3: Boil the soaked red beans on the stove until they are well done.

Step 4: add coconut milk to water.

Step 5: mix well.

Step 6: add half coconut milk to horseshoe powder.

Step 7: stir thoroughly until there are no particles.

Step 8: add sugar to the other half of coconut milk.

Step 9: cook on the stove until it melts.

Step 10: then add the cooked red beans and stir well.

Step 11: add 1 / 5 of horseshoe pulp to the boiling sugar water, stirring constantly.

Step 12: when there is solidification, turn off the fire.

Step 13: then pour in the remaining horseshoe paste.

Step 14: stir on one side

Step 15: brush the steaming pan with vegetable oil.

Step 16: pour the mixed soymilk into the steaming pan and steam for 20-30 minutes. (cool and cut into pieces after out of the pot)

Materials required:

Red beans: 130g

Horseshoe powder: 125g

Sugar: 180g

Water: 125g

Coconut milk: 400ml

Note: in the process of boiling soybean milk must be constantly stirred, so as not to paste the bottom. Red beans need to be soaked before they are easy to cook. Red bean cake out of the pot must be cool after cutting, just out of the pot will stick knife.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet