Red Bean Crystal Cakes

Name: Red Bean Crystal Cakes
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8 servings
Cuisine: East Asian
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.)

English中文

Translated from Chinese, the language of the video.

Recipe by 今日美食分享 Facebook

今日美食分享 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.

Watch the original video

Imported by John Tan on SeeMeCook

Mix rice flour, granulated sugar, and warm water to form a rice-flour dough, add cooked red beans, shape the mixture into flowers, and steam. The finished cakes are translucent, soft, chewy, fragrant, and sweet, making them suitable for older adults and children.

Time: 80 minutes
Equipment: Stovetop
Good for: Snacks
Cuisine: East Asian
Diet: Vegan

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

8 servings

OriginalUSMetric

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 waterFor soaking the rice flour; the water does not need to be very hot.130 g
Cooked red beansThe original does not specify a quantity; approximately 200 g of cooked red beans is estimated. Drain before use.200 g
CornstarchThe original does not specify a quantity; approximately 30 g is estimated for coating to prevent sticking. Use as needed.30 g

Weights are estimates. Together, the ingredients weigh about 280 g before cooking, which is about 35 g per serving.

Steps

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.
Pour in 130 ml of warm water and stir until the rice flour and sugar are mostly combined, with no obvious dry flour remaining.
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.
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.
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.
Lightly coat the surface of each ball with cornstarch, shaking off the excess to prevent sticking when shaping.
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.
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.
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.
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

These are estimates per serving, worked out from the ingredients.

Calories: 115
Protein: 3 g
Carbs: 24 g
Fat: 0 g
Fiber: 3 g

Where the calories come from

Rice flour (transcribed in the original as “ximi,” possibly glutinous rice flour)47%
Cooked red beans28%
Granulated sugar13%
Cornstarch12%

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