Coconut Red Bean Glutinous Rice Cake (椰汁紅豆糯米糕)

Name: Coconut Red Bean Glutinous Rice Cake (椰汁紅豆糯米糕)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces, weight Glutinous Rice Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 3 whole Large Eggs; 3/4 cups Sugar; 1/2 cups Coconut Oil, Warmed Up Slightly To Melt; 13-1/2 ounces, fluid Reduced Fat Coconut Milk; 6 ounces, fluid Evaporated Milk; 1/4 teaspoons Salt; 3/4 cups Ogura-An (Sweetened Red Bean); 1/2 cups Medium Sweetened Coconut Flakes

Servings: persons

16 ounces, weight Glutinous Rice Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
3 whole Large Eggs
3/4 cups Sugar
1/2 cups Coconut Oil, Warmed Up Slightly To Melt
13-1/2 ounces, fluid Reduced Fat Coconut Milk
6 ounces, fluid Evaporated Milk
1/4 teaspoons Salt
3/4 cups Ogura-An (Sweetened Red Bean)
1/2 cups Medium Sweetened Coconut Flakes

1
["Preheat the oven to 380 F and grease a 9x13"" baking dish.", "In a bowl, combine glutinous rice flour, baking powder and baking soda; set aside.", "In the bowl of a stand mixer fitted with whisk attachment, beat eggs with sugar on medium speed until pale in colour, about 2 minutes. Reduce speed to low and add coconut oil, coconut milk, evaporated milk and salt. Beat until incorporated, about 1 minute.", "Shut off the machine and switch to a paddle attachment. Using the lowest speed possible, gradually add the flour mixture into the coconut mixture. When all the flour is in, turn the speed up to medium and mix until no lumps are present, about 2-3 minutes.", "Pour the mixture into the baking dish and drop small dollops of the red beans into the dish. If you'd like to create a marbling effect, lightly swirl the red beans through the bottom mixture with a chopstick or a spoon.", "Bake for 10 minutes. Remove from the oven and sprinkle coconut flakes on top evenly. Bake for 35 more minutes, or until the coconut flakes are golden brown.", "Finally, loosely cover the baking dish with aluminium foil and bake for 10 more minutes, until a toothpick comes out clean when inserted.", "Then remove the pan from the oven, remove the foil and let it cool. Then slice with a serrated knife.", "Note: Ogura-An (sweetened red bean) is sold in cans in Asian supermarkets.", "Adapted from u Try it."]

1171

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces, weight Glutinous Rice Flour, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 3 whole Large Eggs, and more.

Yes, Coconut Red Bean Glutinous Rice Cake (椰汁紅豆糯米糕) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!