How to cook coconut milk red bean cake? How to make red bean coconut milk cake?

1.Wash the red beans and soak them for more than three hours;

2.Pour the soaked red beans into the pressure cooker, cook, and add an appropriate amount of rock sugar while hot and stir well;

3.Soak the agar for half an hour;

4.Take out two tablespoons of cooked red bean soup and put it in a pot, add the soaked agar, stir while heating until the agar is all melted;

5.Remove the boiled red beans and put them into the red bean soup that has just melted agar, stir well;

6.A mold will be prepared (a mousse mold that I use directly, wrapped in tin foil);

7.Pour the mixed red beans into the mold, let them cool completely, and then put them in the refrigerator for half an hour;

8.Then pour coconut water into the pot and add the soaked agar; Heat over low heat and stir continuously until the agar is completely melted, then add rock sugar and stir well;

9.Take out the red beans in the refrigerator, pour the coconut water into the red bean mold taken out of the refrigerator after cooling, and then put it in the refrigerator for more than half an hour to set the shape;

10.When it is completely set, remove it from the refrigerator and take it out;

11.Cut into small pieces and garnish with goji berries soaked in boiling water.

1 Red beans soak for two hours, simmer for 30 minutes, soak the gelatin slices softly, and strainer the red beans. 2Pour in 200 grams of milk, 70 grams of sugar, 200 grams of coconut milk, gelatin slices. 3. Hold half of the coconut milk, add a spoonful of red beans, refrigerate the semi-finished product for 10 minutes, and then add half a spoon of coconut milk after refrigeration.

Ingredients: 25 grams of red beans, 150 grams of coconut milk, 250 grams of fresh milk, 50 grams of corn starch, 35 grams of sugar.

Method: 1. Soak the red beans in boiling water for half an hour, then cook them in a pot but the skin is not broken, remove and drain for later use.

2. Put all the remaining other ingredients into the pot, simmer over low heat, and keep stirring to prevent the pot from sticking, and cook until thick.

3. Add the boiled and drained red beans and stir gently until the red beans are evenly distributed.

4. Pour it into any mold or container of your favorite shape and let it cool, and use a knife to demold it along the edge and buckle it upside down.

<> the main ingredient. Coconut water 300 grams.

Honey red beans 100 grams.

Accessories. 40 grams of white jelly.

Seasoning. Rock sugar to taste.

Let's start with honey red beans. The red adzuki beans I chose.

Soak the adzuki beans in water at night and make honey red beans in the morning. Once soaked, put a piece of rock sugar in a bowl. I was 250 grams of beans with 70 grams of rock sugar. You can also adjust the dosage to your liking.

Steam for one hour. You can also use the porridge stall of the rice cooker to cook for 1 hour.

The steamed beans are soft and undamaged. Remove the broth.

Put the white jelly into a milk pot and pour in the pure coconut water.

Stir well and bring to a simmer until slightly boiling.

Take 100 grams of honey peas and spread them in a container. I use lunch boxes and my own containers, you can do anything.

Pour in the boiled coconut water and gently whip with a spoon on the bottom to allow the liquid to penetrate to the bottom.

Allow to cool until solidified. Now that it's cold, put it in the kitchen and let it cool directly to solidify.

Upside down. <>

Cut into small pieces and enjoy.

TipsWith honey red beans, there is no need to add sugar to the coconut water, which can retain the original flavor of coconut water, and the sweetness is enough.

Ingredients: 250 grams of milk.

150 grams of coconut water.

Red beans 25 grams.

20 grams of white sugar.

Cornstarch 50 grams.

Preparation of red bean coconut milk cake.

Prepare the materials first.

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Soak the red beans in boiling water before boiling them for better cooking.

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When the red beans are boiled, you can add a little sugar to make them more flavorful.

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1.When it is ready to boil into a paste, turn off the heat quickly, and then stir again with the remaining heat.

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1.If you want to achieve the best effect, you can spread the red beans under the mold before installing the mold, and then pour in the paste, with a fork or chopsticks.

Swipe back a few times, then take the mold and shake it, and the shock is on the line.

2.It is recommended to take it out after 4 hours, it will be easier to form.

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Before demolding, use a knife to draw a circle along the edge of the mold, and then turn it upside down, and it is easy to demold.

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Finish, take pictures, eat

Personally, I feel that it is <>better to put it in the refrigerator for one night and eat it again the next day

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Tips: 1.**Before cooking, it is recommended to stir all ingredients except red beans, especially corn flour, and do not sink to the bottom.

2.When cooking, turn on low heat and stir slowly, don't stop, it will stick to the pan.

