Chinese Red bean Pudding 紅豆糕

Name: Chinese Red bean Pudding 紅豆糕
Yield: 8 servings
Cuisine: British
Ingredients: 300 g red beans soak 6 to 8 hrs; 200 g rock sugar; 150 g sliced sugar; 250 g pure water chestnut flour; 1.5 L water; 60 g sugar to beans mix; dried tangerine peels (soak and scrape the middle); agar agar strips or powder (optional) a very small amount 大菜糕

LazyCook_HK @LazyCook_HK

Hong Kong

Cold Dessert for Summer Time

LazyCook_HK @LazyCook_HK

Hong Kong

Cold Dessert for Summer Time

Saved

Ingredients

8 servings

300 gred beans soak 6 to 8 hrs
200 grock sugar
150 gsliced sugar
250 gpure water chestnut flour
1.5 Lwater
60 gsugar to beans mix
dried tangerine peels (soak and scrape the middle)
agar agar strips or powder (optional) a very small amount 大菜糕

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Steps

1

The amount here can make around two batches. First Soak those beans in fridge for 6 to 8 hrs drained, before cooking in the pot. Med low heat cook for 35mins together with 150g sliced sugar and 750ml boiled water. Can add minced tangerine peels (optional) during this process as well.
2

Drained the water in a bowl and placed aside. As for the beans add 60g sugar and mix well
3

In the pot placed those bean water and beans together with 200g rock sugar with low heat until rock sugar melts. You can also add a very small amount of agar agar (optional) to the mix if you like a more firm pudding
4

Now mix those chestnut flour with 750ml boiled water (at room temperature). Mix and filter it a few times to mix sure no lumps. When the rock sugar has melted, switch off heat and mix the chestnut flour water and keep stirring until it feels like glue.
5

Oil those containers and pour the mix in and steam for 25mins for each batch.
6

After Steaming, Cool down and fridge it for 6 hrs and serve cold. There are two batches one with Agar Agar and one without. Enjoy as can be storaged in fridge for 3 to 5 days. Done!