Black eye bean cake

Recipe for black eye bean cake

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Black Eye Bean Cake, a delightful treat that combines the rich flavors of black eye beans with a moist, cake-like texture. This recipe is perfect for those looking to add a unique twist to their dessert repertoire. With just a handful of simple ingredients and a quick baking time of 60 minutes, this cake is sure to impress family and friends.

Keywords: black eye beans, cake, dessert, easy recipe, unique flavor.

Black eye bean cake details

Black eye bean cake, recipe Rating: 4.5
Number of votes:98 INGREDIENTS:

Makes one 10″

Batter:

330g rice flour

80g tapioca flour

1 liter water

2 tsp salt

¼ tsp pepper

½ tbsp chicken granules

Filling:

3 tbsp cooking oil

6 garlic cloves, chopped

50g dried shrimps, soaked and chopped finely

5 chinese mushrooms, soaked and cubed

40g preserved radish

200g black eye beans, soaked for 1 hour

½ tsp five spice powder

Fried shallots, diced spring onions for garnishing

Methods:

1. Boil black eye beans for about 10 minutes or until beans are soft. Drain off water and set beans aside.

2. Mix rice flour, tapioca flour and water in a mixing bowl. Stir to achieve a smooth batter. Strain to another mixing bowl and add salt, pepper and chicken granules. Stir to mix well. Set aside.

3. Heat up oil in a wok. Fry chopped garlic until fragrant. Add chopped dried shrimps, chinese mushroom cubes and preserved radish and continue to fry until fragrant.

4. Add beans and five spice powder into the filling. Stir well.

5. Reduce heat and pour in batter gradually. Keep stirring until batter thickens (resembles thick mud). Pour into a greased 10″ round pan and steam for 45 -60 minutes, or until cooked.

6. Let cool completely before cutting into pieces. Garnish with fried shallots and diced spring onions. Serve with chili sauce or sweet sauce (tim cheong).