Tuesday, May 5, 2009

Red Bean Pudding Recipe


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.
Red Bean Pudding01

Ingredients:
  • 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
Rice Flour & Wheat Flour
Method:
  1. 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).
  2. 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.
  3. Cook the mixture over medium heat. Stir constantly.
  4. 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.
Red Bean Pudding Procedures
Note:
  • Use thick-based saucepan or non-stick pot to cook the batter. Otherwise the batter would stick to the bottom of your saucepan. 

10 comments :

  1. Yay! I've a good timing since I just bought red beans.. my original intention was to make buchi out of them... i might just change my mind after seeing this :o)

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  2. To Jescel:
    That's great. How's it going then?

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  3. Hey Christine, when do you add the sugar? I see that sugar is listed as one of the ingredients but in the recipe itself I don't see the step. Maybe I missed something. Thanks.

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  4. To Anonymous:
    Thanks for your question.
    The sugar is to add in Step 2. Updated.
    Oh, I must have been very sleepy then. Hehe....

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  5. Hi Christine, I don't have red beans but I do have red bean paste. Do you think there's any way I can alter the recipe to suit red bean paste instead? This is probably a very silly question! haha

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  6. Hi Angela:
    No question is silly.
    I guess you can use red bean paste in this recipe, with some tweaks of course. But you have to prepare that your pudding would be turned out a bit different from mine. Just a little reminder: if you use ready-made red bean paste, you have to cook with less sugar because the read-made red bean paste is very sweet already.

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  7. Hi Christine, is corn flour the same as corn starch?

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  8. Hi Christine,
    How long do you cook the red bean and flour mixture before transferring it? Mine came out like a really dense 缽仔糕.

    Amy

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    Replies
    1. Hi Amy,
      I soaked the red beans overnight and cooked until soft enough but still hold their shapes, about 30 to 40 minutes.
      The cooking time of batter with beans inside was not long, just cook until you get the consistency like the bottom right picture, about 10 minutes or so.
      The cooking time will vary as the power of every stove is very different. Please adjust accordingly. What you have to do is to get the right texture and consistency.

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