How to Make Red Bean Cake: A Delicious Journey From Humble Beginnings

Red bean cake, a seemingly simple dessert, holds a special place in many cultures. Its subtle sweetness, combined with the unique texture of red beans, has captured hearts (and stomachs) for generations. Whether you know it as a Chinese pastry filled with sweet bean paste or a Japanese mochi treat, the allure of red bean cake is undeniable.

Today, we embark on a culinary adventure to demystify this beloved dessert. I’ll guide you through the process of making red bean cake from scratch, sharing tips and tricks I’ve learned along the way. Even if you’re a baking novice, fear not! This recipe is approachable and rewarding, promising a delicious homemade treat that will impress your friends and family.

Unveiling the Ingredients for Our Red Bean Delight

Before we begin our baking journey, let’s gather our ingredients. This recipe beautifully balances simplicity and flavor, making it perfect for both seasoned bakers and enthusiastic beginners.

For the Red Bean Filling:

• 1 cup dried red beans, soaked overnight
• ¾ cup sugar (adjust to your preference)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• Water, as needed

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk

Optional Ingredients:

• 1 tablespoon of cornstarch (can be added to the bean paste for a thicker consistency)
• ½ teaspoon almond extract (can be added to the cake batter for a hint of nutty flavor)

Tools of the Trade: Assembling Your Baking Arsenal

Now that we have our ingredients prepped, let’s ensure we have the necessary tools for a smooth baking experience:

• A large saucepan
• A fine-mesh sieve
• Two mixing bowls (one large, one medium)
• An electric mixer (handheld or stand mixer)
• A whisk
• A rubber spatula
• A 9×13 inch baking pan
• Parchment paper (optional, for easy removal)

Crafting Red Bean Cake: A Step-by-Step Guide

Let’s transform our assembled ingredients into a delightful red bean cake. Don’t worry, each step is straightforward and easy to follow.

1. Preparing the Star of the Show: Red Bean Filling

1. Soaking and Simmering: Drain the soaked red beans and rinse them well. Place the beans in a large saucepan, cover them with water by about 2 inches, and bring to a boil. Reduce heat to low, cover, and simmer for 1 ½ to 2 hours, or until the beans are very tender. Add more water during cooking if necessary.
2. Blending for Smoothness: Drain the cooked beans, reserving about ½ cup of the cooking liquid. Using a blender or food processor, puree the beans until smooth. You can adjust the consistency by adding more of the reserved cooking liquid.
3. Sweetening and Flavoring: Transfer the pureed beans back to the saucepan. Add the sugar, salt, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and resembles a paste. This should take about 5-7 minutes. Remove from heat and set aside to cool.

Expert Tip from Chef Emily: “For a richer flavor, try adding a piece of dried orange peel or a cinnamon stick to the beans while they simmer. Remove them before blending the beans.”

2. Creating the Cake Batter: A Symphony of Flavors

1. Whisking Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Creaming for Lightness: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
3. Incorporating Eggs and Flavor: Beat in the eggs one at a time, followed by the vanilla extract.
4. Alternating Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Did You Know? Buttermilk, with its slight tanginess, not only adds moisture but also reacts with the baking soda to create a wonderfully fluffy texture in our cake.

3. Assembling and Baking: The Final Act

1. Preparing the Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal later, you can line the pan with parchment paper.
2. Layering for Delight: Pour half of the cake batter into the prepared pan, spreading it evenly. Spoon dollops of the cooled red bean filling over the batter, leaving some space between each dollop. Top with the remaining cake batter, gently spreading it to cover the filling.
3. Baking to Perfection: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
4. Cooling and Serving: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Red Bean Cake Batter in Pan

Serving and Savoring: The Grand Finale

Once cooled, cut the red bean cake into squares and serve. The cake is delicious on its own, but a dollop of whipped cream or a sprinkle of powdered sugar can elevate it further.

Storage Tip: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Frequently Asked Questions About Making Red Bean Cake

Can I use canned red beans instead of dried?

While you can use canned red beans, keep in mind that the flavor and texture might differ slightly. If using canned beans, make sure to drain and rinse them thoroughly before proceeding with the recipe.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make your own substitute. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it slightly curdles, and voilà, you have buttermilk!

Can I freeze red bean cake?

Absolutely! Red bean cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To thaw, let it sit at room temperature or defrost it in the refrigerator overnight.

Red Bean Cake Slices

Beyond the Basics: Exploring the World of Red Bean Treats

This recipe is just the tip of the iceberg when it comes to the delightful world of red bean desserts. If you enjoyed this recipe, you might also like to try our mooncake recipe, a traditional Chinese pastry often filled with red bean paste. For a taste of something different, explore our collection of cake recipes, from the classic hummingbird bundt cake to the decadent mocha cake.

I hope this recipe inspires you to embark on your own red bean cake adventure. It’s a journey filled with the warmth of home baking, the joy of creating something delicious, and the satisfaction of sharing it with loved ones. Happy baking!