Discover the Top 10 Delicious Red Bean Desserts You Should Know

1. Red Bean Steamed Buns

Steamed buns are a familiar, convenient, and delicious dish that can be easily found on any street in Vietnam. There are many types of steamed buns, but those filled with red bean paste have a special charm due to their enticing color and delightful flavor. Today, Mytour will introduce you to the art of making red bean steamed buns.

Ingredients: Serves 4

• Red beans: 350g
• White sugar: 30g
• Water: 200ml
• Yeast: 8g
• Flour: 700g
• Baking powder: 8g
• Butter: 15g

Instructions:

• Making the bun dough: Dissolve sugar and yeast in warm water and let it rest for a while. In another clean bowl, mix flour, vegetable butter, and baking powder. Then, pour the yeast mixture into the flour mixture. Knead the dough until it becomes smooth and elastic. Cover the bowl with a damp cloth and let the dough rise until it triples in size.
• Making the red bean buns: Divide the bun dough into 12 equal parts. Flatten each piece and make an indentation in the middle. Add the red bean filling and shape the buns as desired.
• Steaming the buns: Cut small square pieces of parchment paper to line the buns. Place the buns on each piece of parchment paper. Arrange the red bean buns in a steamer and steam for about 10 minutes.
• Now, the red bean steamed buns are ready to enjoy! They are perfect to savor with a cup of hot tea.

2. Red Bean Personal Cakes

Ingredients:

• 100g wheat flour
• 2 eggs
• 70ml fresh milk
• 10g powdered milk
• 25ml honey
• Red bean filling (Red beans steamed, mashed, mixed with sugar, cooking oil, and honey, shaped into round balls, wrapped tightly, refrigerated)
• 3.5g baking soda
• 20ml cooking oil
• 25g sugar
• A little unsalted butter

Instructions:

• Prepare all the ingredients in a bowl.
• Sift wheat flour, powdered milk, and baking soda into the same bowl and mix well.
• Break eggs into the bowl, add sugar, and beat with a whisk until fluffy.
• Once the eggs are fluffy and evenly yellow, pour the previously mixed flour mixture into the bowl.
• Add honey, fresh milk, and a little cooking oil into the bowl. Use a whisk to continue beating until the sugar is completely dissolved.
• Pour the cake batter into a bottle, jar... with a wide mouth.
• Roll out the red bean filling thinly in preparation.
• Heat the fish-shaped cake mold. Brush a thin layer of cooking oil or butter on top.
• Pour the batter into the mold. Be sure to pour the batter so that it covers half of the fish-shaped part, the tail part of the fish does not need to be poured.
• Place the red bean filling on top of the batter, making sure to place it in the middle so that the filling does not shift or protrude outward.
• Finally, pour the batter to cover the mold, completely covering the filling, and then cover the lid.
• Bake the cakes for about 30 seconds, then flip the cakes and bake for another 1 minute. Then, continue flipping the cakes and baking for about 30 seconds each time until both sides of the cakes are evenly golden brown.
• Remove the cakes from the mold, let cool, and enjoy. Good luck with making these Taiyaki-style baked fish cakes!

3. Red Bean Mochi Cakes

Ingredients:

• Glutinous rice flour: 150gr
• Cornstarch: 100gr
• Red beans: 200gr
• Coconut milk: 300ml
• Sugar: 100gr
• Vanilla: 1 tube
• Salt: ½ teaspoon

Instructions:

