This traditional Chinese cake is so moist and indulgent. You can substitute aduki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mould, small cake tins, biscuit cutters, even muffin tins after they have been rolled in flour.
This is a different interpretation of the traditional steamed Chinese sponge cake. It's light, fluffy and totally moreish. You can also make this recipe in smaller tins for individual servings.
This cake is simple, delicious and gluten-free! Cake batter is made with glutinous rice flour, which is topped with red bean paste, more cake batter, walnuts and sesame seeds.
This cake is cooked in a bamboo steamer over boiling water. The results are a light, moist sponge. Dust with icing sugar before serving.