Red Bean Cake (Advanced for those with experience)

Ingredients :

3/4 cup red beans

1 packet of daikon about 10 grams

1 cup of fresh milk

Sugar 7 ounces

Preparation :

1.

Soak the red beans in water for 3 hours to remove the water.

2.

Bring the water to a boil, add the red beans and cook until soft, about 1 hour and a half, then drain the red beans.

3.

The vegetables are softened with water, and then fished out.

4.

Boil 3 ? cups of water, add the cabbage, add sugar, then add the red beans, then add the milk and boil, then pour it into a vessel lined with water, and then put it into a snow jelly when it cools down.

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Traditional Red Bean Cake

Ingredients

1 packet of red bean cake (about $3.7)

1 packet of fine vegetable cake (about $3-$5, available at supermarkets)

1 packet of traditional red bean cake (about $3-$5)

These are the most popular types of cake. 1 packet of fine vegetable cake (about $3-$5, available in supermarkets)

1 can of Daikatan coconut milk

1 can of Dasanhua evaporated milk

1 ? bowls of chickpea flour

1 ? bowls of granulated sugar

Preparation

1. Soak the red beans overnight. Use 6 bowls of water to add red beans and boil over high heat, then turn to slow heat and boil until the beans are dripping, but don't boil the red beans rotten. The red bean water, to be used (if the water has red bean pigment, can stay up 2 bowls).

2. Add the cornstarch to the coconut milk and flower milk and stir well, wait for use.

3. Wash the vegetables with water. Use 5 bowls of water (if you use red bean water, use 3 bowls of water), boil over high heat and add the vegetables, and when the vegetables dissolve, add (2 bowls of red bean water) and 1 ? bowls of sugar.

4. to the sugar boil dissolved, the (2) of the batter slowly add (remember to stir before adding), while pouring batter, while stirring in the pot, to stir in one direction, stirring to the batter powder to turn Jie, turn to medium heat, to keep stirring, so as to avoid the Chi Chi, stirring until the roll up (like bubbles), and then finally add the red beans and stir, and then poured into a container, and wait for the cold, it is done.

Tips

1. When pouring the batter into the sugar water, keep the heat down.

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Two-color red bean cake

Ingredients: 3/4 cup of red beans, 2 cents of Chinese cabbage (about 50 pieces), one cup of fresh milk, 7 ounces of sugar (measured in cups).

Method:

1. Red beans with water soaked two hours, separated from the water.

2. Five cups of water or the right amount of boiling, put the red beans to cook good (to cook until the bean skin cracked) red cooking for an hour and a half, fishing up the red beans, drain the water.

3. Big vegetables with clean water immersion half an hour fishing.

4. two and a half cups of water to boil, put down the vegetables slow cooking melting, such as scum to isolate, under the sugar to boil, under the red beans to boil, and finally add fresh milk and boil, pour into a or a few small with cold water enameled in a container, cold, put into the refrigerator, snow frozen can be eaten. \

Coconut red bean cake

Ingredients: 10 grams of cabbage, 50 grams of red beans, 400 grams of coconut milk or fresh milk, 200 grams of sugar, 2 cups of water, 90 grams of cornstarch, half a cup of water

Directions: Boil the red beans until soft.

Use 2 cups of water to boil dissolve the daikon.

Add cornstarch and half a cup of water to make cornstarch water, add cabbage water and cook until thick, stirring while cooking.

Add sugar and cook until dissolved, then add milk and red beans and stir well.

Put the mixture in a box and freeze in the fridge.

