Red bean cake

Ingredients:

3/4 cup of red beans

1 pack of vegetables, about 10 grams

1 cup of fresh milk

7 ounces of sugar

Preparation method:

1.

Soak red beans in water for 3 hours and remove the water share.

2.

Bring an appropriate amount of water to a boil, add the red beans and simmer over low heat until soft and translucent, about 1 and a half hours. Drain the red beans and set aside.

3.

Soak the vegetables in water until soft and scoop them out from time to time.

4.

Bring 3 and a half cups of water to a boil, add the vegetables and bring to a simmer, add sugar and bring to a boil, add red beans and bring to a boil, then add fresh milk and bring to a boil. It can be poured into a container that has been smoothed with water in advance. After cooling, it can be eaten after being put into the snow jelly.

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Traditional red bean cake

Ingredients

1 pack of red beans (approx. $3.7)

1 package of thin vegetable cakes (about $3-$5, available in supermarkets)

1 can of Daqida coconut milk

Dasanhua evaporated milk 1 can

1 and a half bowls of corn flour

1 and a half bowls of sugar

Production process

1. Soak the red beans overnight Rain. Add 6 bowls of water to the red beans and simmer over high heat. After boiling, turn to slow heat and simmer until the red beans are dripping, but do not boil the red beans. Separate the red beans into water and set aside for later use (if the water contains red bean pigment, you can save 2 bowls).

2. Add eagle corn flour to coconut milk and flower milk, mix well and set aside.

3. Wash the vegetables with water. Use 5 bowls of water (if using red bean water, use 3 bowls of water), bring to a boil over high heat and add the vegetables. After the vegetables are dissolved, add (the reserved 2 bowls of red bean water) and 1 and a half bowls of sugar.

4. After the sugar is dissolved in the pot, slowly add the slurry from (2) (remember to stir evenly before adding). While pouring the slurry, stir it in the pot. It should be in one direction. Stir until the batter is thickened, turn to medium heat, stir constantly to avoid sticking to the bottom, stir until it boils (like foaming), finally add red beans and stir well, then pour into a container and wait until cold become.

Tips

1. When pouring the slurry into the sugar water, keep the fire low.

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Two-color red bean cake

Ingredients: 3/4 cup of red beans, Chinese cabbage ) two coins (about fifty pieces), one cup of fresh milk, seven ounces of sugar (use a measuring cup to measure).

Method:

1. Soak the red beans in water for two hours to remove the water.

2. Bring five cups or appropriate amount of water to a boil, add red beans and cook until the bean skin cracks. Boil for one and a half hours, pick up the red beans and drain the water.

3. Soak the vegetables in water for half an hour and scoop them out.

4. Bring two and a half cups of water to a boil, put down the vegetables and simmer over low heat. If there is any residue, remove it. Add sugar and bring to a boil. Add red beans and bring to a boil. Finally, add fresh milk and bring to a boil again. Pour in a Or put several small ones in a container evenly mixed with cold boiled water, put them in the refrigerator after cooling, and you can eat them frozen. \

Coconut milk red bean cake

Ingredients: 10 grams of vegetables, 50 grams of red beans, 400 grams of coconut milk or fresh milk, 200 grams of sugar, 2 cups of water, 90 grams of corn flour, Half a cup of water

Method: Boil the red beans until soft.

Boil the vegetables with 2 cups of water.

Add half a cup of water to corn flour to make corn flour water, add vegetable water and cook until thickened, stirring while cooking.

Add sugar and cook until dissolved, then add milk and red beans and stir well.

Put the mixture in a box, put it in the refrigerator and freeze it.

