red beans nian gao 紅豆椰汁年糕

Happy Chinese New Year 2016!

I thought I would share a revised recipe that I have changed from an original coconut milk nian gao into red bean nian gao recipe. The product came out pretty decent, when I was worry about adjusting the water content due to the water in the red beans.. but it actually came out pretty well. thick enough to hold the beans in place and not like every beans sink into the bottom!

這個做法是將我很喜愛的椰汁年糕原食譜改過來的。。

紅豆椰汁年糕

糯米粉 600g
澄麵 150g
椰漿 400cc
片糖 400g **
紅糖 50g **
清水340cc *如果喜歡軟身一點，可以多加100cc水
蜜紅豆 500g

做法是片糖跟190水，一起煮至片糖都融化掉。放涼。
糯米粉和澄麵一起放﹐然後慢慢倒入椰漿﹐攪拌勻。
然後再分幾次加入放涼了的糖漿。慢慢攪拌，每次加入糖漿的時候，好好拌均再加。
如果想確保口感好一點的話，可在拌勻後﹐過濾兩次。
倒入已抹油的盤裡﹐拿去蒸約一個小時﹐即成。我是用外賣盒來蒸的。

蜜紅豆做法

蜜紅豆 250g
紅糖 100g
砂糖 200g

用水和豆一起煮至沸騰，關火，讓豆悶一下，約30分鐘。 再開火，煮軟。
到大慨可以軟的時候，可以加入糖，再煮至水分剛好和豆一個高度。
記得方涼後，水分會收的，變的稠稠。

後記
個人覺得，這個食譜糖份剛好，家裡的人不是很喜歡太甜的東西，你當然也可以看你自己喜歡的甜度再去加糖。記得加太多紅糖的話，年糕會很重味。

red bean cake. 紅豆糕。

I realised I have gone a bit of “to do” mode again before I am packed workload etc again. I did tried my best after all with the 5 days a week 9-5, gym session, friend sessions and I have been doing human MOT lately. haha~~ please do make sure your eye check or dental check are not overdue. =) Health is the key!

Howdy, although i do reckon sugar is not that good for you. but i still enjoy making them… and god knows for what reasons i have brought so many tins of coconut milk at home (argh! i want to make chinese coconut cake that’s why…. ) and i have been staring this recipe i pasted onto my window sticky notes. so voila…. i have tried it!

Red bean cake, a classic chinese sweet pudding made with corn starch, coconut milk, red beans (aduki beans) and agar… its quite different to other western pudding, i guess is becaus of the corn starch used in the pudding based. I have tried various recipe using corn starch and water only vs this recipe with agar added. The texture is totally different. With corn starch + agar, the cake itself is more firmer and the texture is more refreshing. Where with corn starch only, the cake can deem rich after a feel more bite, not as refreshing as it could be esp. when you eat this in the summer. I will definitely keep on using the recipe with agar added.

紅豆糕做法
大菜7g、紅豆50g、椰汁200g, 鮮奶400g、糖200g、水500ml、粟粉90克、水125ml

紅豆煮至軟身。
用500ml水煲溶大菜。
粟粉加125ml水成粟粉水，加入大菜水煮至濃，邊煮邊攪拌。
加入糖煮至溶，再加奶、紅豆攪勻。
將混合物放在盒內，放入雪櫃冷凍即成。