• Step 1: Rinse the red beans with water and drain. Put them in a pot, add coconut milk and water until the beans are just submerged. Simmer the beans until they are soft but not too dry.
• Step 2: Once the beans are tender, turn off the heat, add sugar, salt, and vanilla. Blend the beans using a blender or mash them with a spoon until smooth.
• Step 3: Roll the bean paste into balls, then divide them into equal portions.
• Step 4: Mix glutinous rice flour and sugar with water in a large bowl until the mixture is uniform. You can add a few drops of food coloring for a more appealing color. However, be careful not to add too much coloring for a gentle and natural hue.
• Step 5: Put the mixture into a pot and steam until the dough becomes sticky and blends together.
• Step 6: Dust dry tapioca flour or cornstarch on a flat surface as a coating for the dough. Wet your hands slightly to prevent the dough from sticking. Roll the dough into long round shapes, then use a knife to cut them into equal parts to make the outer layer of the cake.
• Step 7: Dust a little dry cornstarch on your hands, take each piece of dough and flatten it, then place the red bean filling in the middle. Then carefully wrap the outer layer of the cake around the red bean filling. Repeat the process for all the dough and filling.

Now we have completed the process of making delicious and enticing Mochi cakes. With this recipe, you can enjoy them right after making.

Ingredients:

• Brown sugar: 500 gr
• White sugar: 500 gr
• Lime juice: 10 ml
• Vegetable oil: 1 teaspoon
• Grapefruit essence: 2 teaspoons
• Glutinous rice flour: 350 gr
• Red beans: 500 gr

Instructions:

• To make the syrup, pour water into a pot, add brown sugar and stir until the sugar is dissolved. Bring the syrup to a boil and let the brown sugar dissolve completely. Then add white sugar, simmer for an additional 10 minutes from the time the syrup boils. Finally, add lime juice and simmer for 1-2 more minutes before turning off the heat. Let the syrup cool completely before using.
• For the cake dough, mix together the syrup, grapefruit essence, and vegetable oil in a large bowl. Then add glutinous rice flour and mix well until the flour is dissolved in the syrup.
• Transfer the ingredients to a clean table, sprinkle some glutinous rice flour on the table, and start kneading the dough. Pull the dough upwards and knead evenly until the dough becomes smooth and elastic, which takes a few minutes.
• Now, divide the red bean paste into 50-gram portions and roll them into balls. Then divide the dough into 100-gram portions for each cake, with a ratio of 2 parts dough to 1 part filling. Flatten each dough ball, place the red bean filling in the center, and gently wrap it up to enclose the filling completely. Next, dust some glutinous rice flour on the cakes to prevent sticking. Also, dust some flour on the mold and tap to remove excess flour.
• Then, place the dough into the mold, press firmly with the palm, and remove the cake from the mold. Repeat this process until all the ingredients are used up.
• After making the cakes, they should be placed in sealed bags. You can also store them in an airtight container. The cakes are usually best enjoyed the next day.

Ingredients:

• 70gr sugar
• 120gr red beans coated with sugar
• 15gr glutinous rice flour
• 55gr wheat flour
• 25gr arrowroot flour / cassava flour
• 70ml water

Instructions:

• Mix 15gr of glutinous rice flour with 25gr of arrowroot flour (or cassava flour).
• Add 170ml of water and mix well until the flour is dissolved.
• Add sugar and wheat flour and stir well.
• Place a pot of water on the stove. Place a ceramic or porcelain pot or tray on top.
• Pour the mixed batter through a sieve to remove impurities.
• Pour 2/3 of the batter into a bowl. Place the bowl on the stove and simmer over medium heat for 15 minutes until the batter thickens and sticks.

Ingredients:

• 200g red beans
• 600ml water
• 250g brown rice flour
• 180g glutinous rice flour
• 80g caster sugar

Instructions:

• Step 1: Make the batter: Mix brown rice flour, glutinous rice flour, and sugar in a bowl. Cook the red beans until soft, then separate the beans and the cooking liquid. Add the red bean cooking liquid to the flour mixture and mix well. Use a sieve to sift the batter until smooth.
• Step 2: Mix the batter with red beans: Take 1/3 of the sifted batter and mix it with the cooked red beans. Mix the batter and red beans evenly. Take a baking tray and brush it with a thin layer of oil, then pour the smooth batter onto the bottom of the tray.
• Step 3: Layer the cake: Sprinkle some of the mixed red beans on top. Then, sift another layer of smooth batter on top, followed by another layer of mixed red beans. Repeat this process until all the smooth batter and red bean mixture are used up.

