How to Make: Steamed Red Bean Tapioca Jelly Cake
Yields: One 16.5 cm by 7 cm loaf - about 4 servings
Preparation Time: 45 minutes
Cooking Time: 50 minutes
Ingredients:
- 100 gm of Small tapioca pearls or sago pearls
- 40 gm of castor sugar
- 10 mL of oil (I used virgin coconut oil, it really works here)
- 80 gm of Prepared Red Bean paste (Click here for the Recipe)
- Steamer:
**If you don't have a steamer, take an inverted small bowl or shallow plate and place it on the bottom of the pan. Then fill with water until it reaches half of the plate or bowl. Then place the cake on top of the bowl/plate and cover with a lid.
- For the tapioca/sago:
1. Put the tapioca pearls or sago in a bowl and pour cool water until it completely covers the pearl.
2. Allow it to soak for 45 minutes, the pearls will swell and become soft.
3. Drain it, and lightly use a paper towel to remove excess moisture, but don't press too hard or else the pearls will break.
Steps 2 to 6 |
1. In a bowl, add in the drained tapioca/sago pearls, sugar and oil. Stir lightly.
2. In the tin, lined with either parchment paper (use muffin liners if using a muffin tin) or lightly greased with oil, add in half of the tapioca/sago mixture to the bottom of the tin and spread evenly.
3. Now add in the red bean paste, and create an even layer.
4. Top with the remaining tapioca/sago mixture and press firmly with a back of a spoon, especially around the edges.
5. Put it in the steamer and steam it until the pearls are completely translucent. For a 16.5cm x 7 cm or 8 inch loaf tin, it will take approximately 50 minutes. For muffin tins, they will take only 30 minutes.
6. Turn the heat off and leave the cake inside the steamer. Allow it to cool down. It will harden a little and it will be perfect for slicing (about an hour or so).
7. Take it out of the tin by inverting it onto a serving dish. Remove the parchment paper.
**If not using parchment paper, run you knife around the cake to loosen the edges and invert it on to a serving plate.
8. Divide into 4 or more slices with a non-serrated knife for clean cuts.
There you go! Delicious and super simple Steamed Red Bean Tapioca Jelly Cake!
Tips and Advice:
3. Now add in the red bean paste, and create an even layer.
4. Top with the remaining tapioca/sago mixture and press firmly with a back of a spoon, especially around the edges.
5. Put it in the steamer and steam it until the pearls are completely translucent. For a 16.5cm x 7 cm or 8 inch loaf tin, it will take approximately 50 minutes. For muffin tins, they will take only 30 minutes.
6. Turn the heat off and leave the cake inside the steamer. Allow it to cool down. It will harden a little and it will be perfect for slicing (about an hour or so).
7. Take it out of the tin by inverting it onto a serving dish. Remove the parchment paper.
**If not using parchment paper, run you knife around the cake to loosen the edges and invert it on to a serving plate.
8. Divide into 4 or more slices with a non-serrated knife for clean cuts.
There you go! Delicious and super simple Steamed Red Bean Tapioca Jelly Cake!
Tips and Advice:
- Be sure to leave the cake at room temperature and consume with in two days. If the cake begins to harden, it is because of the temperature of the room being too cold. To restore to the delicious-ness stage, put in the microwave for 15 seconds and you've got it nice and gooey again!
- Don't undercook it or else it will taste chalky.
- Make sure you soak it for 45 min or even overnight as this will affect the time it needs in the steamer. If you soak it overnight, it might steam and be ready faster so adjust the cooking time until it's done.
Delicious and beautiful! |
I love this...very tasty with red bean filling.
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Tasty Appetite
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Tasty Appetite
Yummy! Love this first picture, too pretty to eat.
ReplyDeleteVery interesting, not sure I am sold, love tapioca but just looks funny. I guess I will have to try and be the judge. Thanks for sharing something new to us.
ReplyDeleteThat looks like one delicious dessert!
ReplyDeleteLooks like a very interesting recipe... Yummm!!
ReplyDelete@NMOS It sure is! Thanks for stopping by!
ReplyDelete@easyfoodsmithYes! It is an unusual recipe especially to Westerners. Thanks for stopping by.
ReplyDelete