Black eye bean cake
Recipe for black eye bean cake
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About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.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
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:
- Boil black eye beans for about 10 minutes or until beans are soft. Drain off water and set beans aside.
- 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.
- 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.
- Add beans and five spice powder into the filling. Stir well.
- 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.
- Let cool completely before cutting into pieces. Garnish with fried shallots and diced spring onions. Serve with chili sauce or sweet sauce (tim cheong).
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Reference: Black eye bean cake
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