7. Red Bean Bread

Ingredients:

• Red beans: 150g
• Flour: 250g
• Salt: 2g
• Chicken egg: 1
• Whipping cream: 175g
• Yeast: 3g
• Granulated sugar: 30g

Instructions:

• Sift flour, add yeast, salt, and sugar, mix well. Then add fresh cream and knead until the dough is smooth. Let the dough rise until doubled in size.
• Take out the dough, knead it and divide it into 8 equal pieces. Roll out each piece of dough lightly and add red bean paste on top. Roll up the dough and pinch the edges tightly. Place each bread roll into a mold. Use a knife to make 2-3 cuts on the surface of the bread.
• Let the bread rise for another half, then brush a layer of egg yolk on the surface. Place the bread in the oven and bake at 180°C for about 20 minutes or until golden brown.

Nguyên liệu:

• Đậu đỏ 500 gr
• Bột nếp 500 gr
• Gừng 20 gr
• Mè 1 ít(vừng)
• Đường cát 200 gr
• Đường thốt nốt 400 gr
• Muối 1 ít

Cách làm:

Trộn nhân dừa đậu đỏ

• Đậu đỏ bạn ngâm 8 tiếng sau đó rửa sạch và mang hấp khoảng 20 phút cho chín, sau đó nghiền nát và trộn đều với 3 muỗng canh đường xay, 50 gr dừa nạo

Trộn bột bánh

• Bạn cho bột nếp vào tô lớn thêm 2 muỗng canh cốt dừa và trộn đều.
• Chuẩn bị 180ml nước ấm (khoảng 40 độ). Bạn chia nước làm 2 lần rồi cho từ từ vào tô, cho nước vào và trộn hỗn hợp, cho tiếp phần nước thứ 2 vào.
• Bạn trộn đều cho hỗn hợp bột hòa quyện với nhau.

Nhào bột

• Bạn lấy bột ra mặt phẳng sạch đã rắc 1 ít bột khô để đỡ dính, dùng tay nhào bột đến khi bột tạo thành khối đồng nhất, mịn, đàn hồi.
• Sau đó dùng màng bọc thực phẩm bọc kín tô bột lại, để bột nghỉ khoảng 30 phút.

Tạo hình bánh

• Bạn chia bột cho vừa với số nhân. Dàn mỏng viên bột, cho nhân vào giữa và gói kín nhân bánh sao cho nhân nằm trong miếng bột, vo tròn lại cho đẹp mắt.

Luộc bánh

• Bạn bắc nồi nước lên bếp mở lửa vừa, khi nước sôi bạn cho bánh trôi vào, khuấy nhẹ cho bánh không dính đáy nồi, đun cho bánh nổi lên là được.
• Khi bánh nổi lên trên mặt nước thì bạn vớt ra và thả ngay vào bát nước lạnh.

Nấu nước đường

• Gừng gọt vỏ, cắt lát hoặc cắt sợi tùy ý thích của bạn.
• Bắc nồi lên bếp, bật lửa nhỏ, cho 150 gr đường nâu vào, đun cho nóng chảy và tan ra, không dùng đũa hay muỗng khuấy.
• Sau đó cho 0,5 lít nước lọc vào nồi. Đun sôi nước và cho gừng vào, cho thêm vào nồi nước cốt của 1/3 quả chanh (nếu thích) cho nước có vị thơm, chua nhẹ rồi tắt bếp.

Thành phẩm

• Múc bánh ra chén, rắc thêm ít dừa sợi, cốt dừa, thêm ít mè rang và đậu phộng (nếu thích), chan thêm nước đường là món ăn xong rồi.
• Bánh trôi nhân dừa đậu đỏ thơm ngon lạ miệng với lớp vỏ bánh dẻo dai, phần nhân thơm thơm bùi bùi của đậu đỏ, béo béo vị nước cốt dừa với đậu phộng thật hấp dẫn. Mời gia đình cùng thưởng thức thôi nào.