Red beans are very nutritious food. They are low in fat and calories while high in protein, fiber, and minerals. Not only do I like their nutrition, but also their tender texture. They are good ingredients for dessert, especially for Chinese steamed ones. You might find this red bean pudding in some vintage Chinese restaurants or vegetarian restaurants. The red beans inside their puddings might be less than you want though. So, do-it-yourself at home would be the best way of tasting perfect red bean pudding because you could tailor-make the pudding with the exact amount of red beans you like.
There are various types of red beans. Keep in mind that the Azuki beans are commonly used in Chinese dessert, not the (Red type) ricebeans which are the correct ones for traditional Chinese medicine.
- 1 cup red beans (about 227 gm)
- 1 cup white sugar
- 1/2 cup rice flour
- 1/4 cup wheat flour
- 1/4 cup corn flour
- 1/4 cup vegetable oil
- 4 cups water
- Bring 3 cups of water into a boil. Add red beans, covered. Lower heat to medium-low and cook until red beans soften. Check the water level and replenish, if necessary, with boiling water. There should not be too much water left when the red beans are cooked and become tender (see picture shown).
- While cooking red beans, combine rice flour, wheat flour, corn flour, sugar and oil with 1 cup of water. Pour into the cooked red beans.
- Cook the mixture over medium heat. Stir constantly.
- Transfer mixture into a greased tray, 8-inch round. Steam over high heat with lid on for 1 hour. Test with a chopstick or toothpick. If it comes out clean, the red bean cake is cooked through. Cool completely. Cover and chill for at least 3 hours, or until set Cut into pieces to serve.
- Use thick-based saucepan or non-stick pot to cook the batter. Otherwise the batter would stick to the bottom of your saucepan.