Chinese Red Bean Pudding
Submitted by Tracyt
Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.
YIELD
4 servingsPREP
COOK
20 minREADY
This Chinese steamed red bean pudding is the kind of gentle, not-too-sweet dessert you find at dim sum and Chinese bakeries, with a smooth, sliceable texture and tender beans throughout.
The body comes from a simple paste of rice flour and cornstarch, no eggs or dairy here. Whisked with water and stirred into hot, sweetened red bean soup, the starches set as the pudding steams, giving it that signature soft, springy bite.
Raw slab sugar, or any unrefined cane sugar, brings a mellow, almost caramel-like sweetness that white sugar can’t match, and it lets the earthy flavor of the red beans come through.
Two things take time but can’t be rushed: soak the beans for a few hours so they cook evenly, and boil them until truly soft, since they won’t soften further once they’re folded into the pudding.
Kitchen Tips
- Soak the red beans for several hours and boil them until fully soft; they won’t soften more once in the pudding.
- Whisk the rice flour and cornstarch into cool water first for a lump-free paste before it meets the hot soup.
- Stir constantly as you combine the paste and soup so it thickens smoothly without clumping.
- Steam until a toothpick comes out clean, then cool fully so the pudding sets firm enough to unmold.
Variations
- Use canned sweetened adzuki beans to skip the soaking and boiling.
- Add a splash of coconut milk to the batter for a richer, creamier pudding.
- Sweeten with rock sugar or brown sugar if slab sugar is hard to find.
Ingredients
Directions
Clean red bean and then marinate them in water for 3 hours.
Pour red bean and water into a pot and bring them to a boil until red beans to become softened.
In large bowl, combine rice flour and flour starch.
Add 250g of water in large bowl, mix rice flour and flour starch into a paste.
Take 400g of red bean soup and then boil them.
When the soup is boiled, add raw slab sugar .
Remove soup from the heat when the raw slab sugar dissolve.
Pour flour paste in sweet soup and stir it until all of them combine together.
Spoon into small bowls, filling each one about two-thirds, then add red bean on the top.
Steam over high heat for appropriately 15- 20 minutes or until toothpick comes out clean
Remove them from the heat and Let them(with bowl together) cool .
Comments
i was wondering can you change the metric to teaspoon tablespoon and cups?? Pls.& thank you