snacks & drinks, sweetsKiet Chueamrasrisnacks & drinks

Mini Bean Cake

snacks & drinks, sweetsKiet Chueamrasrisnacks & drinks
Mini Bean Cake

A tea party without desserts is not a complete party. I have not seen many Asian desserts make break this barrier just yet. This recipe has the potential to blend in perfectly with its smooth texture and dapper presentation. Well, let's waste no more time then, dive in!

Mini Bean Cake

Filling ingredients

  • Split green pea/bean 1 ½ cup

  • Coconut sugar 100g

  • Caster sugar 50g

  • Coconut oil 1tbsp

  • Salt ¼ tsp

  • Coconut milk 400 ml

Outer layer

  • All-purpose flour 300g

  • Sugar 40g

  • Coconut oil 50ml

  • Vegetable oil 50ml

  • Glucose syrup 1 tbsp

  • Egg 1

  • Food colouring

Inner layer

  • All-purpose flour 200g

  • Vegetable oil 90ml

How to make

  • Soak the split green peas/beans for 2-3 hours, then steam until tender. Mash and mix in coconut sugar, caster sugar, coconut oil, and salt. Cook over low heat until the mixture thickens.

  • Prepare the outer layer by mixing all-purpose flour, sugar, coconut oil, vegetable oil, glucose syrup, egg, and food coloring in a mixing bowl.

  • Prepare the inner layer by mixing all-purpose flour and vegetable oil in a separate mixing bowl.

  • Take a small amount of the outer layer mixture and roll it into a ball. Flatten it out and put a spoonful of the filling mixture in the center.

  • Fold the edges of the outer layer mixture to cover the filling and shape it into a ball.

  • Roll the ball in the inner layer mixture to coat it evenly.

  • Place the bean cakes on a baking tray and preheat the oven to 180 degrees Celsius.

  • Bake the cakes for 15 minutes with bottom heat only.

  • Allow the cakes to cool before serving. For a smoother texture, leave overnight at room temperature. These cakes can be refrigerated for up to 14 days.

  • As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavor that suits you.

Bake: pre-heated the oven at 180 degree Celsius. Use bottom heat only and bake for 15 minutes.

Tips: This bean cake tastes smoother if leave overnight at room temperature. Refrigerated for up to 14 days.

As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suite you.