The first ingredients we prepare are red beans, milk, coconut water, cornstarch and sugar. First of all, we soak the red beans in water for 4 hours, the longer the soaking time, the better it will be when boiled, and I usually soak it for 4 hours. Then we add an appropriate amount of water, pour in the red beans, and cook the red beans.

Once the red beans are cooked, drain the water. Then we pour coconut water, milk, cornstarch and sugar into the pot, and be sure to heat it over low heat. Be sure to stir constantly.

When it is thick, turn off the heat immediately, add the red beans we just drained, and stir again. Then pour it into our mold, wait until it cools, and then put it in the refrigerator freezer to solidify.

It's about half an hour. Pour into a plate at the end. Cut into small pieces, small pieces. You can enjoy it beautifully.

Grams of water chestnut flour are boiled into powder water in a bowl of cold water, i.e. 625 grams.

2.Put one bowl of coconut milk, two bowls of boiling water and enough sugar in a pot and bring to a boil.

3.After the coconut milk syrup boils, pour a small bowl of water chestnut flour water into the pot, then immediately stir well, turn it into a paste and immediately turn off the heat.

4.Immediately turn off the heat, quickly pour the remaining water chestnut flour into the pot, and stir well until it becomes a particle-free paste.

5.Pour the red beans into the paste and mix well.

6.Grease the bottom and sides of the steaming pan.

7.Pour the mixed paste into the steaming tray and spread evenly.

8.Spread another layer of red beans on top and press it slightly.

9.Steam for about 20 minutes. 10.After steaming, take out the whole plate and leave it at room temperature until it is completely cooled and cut.

Ingredients: glutinous rice, coconut milk, sugar, salt, red beans.

Note: All ingredients should be as dry as possible, otherwise the result will not be glutinous rice cake, but glutinous rice porridge.

How to make:1Soak in water to soften. Now that the weather is cold, I usually soak the glutinous rice in water overnight and wait for the glutinous rice to soak thoroughly.

2.Glutinous rice is steamed and set aside. (I use an electric steamer, about 20 minutes) 3Heat the coconut water (you can add some sugar).

4.Pour the glutinous rice into the coconut milk and stir well.

5.Find some small molds, like those used for cakes, and press the stirred coconut milk sticky rice into it and press it firmly. Sticky rice is added in two parts.

For the first time, lay a bottom, add boiled soft red beans, (in fact, you can also not add red beans in the middle, you can give full play to the materials yourself, such as mung beans or something, as long as the taste is good, there is no problem), and then spread another layer of glutinous rice, glutinous rice cake can be added with corn, red beans or something to decorate. The glutinous rice cake is basically done.

The main ingredient is agar.

Coconut milk, red bean paste.

1. Soak the agar softly.

2Put the red bean paste, soaked agar, and coconut milk into a pot and heat it to melt the agar.

3Add the melted red bean paste to the sugar.

4Pour it into a crisper or bento box, cool it and put it in the refrigerator 5. When eating, pour out the coconut milk and red bean cake and cut it into small pieces.

How to make red bean coconut cake delicious? Add 250 grams of coconut milk or milk, 30 grams of white jelly and 50 grams of bean paste, stir well and pour into the mold.

It's hot、Give him a piece of coconut milk red bean cake、Sweet honey、The taste。

How to make coconut milk early Zen red bean cake Lu Dongchen?

The weather is hot、Give him a piece of coconut milk red bean cake in Bidong、Sweet honey rent、The taste of Huiyan。

How to make red bean coconut cake delicious? Add 250 grams of coconut milk or milk, 30 grams of cracked white jelly and 50 grams of bean paste, stir evenly and pour into the mold.

Wash the red beans and soak them in 3 times the water for at least 2 hours.

Put the soaked red beans into a pot with water and bring them to a boil, turn to low heat and cook for 40 minutes until the red beans are crispy.

Soak the agar in cold water in advance to soften.

Strain out the boiled red beans and heat the red bean water, coconut milk and soft agar together in a pot to melt the agar.

Add the red beans to the boiled coconut milk agar water and add an appropriate amount of sugar to taste.

Pour the coconut milk and red bean juice into the crisper box, cool and put it in the refrigerator.

Peel the coconut hail red bean cake upside down from the crisper box, cut it into small pieces, and eat it with condensed milk.

Soon, the cool summer is coming, so what to eat in the summer? A lot of people would say ice cream or popsicles, but they're both good choices. But I'm tired of eating popsicles, so let's try a different taste!

Not only will we not refuse desserts, but also like them very much, both to quench thirst and dispel heat, today I will teach you red bean coconut milk cake.

