CHINESE STICKY RICE CAKE
A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.
Provided by Mom2MMJ
Categories World Cuisine Recipes Asian Chinese
Time 3h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
- Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.2 g, Cholesterol 25.3 mg, Fat 11 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 13.9 g
RED BEANS
Beans with pure Latin flavor. Accented with potatoes, pumpkin, ham, garlic, and cilantro, this side dish could steal the show!
Provided by BAKERSUNLIMITED
Categories Side Dish Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
- Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 18 g, Cholesterol 4.8 mg, Fat 2.7 g, Fiber 5.6 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 464.9 mg, Sugar 2 g
RED BEAN CAKE
Make and share this Red Bean Cake recipe from Food.com.
Provided by byZula
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg and flour together until smooth.
- Pour over a hot griddle and cook for 2 miin.
- Spread with red beans.
- Roll up and serve.
Nutrition Facts : Calories 153.2, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 19.2, Carbohydrate 27.7, Fiber 1.9, Sugar 0.2, Protein 6.2
MATCHA RED BEAN CAKE
This is a matcha green tea cake with red bean frosting and garnished with chocolate garnish. We wanted to use ingredients that were Asia-centric because we wanted to show how awesome the inclusion of these ingredients could be.
Provided by thestarvingasian
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 Fahrenheit. Oil 2 8-inch cake round pans, and cut out 2 piece of parchment paper to put in the pans.
- In a big bowl, beat the butter and sugar together for around 5 minutes until it becomes a light and fluffy mixture. Then mix in the eggs and vanilla until well incorporated.
- In a separate bowl, combine the flour, baking powder, salt, and matcha powder. Then alternate putting the dry ingredients and milk into the wet ingredient mixture. Make sure that the batter is all incorporated.
- Pour the batter into the 2 pans, making sure there is an even amount of batter in them. Tap the pans on the countertop so the air bubbles in the cake rise to the top and pop. Put the cakes in the oven for around 35 to 45 minutes, or until you can stick a toothpick in the center of the cake and it comes out clean.
- Let the cakes cool for around 20 minutes before turning them out and letting them cool completely on a wire rack.
- For the frosting, we're going to make a red bean whipped cream. Pour the heavy cream into a bowl and whisk until you get soft peaks, gradually adding powdered sugar as you go. Once you've achieved soft peaks, fold in the red bean paste, but don't completely fold it inches We want those ribbons of color throughout the cream, and it'll also create an interesting flavor profile while eating the cake so that every bite of cake has a different amount of red bean flavor. Let chill in the fridge.
- To prepare the ganache, put your chocolate into a heat-proof bowl. Heat your heavy cream in a pan over low heat until it starts steaming a bit. Then pour the cream over the chocolate chips and stir until a glossy chocolate ganache forms.
- Once the cakes are cooled, now we can start assembling the cake. Trim the edges and tops of the cakes so that they are even, and start with one layer of cake. Then put the red beam cream on top of the cake, spreading to create an even layer. Put the second cake on top and make sure that the cake is as even as can be, trimming wherever necessary. Put back in the fridge to chill.
- Once the cake is chilled, take the cake out of the fridge and place on a wire rack with a sheet pan underneath. This will catch the chocolate ganache so it doesn't make a mess out of your kitchen. Pour the ganache over the cake, starting from the top edges and work your way to the center of the cake. Make sure that the ganache runs off the sides so all of the cake is covered. Use an offset spatula to even out the ganache. Once you are happy with how the ganache is covering the cake, put back into the fridge to chill for around 10 minutes, just so the ganache gets a little less liquidy.
- Garnish with berries, or leave as is.
Nutrition Facts : Calories 647.1, Fat 44.2, SaturatedFat 26.9, Cholesterol 187, Sodium 229.4, Carbohydrate 58.4, Fiber 1.6, Sugar 32.5, Protein 7.7
RED BEAN AND RICE CAKES
Make a meatless main dish that's high on flavor and fiber. Chili powder, cumin, cayenne and salsa elevate the flavor, while cereal adds crunch and fiber.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In large bowl, place beans; mash with potato masher or fork. Stir in onion, bell pepper, cooked rice, egg, chili powder, cumin, red pepper and 2 tablespoons of the cereal. Shape into 8 patties; coat patties completely with remaining cereal.
