1, processing red beans. Put the red beans in the bowl, add water, and soak them for three hours (because the red beans are hard and not easy to soften, the soaking time is longer).

2. Steamed rock sugar. Soak the rock sugar in water first, so that it can be steamed for a shorter time. After that, we pour water into the steamer, boil it, pour in rock sugar water, and slowly stir until it melts. After that, cool the crystal sugar water and warm it a little.

3. Sugar water and cassava flour. After that, we pour cassava flour, flour and glutinous rice flour into a large bowl, slowly pour the freshly cooked rock sugar water several times, while stirring.

4. Treat red beans. Stir the batter into a thick paste. Let's take out the red beans, rinse them briefly, and then press them in a pressure cooker or rice cooker. Don't press them too soft because we have to steam them in the pot at last. Red beans are generally not pressed too soft because they are hard.

5. Pour in red beans. Put the red beans out and pour them into the batter, and stir them evenly, so that every red bean is wrapped in batter. Then we steam it in the pan.

6. Red bean cake. Pour the red bean batter into the mold, which is a flat bowl like a fish tank, then pour water into the pot, put the batter in, cover it and steam it for 20 minutes to half an hour. After that, take out the pan and let it cool. After cooling, cut the red bean cake into pieces.