Ingredients:

2 ounces of red beans

10 grams of cabbage

2 cups of water

14 ounces of coconut milk

3 1/2 ounces of cornstarch

? cup of water

Sugar 8 ounces

Directions:

1. Boil the red beans for 35 minutes or until soft, add the sugar and cook until dissolved. soft, add sugar and cook until dissolved, cover and use

2. 2. 2 cups of water to soften the vegetables, with water in the pot (with a large pot) to dissolve add coconut milk 14 ounces, pour up 1/4 portion of the amount to be retained

3. Cornstarch with half a cup of water into cornstarch water, add 3/4 to the pot of vegetables and coconut milk in the pot and cook while stirring, cook until Jiejian

? Add 3/4 of the cornstarch water and half a cup of water into the pot and cook while stirring, until it is cooked

? Remove from the refrigerator,

6. Bring the reserved 2 to a boil, add the reserved 3, and cook, stirring, until the mixture is ready. cup

coconut milk 14 ounce

corn starch 3 1/2 ounce

water half cup

sugar 8 ounce

procedures:

1. red bean boil 35 minutes or until turn to soft, add sugar, cover the pot & wait for use after

2. Add agar into 2 cup of warn water in cook pot (big size), soak until Add agar into 2 cup of warn water in cook pot (big size), soak until soft, simmer & Stir until Dissolve, add coconut milk 14 ounce cook until boi, keep ? away from pot, wait to be use

3. Add corn starches into half cup of water, mix well, keep ? Add corn starches into half cup of water, mix well, keep ? away & keep to be use later. Balance joins into agar w/ milk mix. boils & stir until thick.

4. adds per-cooked red bean mixes evenly

5. . to place the mixture in the foil box, wait until cool down, puts in the refrigerator for 1 hour.

Re-cook the left over 2 until boil, add the left over 3

Re-cook the left over 2 until boil, add the left over 3, add the boils & stir until thick.

Cool dawn a bit, pull on the 5. puts back in the refrigerator

Coconut Red Bean Pudding

Ingredients:

Red Beans 2 oz.

2 cups of water

14 ounces of coconut milk

3 to 4 ounces of cornstarch

? cup of water

8 ounces of sugar

Directions:

1. Boil the red beans for 35 minutes or until soft, add the sugar and cook until dissolved, then cover with a lid and use

2. Coconut milk 14 ounces

3. Cornstarch with half a cup of water to make cornstarch water, add cabbage water to cook until Jie body, stirring while cooking

4. Add red beans, stir well

5. Put the mixture in a box, put in the refrigerator

coconut milk & Red bean pudding

Material:

Red bean 2 ounce

agar 10 gram

water 2 cup

coconut milk 14 ounce

corn starch 3 to 4 ounce

water half cup

sugar 8 ounce

procedures:

1. red bean boil 35 minutes or until turn to soft, add sugar, cover the pot & wait for use after

2. add agaric and sugar, cover the pot & wait for use after

2.

2. Add agar into 2 cup of warn water in cook pot, soak until soft, simmer & Stir until Dissolve, add coconut milk 14 ounce cook until boil.

3. Add corn starches into half cup of water, mix well, joins into agar w/ milk mix. boils & stir until thick. adds per-cooked red bean mixes evenly

4. . to place the mixture in the foil box, wait until cool down, puts in the refrigerator

Red Bean Pudding cooking way is same as "coconut milk & milk cake

Red Bean Pudding cooking way is same as "coconut milk & milk cake

Red Bean Pudding cooking way is same as "coconut milk & Red bean pudding", just change the Material- Coco maik to fresh milk.,Red Bean Pudding ingredients are as follows (about 20cm disk):

Red Bean 1/2 cup

4 cups of fresh water

(2) 3 cups of water mixed with sugar to dissolve

(3) water rolled, drop milk and coconut milk and then boiled to roll, please stir a little to prevent boil?

(4) then the remaining 1 cup of water and 1 cup of cornstarch mix and standby

(5) boil the solution in the pot again to boiling, while stirring the cornstarch water

(6) while pouring the cornstarch water, the solution should be more and more thick, this time continue to stir, and pour into the red beans and mix thoroughly

(7) pour the cake ingredients into the cake plate, and then placed in the fridge snow for about a couple of hours after cooling

(7) cake ingredients into a cake tray, and then placed in the refrigerator snow about one to two hours.