- Spray 10-inch skillet with cooking spray. Cook 4 patties in skillet over medium heat about 10 minutes, turning once, until brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
- Serve patties on salad greens; top with salsa.
Nutrition Facts : Calories 210, Carbohydrate 39 g, Cholesterol 25 mg, Fiber 10 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 2 g, TransFat 0 g
RED BEAN MOONCAKES WITH SALTED EGG YOLK
My favorite mooncake has a salted egg yolk inside. The savory yolk is creamy and crumbly, and pairs so well with the sweet dough surrounding it.
Provided by Kristina Cho
Yield Makes 12 small mooncakes
Number Of Ingredients 14
Steps:
- In a large bowl, cover the beans with 4 inches of water and let soak for at least 8 hours or overnight. Drain and rinse the beans.
- In a medium saucepan, combine the beans and enough water to cover by 2 inches. Bring the water to a simmer and continue to cook until the beans are tender, 40 to 50 minutes. Drain the beans and rinse under cold water.
- Transfer the beans to the bowl of a food processor and add the sugar. Puree until smooth.
- Transfer the paste to a medium nonstick skillet. Add 1/4 cup of the oil and cook over medium-low heat, stirring with a flexible spatula until blended and smooth. Add the remaining 1/4 cup oil and cook, stirring, until the paste is darker in color and the oil is completely blended in, 8 to 10 minutes. Transfer paste to a heat-proof container and set aside to cool completely. Refrigerate until ready to use. Paste can be refrigerated in an airtight container for up to 2 weeks or frozen for up to 3 months.
- Pour half of the salt into a medium container with a tight-fitting lid. Gently place the egg yolks on the salt, spacing at least 1/2 inch apart. Cover the egg yolks with the remaining salt and cover with the lid. Refrigerate the egg yolks for at least 3 days or up to 5 days.
- Preheat the oven to 200°F. Remove the yolks from the salt and rinse under cold water. Pat each yolk dry with a paper towel. Set dry yolks on a wire rack set over a large rimmed baking sheet and bake until dried and firm, 90 minutes.
- Allow the yolks to cool and then refrigerate in a small airtight container until ready to use (up to 1 month).
- In a large mixing bowl, combine flour, canola oil, golden syrup, and alkaline water. Using a flexible spatula, mix to form a shaggy dough, then knead with your hands to form a smooth, cohesive dough. Form the dough into a thick disc, wrap in plastic, and allow it to rest at room temperature for 45 minutes. Meanwhile, preheat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
- On a lightly dusted work surface, divide the dough into 12 equal portions with a bench scraper (for accuracy, weigh with a digital scale, if you have one). Roll each piece into a smooth ball. Working with one piece of dough at a time, flatten with your palm and roll out dough into a 4 inch round. Continue to lightly dust with flour if sticking. Use a bench scraper to help lift up the dough.
- Fill with 1/2 tablespoon bean paste, then half a salted egg yolk, and top with another 1/2 tablespoon paste. Bring the edges of the dough up around the filling. The dough won't initially cover all of the filling; just pinch it together until it completely wraps the filling. Pinch together any cracks that form and roll into a smooth ball.
- Arrange the balls on the prepared baking sheet, spacing at least 2 inches apart. Lightly dust the mooncake mold with flour. Press the plunger of the mold down to apply pressure, but take care not to press too hard. Gently release from the mold. Repeat with remaining dough and filling to form more mooncakes.
- Bake mooncakes until the edges are lightly golden brown, 9 to 11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes.
- Make the egg wash: In a small bowl, mix together egg and water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until deep golden brown, 10 minutes. Transfer the baking sheet to a wire rack and allow the mooncakes to completely cool on the sheet. Store mooncakes in an airtight container at room temperature for 1 to 2 days to allow the dough to soften before serving.
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