Ingredients: 220ml coconut milk, 250ml milk, 250g red beans, 500ml purified water, appropriate amount of sugar, 1 slice of gelatin;

Steps:1Prepare the above ingredients and soak them in water until soft;

2.Wash the red beans, put them in the Oaks wall breaker, and then add 500ml of purified water;

3.Select the [Rice Cereal] function and start it;

4.When the procedure is over, pour into a bowl;

5.Pour pure milk, coconut milk, and white sugar into a pot and boil, turn off the heat, (the white sugar must be melted). Dissolve the gelatin and add to the pan. Pour into the box and let cool.

6.After cooling, add the prepared red bean rice cereal, put it in the refrigerator and freeze overnight.

7.After overnight, thaw it slightly, turn it upside down and cut into pieces. It's perfect for summer and cool.

Tips: 1. Put 2 layers of plastic wrap on the mold, and then apply a hot towel when the film is removed, and the whole piece will come down;

2. After the red bean and coconut milk cake is made, put it in the refrigerator, so that it will be eaten and eaten.

Coconut milk red bean cake.

by Scarlett 5521Collection 65369 Views Published on 2011-06-09.

Cook on lower heat 5 stars.

Sweetened < for 60 minutes.

Middle school level. Coconut milk red bean cake, this dessert is very easy to make, and requires a special ingredient - agar. Let's get to know agar. Agar, also known as seaweed, is a gelatin product made from the algae lithrophyllus and the genus Glacia, which has a unique property that is extremely useful in the food industry.

Agar is a polysaccharide extracted from seaweed and is currently one of the most widely used algins in the world. It is widely used in the food industry, agar can significantly change the quality of food when used in food, and its characteristics: it has coagulability, stability, can form complexes with some substances and other physical and chemical properties, and can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.

For example, we often eat oranges and jellies, pastries, soups, etc.

Ingredients: 3 servings.

Appropriate amount of red adzuki beans.

Coconut water to taste. Excipients agar, appropriate amount.

Rock sugar to taste. Step 1: Wash the beans and soak them for more than three hours.

Step 2: Pour the soaked red beans into a pressure cooker, cook, and stir well with an appropriate amount of rock sugar while hot.

Step 3: Soak the agar for half an hour.

Step 4Take out two tablespoons of the cooked red bean soup and put it in a pot, add the soaked agar, stir while heating until the agar is all melted.

Step 5: Remove the boiled red beans and put them into the red bean soup that has just melted the agar, stirring well.

Step 6 will prepare a mold (the mousse mold I used directly, wrapped in tin foil).

Step 7: Pour the mixed red beans into the mold and put them in the refrigerator for half an hour after they have cooled completely.

Step 8: Pour coconut water into the pot and add the soaked agar; Heat over low heat and stir continuously until the agar is completely melted, then add rock sugar and stir well;

Step 9Take out the red beans from the refrigerator, pour the coconut water into the red bean mold taken out of the refrigerator after cooling, and then put it in the refrigerator for more than half an hour to set the shape. When it is completely set, remove it from the refrigerator, cut it into small pieces, and garnish with goji berries soaked in boiling water.

Coconut milk and red bean cake is a traditional cake food, using red beans, coconut milk, sugar, and white jelly as raw materials. It's perfect to eat in the summer, make a serving when you're in the mood, put it in the refrigerator, and take it out on a hot summer afternoon to share with everyone, it's really a pleasant thing.

Ingredients: red beans, coconut milk, sugar, white jelly.

Method: 1. Boil the red beans, add some sugar or honey to make honey red beans. (This is the only thing that makes this dessert a little difficult, because the red beans take a long time to cook).

2. 10g of white powder, 25g of sugar, stir with 200ml of water until the sugar is soluble. Heat until boiling, add honey red beans and pour into a container to cool.

3. 10g of white jelly, 30g of sugar, stir with 200ml of thick coconut milk until the sugar is soluble. Heat to a boil, let cool slightly, then pour on top of the red bean jelly, and let it cool.

Precautions: 1 According to the ratio on the packaging instructions of Bailiangfen, 10g of Bailiangfen is added with 250ml of water, and the effect is not hard enough, so the formula gives a ratio of 10g:200ml, and the taste should be better.

2 If it's still too troublesome, then just make coconut jelly. Add sugar and coconut milk to the white jelly, boil and let it cool.

3 Wait until the red bean jelly in the lower layer is almost condensed before adding coconut water, otherwise the stratification will not be obvious; But you can't let the two be completely knotted and then put together, then it will be unstable.

4 It tastes great when you put it in the refrigerator and refrigerate it before eating.