Red Bean Cakes: Japan #139
Red Bean Cakes are originally from Japan but are also a popular Taiwanese dessert. They are made from a waffle pancake like batter and cooked in special cast iron pans resulting in a crispy outside with a red bean paste filling.
Ingredients:
- 1 c. Cake flour
- 1/2 c. Organic cane sugar
- 2 large eggs
- 1 tsp. Baking powder.
- 1 tsp. Oil
- 1/2 c. Water
- Splash vanilla extract
- Sweetened red bean paste.
- Sift together the dry ingredients.
- Add eggs, oil, water, extract. Mix well. Strain if needed.
- Let batter sit in fridge 1 hour. This helps to remove bubbles.
- Oil cast iron pan.
- Fill cast iron pan cups 1/2 way. Cook on top of stove. While cooking drop teaspoon full of red bean paste on top.
- Gently pour mixture on the top of each cake. When the bottom has cooked enough turn cake over and cook other side, like a pancake.
Results: The recipe calls for a special cast iron pan, which makes these beautiful round cakes. Before I go any further, let me apologize to anyone who treasures these cakes. Having said that—-I used a well oiled, cast iron 6 -piece corn pone 
pan. Making the batter was easy. The burners on my stove are not very big so I could only make 4 cakes at a time. The picture in the recipe showed the baker flipping the cakes with chopsticks. HA! I used a knife at one end and a fork at the other. What a mess!! However, I knew in advance the chopstick method wasn’t going to work. The first batch I burnt. I turned the heat down and tried again. Still a bit burnt but not as bad. I turned the heat down more. They were better. The flipping is what did them in. To disguise the imperfections, aka mess, I sprinkled confectioners’ sugar on top. The consensus was that they are not very flavorful or sweet. We instantly thought we had COVID-19 because we couldn’t taste anything, we don’t have it.
pan. Making the batter was easy. The burners on my stove are not very big so I could only make 4 cakes at a time. The picture in the recipe showed the baker flipping the cakes with chopsticks. HA! I used a knife at one end and a fork at the other. What a mess!! However, I knew in advance the chopstick method wasn’t going to work. The first batch I burnt. I turned the heat down and tried again. Still a bit burnt but not as bad. I turned the heat down more. They were better. The flipping is what did them in. To disguise the imperfections, aka mess, I sprinkled confectioners’ sugar on top. The consensus was that they are not very flavorful or sweet. We instantly thought we had COVID-19 because we couldn’t taste anything, we don’t have it.
Bottom Line: I have a lot of sweet red bean paste if anyone needs it.
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