Steamed Tapioca Red Bean Cake

Look at these mini tapioca cakes with red bean paste inside. Aren’t they lovely? They indeed look gorgeous when presented on a serving table in a small or big party. Not only do they look attractive, but also they taste wonderful. One bite one cake, it’s pretty easy to make!

Makes 24 serves

Ingredients:

• 200 gm tapioca
• 85 gm sugar
• 1 Tbsp olive oil
• 145 gm sweetened red bean paste (canned or cooked by yourself)

Method:

1. Soak tapioca over 1 hour. Rinse and drain well. Add sugar and olive oil, mix well. Set aside for later use.
2. Use a mini non-stick muffin tray or any shape of mould you like. Put 1 teaspoon of tapioca and line evenly on the bottom, up to 1/3 in depth. Then add red bean paste, followed by another layer of tapioca (see picture shown above). Lightly press the surface with your finger or spoon.
3. Steam tapioca over high heat in a wok for 25 minutes with a cover until the tapioca translucent and cooked through.
4. Use a knife to run around each mini tapioca cake. They can easily be taken out from the tray. Serve on a platter.

Tips:

1. The tapioca cake is translucent when it is hot or at room temperature. However, if it’s chilled, it would turn white. So you can reheat the chilled tapioca cake before serving.
2. It’s pretty easy to make red bean paste at home. The ratio of read bean and water is 1:3 in order to cook perfect red bean paste. When the water is dried up, the red bean would be just soft enough but still retain the round shape. Just put 1 part of red bean into 3 parts of boiling water and cook on low-medium heat until really tender. Well, I use ceramic glass top stove to cook. If you use gas instead of electricity, then you have to adjust the heat and time. Add sugar to taste when almost done. The red bean paste can be stored in freezer for 1 to 2 weeks.

If you liked this dessert, you might like the following recipe as well:

Taro & Tapioca Pearl Dessert