Ingredients for Red Bean Milk Rice Cake: 100ml Zhouxing Water Chestnut Flour, 50g Red Beans, 200ml Coconut Milk, 100ml White Sugar, 200ml Pure Milk.
Method for Red Bean Milk Rice Cake: Step 1: Prepare all ingredients. Step 2: Steam the red beans first. Soak them the night before to speed up the cooking process. Step 3: [Prepare the raw batter] Combine 100ml water chestnut flour and 200ml pure milk in a bowl. Step 4: Stir well and strain twice to obtain the raw batter. Step 5: Boil 200ml coconut milk, 100ml sugar, and 100ml red beans (add more red beans if desired), then turn off the heat. Step 6: While hot, add a spoonful of the prepared raw batter and stir quickly until thickened. Step 7: Mix with the remaining raw batter. Step 8: The batter is ready. Step 9: Place the rice cake mold in the steamer, pour in the batter until 80% full, and steam over medium-high heat for about 10 minutes. To prevent red beans from settling at the bottom, pour the batter in two batches. Step 10: (The water chestnut flour will settle, so stir well before scooping each time! The steaming time is not fixed; it’s ready when there’s no white core and it’s not runny.) Step 11: Allow the rice cake to cool completely before demolding. Step 12: The rice cake should be bouncy, smooth, and rich in milk flavor. Step 13: Each red bean is both sandy and soft. Cooking Tips for Red Bean Milk Rice Cake: Good cooking always involves techniques. I have little tricks for each dish. You can search for ‘Cantonese Snacks’ to directly view my recipes!
