Red Bean Cake for a red bean lover

This was ordered by a customer for her sister who loves red beans to death. The top pic is my creation and the bottom one is the picture she has sent to me... something that she might like... I was planning to do 100% like that... She wanted a 7" one, but somehow I only have a 10" cake square "ring", so I decided to do the 10" and trim off the rest for the others to taste. I did a trial beforehand and used a 7" round mould, and used half a packet of red beans. Yesterday, when I was doing the actual cake, I actually didn't notice that its alot bigger and I used about abit more than half pack of red beans... it didn't turn out to be enough! So I decided to fill the bottom with the red bean paste, and the top to be red bean mousse... turns out quite nice actually! So here's the recipe! You will basically need a vanilla/yellow sponge cake and to cut it into 2 layers for this. Can always use the yummilicious crumb boss's vanilla cake! Bake it in a 10" cake tin.

Red Bean Red Bean I love you Cake

Ingredients (For a 9" Square)

About 300-400g red beans (soak overnight, cook until soft abt 2hrs, drain and save the soup for jelly use, add sugar to taste and fry the red beans in the pan until little liquid left - almost dries up)

1 x 10" Vanilla cake cut into 2 slices


Red Bean Filling
Coconut Milk                      200ml
Jelly Powder                        2 tbsp
Agar agar powder                2 tsp
Sugar                                    2 tbsp or to taste
3/4 of the red bean paste

Hoon Kueh flour                 60g
Red bean soup                     100ml

Red bean mousse: 
Whipping cream                  1 cup
Gelatine powder                   3 tsp melt in a little cold water in microwave (do not boil!)
1/4 of the red bean paste

Red Bean Jelly: 
Reserved red bean soup        500ml
Sugar                                     To taste
Jelly powder                          80-100g (if you like it softer or harder)
Red colouring (optional)       1 drop

Mix coconut milk, jelly powder, agar agar powder, sugar together and bring to a boil. Mix hoon kueh flour with red bean soup and stir it in to the boiling mixture and continue to boil for about 30 sec till thick. Add in 3/4 of the cooked red bean paste and stir till well combined. Leave to cool.

Put the gelatine into a small bowl and put in a little water, just enough to cover the gelatine and let it bloom for a few seconds. Put in microwave for about 10 sec to dissolve. DO NOT BOIL. Gelatine will lose its power once its above 60 deg C! Whip up the whipping cream until stiff, add in the red bean paste and gelatine and continue to whip till combined.

Assemble the cake. Put first layer of cake into the cake ring (place a cake board underneath!), scoop the cooled red bean filling and spread evenly. put on the next cake layer, and fill in the red bean mousse and spread very evenly, leaving space for red bean jelly to come on top later. Cover with cling wrap and put into the fridge to chill until set and mousse is firm to touch.

Put in all the ingredients for Red Bean Jelly and bring to a boil. Once it is not so hot, remove cake from fridge and pour it over the top of the cake and let it set further in the fridge, about 3hrs at least.

Unmoulding - put a small sharp knife in hot water and then run it through the insides of the cake to separate it from the mould. Slowly remove the ring. Trim off the sides with a sharp and warmed knife, cleaning the knife after each cut and rewarming it in hot water (to ensure clean cut). Decorate as you like. I made red beans and deco out of fondant as per pic! Its all up to your imagination!

Its soooo delicious!

Enjoy!