Prep time: 10 mins
Cook time: 45 mins
Yield: One 28cm x 18cm x 4.5cm （11 in x 7 in x 2 in）baking tray
Ingredients:
- 5 eggs
- 300 gm raw sugar
- 400 ml coconut milk
- 100 ml milk
- 300 gm glutinous rice flour
- 1/2 tsp vanilla extract
- 180 gm cooked red beans, sweetened
- Preheat oven to 180C / 356F. Line the tray with baking paper.
- Beat the eggs with sugar. It’s no need to beat too long. Just combine and make sure the sugar is dissolved.
- Add coconut milk and milk.
- Mix in glutinous rice flour, one or two tablespoons at a time until the mixture is smooth. Add vanilla extract. Mix in the cooked red beans. Pour the batter into the lined baking tray. Bake in the preheated oven, on the middle rack, for about 45 to 50 minutes. If an inserted needle or skewer comes out clean, it’s cooked through. Let it cool on a wire rack for 5 minutes. Serve hot or warm.
- Add the red beans in the very last step. Then don’t over mix them. Otherwise the red beans will break apart and make the batter become red in colour. The red beans are heavier as a result that they might sink to the bottom.
- I used fresh milk. You can substitute with PTU milk, or rice milk if your family member is allergic to milk.
- To get the best results, try to get raw sugar because of its natural golden colour and aroma are the best. You can use white sugar instead anyway.
- Use a large shallow pan / tray to bake this cake because you don’t want to bake for ages if the batter is too thick.
- You might use the store-bought sweetened red beans, available at Asian grocers.
©2024 Christine's Recipes - https://en.christinesrecipes.com/