, two-color coconut milk red bean cake

Ingredients:

2 ounces of red beans

10 grams of vegetables

2 cups of water

14 ounces of coconut milk

3 1/2 ounces of corn flour

Half a cup of water

8 ounces of sugar

Method:

1. Boil the red beans for 35 minutes or until soft, add sugar and cook until dissolved, cover and use

2. Soak the large vegetables in 2 cups of water until soft, and stir In a pot of water (use a large pot), add 14 ounces of coconut milk, pour out 1/4 of the amount and set aside

3. Add half a cup of water to the corn flour to make corn flour water, add 3/4 of the vegetables and coconut in the pot Cook while stirring in the juice, and cook until cooked

Save 1 part of the corn flour water for use

4. Add red beans into step 3, stir well

5. Mix Put the mixture in a box and put it in the refrigerator for 1 hour. Take it out,

6. Bring the reserved 2 to a boil, add the reserved 3, stir while cooking, and cook until it is thickened. Let it cool down. , pour 5 on top, and put in the refrigerator

Double layer coconut milk & Red bean pudding

Material:

Red bean 2 ounce

agar 10 gram

water 2 cup

coconut milk 14 ounce

corn starch 3 1/2 ounce

water half cup

sugar 8 ounce

procedures:

1. red bean boil 35 minutes or until turn to soft, add sugar, cover the pot & wait for use after

2. Add agar into 2 cup of warn water in cook pot (big size), soak until soft, simmer & Stir until Dissolve, add coconut milk 14 ounce cook until boi, keep ? away from pot , wait to be use

3. Add corn starches into half cup of water, mix well, keep ? away & keep to be use later. Balance joins into agar w/ milk mix. boils & stir until thick .

4. adds per-cooked red bean mixes evenly

5. to place the mixture in the foil box, wait until cool down, puts in the refrigerator for 1 hour. < /p>

Re-cook the left over 2 until boil, add the left over 3,boils & stir until thick.

Cool dawn a bit, pull on the 5. puts bac

k in the refrigerator

Coconut Red Bean Cake

Ingredients:

2 ounces of red beans

10 grams of large vegetables

14 ounces of coconut milk

3 to 4 ounces of corn flour

Half a cup of water

8 sugars oz

Method:

1. Boil red beans for 35 minutes or until soft, add sugar and cook until dissolved, cover and use

2. Place large vegetables on top Soak 2 cups of water until soft, bring to a boil with water (use a large pot), add 14 ounces of coconut milk

3. Add half a cup of water to cornstarch to make cornstarch water, add Chinese vegetables and cook until tender, serve aside Stir while cooking

4. Add red beans and stir well

5. Put the mixture in a box and put it in the refrigerator

coconut milk & Red bean pudding

Material:

Red bean 2 ounce

agar 10 gram

water 2 cup

coconut milk 14 ounce

corn starch 3 to 4 ounce

water half cup

sugar 8 ounce

procedures:

1. red bean boil 35 minutes or until turn to soft, add sugar, cover the pot & wait for use after

2. Add agar into 2 cup of warn water in cook pot, soak until soft, simmer & Stir until Dissolve, add coconut milk 14 ounce cook until boil.

3. Add corn starches into half cup of water, mix well, joins into agar w/ milk mix. boils & stir until thick. adds per-cooked red bean mixes evenly

4. to place the mixture in the foil box, wait until cool down, puts in the refrigerator

How to make red bean cake and coconut milk red bean cake Red Bean Pudding cooking way is same as "coconut milk & Red bean pudding", just change the Material- Coco maik to fresh milk., red bean cake material As follows (about 20cm plate):

1/2 cup red beans

4 cups water

3/4 cup coconut milk (can be more, just reduce The same amount of water)

1/2 cup evaporated milk (for the same reason, since it can add more o, I use Mongolian milk, which is more fragrant)

1 1/2 cup white sugar

1 cup corn flour

Method:

(1) First simmer the red beans, set aside in water and set aside (about an hour, if soaked in water overnight, it will simmer faster)

(2) Mix with 3 cups of water Dissolve the sugar in the pot

(3) After the water boils, add the milk and coconut milk and bring it to a boil. Please stir slightly to prevent it from boiling?

(4) Add the remaining 1 cup of water Mix 1 cup of corn flour and set aside

(5) After the solution in the pot boils again, pour in the corn flour water while stirring

(6) While pouring in the corn flour water, the solution should become thicker and thicker. Continue to stir, and pour in the red beans to mix thoroughly

(7) Pour the cake into the cake plate, wait until it cools and put it in the refrigerator for about one to two hours,