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70ml water, 50g caster sugar, 90g red bean paste, 5g sweeten black bean, 2g lemon zest, 1/2 cup of cornstarch, 1T corn oil.

50g glutinous flour, 30g rice flour.


1. Add seasonings to a big mixing bowl; Gradually stir in 70ml water; Stir in 50g caster sugar; Stir till the sugar is dissolved; Strain through a gauze into a steaming plate.
2. Arrange a steaming rack in a deep heavy-based skillet; Pour water into the skillet till the height of the rack; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming plate from the step 1 on the rack; Cover the skillet with its lid; Turn to a high heat; Steam over a high heat for 25 minutes; Turn off the heat; Take the plate out of the skillet; Cool at the room temperature for a while.
3. Spread some cornstarch over the countertop; Twist the dough from the step 2 well; Divide the dough into small pieces; Evenly coat each piece with some cornstarch; Roll each into a ball; Lightly flatten each ball and place some red bean paste at the center of each (reserve some red bean paste for later use); Fold the dough to cover the red bean paste; Roll each back into a ball; Flatten each ball into a flat cake with roughly 2.5cm-thickness.
4. Add 1T corn oil to a non-stick pan; Swirl the pan to evenly coat the bottom of the pan; Heat over a high heat; Turn to a low heat; Arrange the stuffed rice cakes in the pan; Pan-fry over a low heat till both sides have been golden brown; Lift the rice cake up; Drain on kitchen paper.
5. Thread black bean onto skewers.
6. Arrange the rice cakes from the step 4 on serving plates; Arrange some red bean paste next; Garnish with the sweetened black beans and lemon zest; Serve hot.