Coconut milk red bean layer cake recipe:

1. Ingredients and dosage:

Water chestnut powder - 250G

Red bean - 250G< /p>

Xinhui tangerine peel - 1/3 pieces

Rock sugar - 300G

Coconut juice - 750G

Water - 750G

Wash the red beans and soak them in water for 1-2 hours

Add 1.5KG of water to the soaked red beans, add tangerine peel and cook over high heat, then turn Simmer over medium-high heat for about 45 minutes, add 100 grams of rock sugar, cook for 15 minutes, turn off the heat and let cool (note: the red beans should be adjusted appropriately depending on the place of origin and newness, the beans should be slightly juicy and close to bursting)

Red beans Let it freeze for later use (put it in the refrigerator to keep fresh for a day, which will allow the sugar to enter the red beans and make them more flavorful.)

Strain the red beans through a sieve to remove the sugar water and set aside later

3. Prepare the pulp Steps:

A. Red bean milk:

Add 125 grams of water chestnut powder to 350 grams of water and mix well to make a pulp for later use (an electric mixer is best if you have one, but if you don’t have one, please use a mixer) Stir well (make sure there are no lumps of powder). Add 200 grams of rock sugar to the remaining 400 grams of water and bring to a boil over medium heat. Reduce the heat to low and add half a bowl of raw syrup. Be careful to stir while adding the raw syrup to avoid slurry. When it forms clumps and turns into a translucent paste, turn off the heat. This is a cooked paste.

Add the mixed cooked slurry to the raw slurry immediately, and use a blender to stir the raw and cooked slurries evenly to form a slightly viscous raw and cooked slurry like yogurt.

Pour the red beans into the raw and cooked slurry and stir evenly to form the red bean slurry.

B. White coconut milk:

Add 125 grams of water chestnut powder to 350 grams of coconut milk and mix well to form raw coconut milk and set aside (also if you have an electric mixer, it is best, if not, please use a mixer Stir in the same direction to make sure there are no lumps of powder.)

Cook the remaining 400 grams of coconut milk over medium heat until slightly simmered, then pour it into the raw coconut milk while stirring to prevent the powder from forming. Make the lumps and stir evenly. This is half-cooked coconut milk.

4. Steaming steps:

Add a steaming rack and enough water to a large pot (the amount is the same as the surface of the steaming rack), heat it up to a large temperature, add in the bastard A container for storing oil (olive oil) (stainless steel plate or aluminum plate, etc.).

Use a spoon to evenly add a layer of red bean milk. The amount of red bean milk should be close to half the height of the red beans (note that the red beans are evenly distributed on the entire plate as much as possible by stirring the liquid). Cover the pot and steam for about 2 minutes.

Uncover the pot, add half-cooked coconut milk to the steamed red bean milk noodles, the amount should just cover the red beans, cover the pot and steam for about 2 minutes.

By analogy, the last layer must be red bean milk, and then steamed for 10 minutes to ensure that all the powder layers are steamed.

Cease the fire and immediately remove the finished product from the pot to the table to avoid steam water from flowing back into the cake surface.

The red bean cake needs to rest for about two hours before it is completely frozen. You can then cut it into any shape you like with a sharp knife and enjoy the result.

Note:

The slurry must be stirred evenly to avoid agglomeration or particles.

Don’t overcook the raw and cooked slurry, otherwise it will be too sticky and unable to flow and the cake layer will be uneven.

The whole process should be over high heat to ensure there is enough steam, and be careful not to steam for too long, otherwise steam water will easily accumulate and affect the appearance and shape.

Red bean cake needs to be thoroughly frozen before cutting into pieces, otherwise it will stick to the knife and become cut into pieces.