Steamed Red Bean Nian Gao (Red Bean Mochi Cake)

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened adzuki beans

Black bean paste offers a similar texture with less sugar.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

Soak red beans in water for at least 4 hours or overnight if you plan to cook the beans on the stove. No soaking is required if you cook with a pressure cooker.

Discard the soaking water. Place the beans and pour 2 cups of water into a pot. Bring to a boil and then lower the heat and cook the beans for 45 minutes to one hour or until the beans are soft.

Bring the water in the steamer to a boil if you plan to steam on the stove. Pour 1 cup of water into the inner pot of instant pot if you plan to use a pressure cooker.

Measure out the hot liquid from cooking the beans to get 300 grams into a mixing bowl. Add brown sugar to the hot liquid. Stir to dissolve the brown sugar.

To the mixing bowl, add glutinous rice flour, rice flour, and oil. Use a whisk to combine until the batter is smooth with no lumps. Strain the mixture if necessary.

Add all of the cooked beans to the batter.

Pour the batter into the prepared pan. Cover with an aluminum foil. Place the pan in the steamer and steam over high heat for 30 minutes and then lower to medium-high and steam for another 30-35 minutes.

To test for doneness, use a skewer or a toothpick and insert into the middle of the cake. No cake batter should stick to it.

Cool down the cake completely at room temperature for at least 12 hours. Lightly oil the knife and cut into the size you want.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens