Red Bean Crystal Cakes

Ingredients

• 120 g Rice flour (transcribed in the original as “ximi,” possibly glutinous rice flour) (Soak after mixing with granulated sugar and warm water; the term “ximi” in the original audio is unclear, so confirm whether it refers to glutinous rice flour or indica rice flour.)
• 30 g Granulated sugar
• 130 ml Warm water (For soaking the rice flour; the water does not need to be very hot.)
• Cooked red beans (The original does not specify a quantity; approximately 200 g of cooked red beans is estimated. Drain before use.)
• Cornstarch (The original does not specify a quantity; approximately 30 g is estimated for coating to prevent sticking. Use as needed.)

Steps

1. 1

   Place 120 g of rice flour and 30 g of granulated sugar in a bowl. Since the name of the rice flour in the audio is unclear, first confirm whether to use glutinous rice flour or another type of rice flour.

2. 2

   Pour in 130 ml of warm water and stir until the rice flour and sugar are mostly combined, with no obvious dry flour remaining.

3. 3

   Let the mixture soak for about 30 minutes. After soaking, a small amount of the mixture should crumble easily when pinched by hand and have a moist, loose texture.

4. 4

   Add the cooked red beans and gently knead them into the mixture so they are evenly distributed. Do not knead or press too vigorously, or the red beans may break apart completely.

5. 5

   Divide the red bean rice-flour mixture into portions of about 40 g each. Roll each portion into a ball. Based on the quantities provided, this should make about 8 balls.

6. 6

   Lightly coat the surface of each ball with cornstarch, shaking off the excess to prevent sticking when shaping.

7. 7

   Place the rice-flour balls in a flower-shaped mold and press to form the flower shape. Remove them from the mold gently to avoid distorting the pattern.

8. 8

   Add enough cold water to the steamer, place the shaped cakes in the steamer basket, and cover with the lid. Start steaming with cold water.

9. 9

   After the water comes to a boil, continue steaming for about 25 minutes, until the cakes become translucent and are cooked through in the center.

10. 10

    After turning off the heat, do not open the lid immediately. Let the cakes rest covered for 10 minutes before removing them to prevent shrinking or cracking from a sudden drop in temperature.

Notes

The audio says that only three ingredients are needed, but the actual method also mentions warm water and cornstarch. The specific quantities of the red beans and cornstarch are not provided, so they are estimated based on making about 8 cakes weighing approximately 40 g each. Let the cakes cool slightly before serving for a more stable texture.

Nutrition per serving

• Dessert
• Chinese pastry
• Steamed
• Red bean
• Rice flour
• Cooking with children
• Vegetarian