is served not as often in Chinese cuisine
as in Western cuisine. They're usually not as sweet
, rather, they're more likely to be light additions to end a meal
. Many employ the red bean
or the green bean
, one, the iced red bean tea
, is extremely popular all over China
, both as a dessert
or just a drink
. Anyways, red bean pudding
is just like a cake
, and it tastes pretty good. Look in Chinatown
if you want red beans
- Cook the beans until they are soft (about 1.5 hours). Drain them.
- Mix flour, sugar, and water, to smooth the batter. Add the oil and the beans. Mix well.
- Grease a thin, large pan (about 1-2 inches thick). Pour the batter onto the pan, cover top with waxed paper. Steam for 1 hour. The water should be boiling before the pan is put into the steam.
- Let it cool before removing onto a dish.
- Slice them into chunks. Steam them some more before serving, or better yet, brown them on both sides on an oiled skillet. The result would be a slightly crunchy surface and a flavorful interior. I like that better.