The sweet and soft glutinous rice red bean cake is layered and rich, and it is healthier with coarse grains

• Glutinous rice and red bean cake

Production process:

Take out the honey red beans that have been prepared in advance and thaw them in advance. You can buy ready-made honey beans or make your own, the method is very simple, soak the red beans for a few hours in advance, add water to cook, but don't boil them, keep the intact graininess, then drain the water, add sugar while hot and mix well.

Prepare half a sweet potato (about 200g), if there is no sweet potato, you can use purple potato, peel and cut into thin slices, and steam in the pot for about 20 minutes.

After steaming, press it into a puree with a spoon while it is hot, and let it cool for later use.

Find a suitable mold, round or square, I use a 6-inch live cake mold, which is lined with oiled paper or coated with a layer of oil to prevent sticking, and then spread the honey beans (about 360g) on the bottom and press it tightly with a spatula.

Next, prepare 180g of glutinous rice flour, 45g of corn starch, 30g of sugar (because there is sugar in honey beans, sweet potatoes are also sweet, so less sugar is added), and 270g of milk.

Put all the ingredients on it together and stir well to form a fine powder paste.

Pour the stirred paste into the mold with honey beans, put it in a steamer, and steam for about 25 minutes after the water boils.

After steaming, take it out of the mold and let it cool slightly, coat the sweet potato puree halfway through, and smooth it with a scraper.

Rub some water on the knife surface, cut it in the middle, and then turn the side without the sweet potato over and cover the side with the sweet potato.

Wrap in plastic wrap and refrigerate for 1-2 hours before cutting into pieces.

The sweet, soft, nutritious and healthy red bean cake is ready