This is a sweet, fragrant cake made from organic red bean paste and coconut cream. I made some red bean paste a while back and this is the last of the batch.
Red bean coconut chiffon cake (adapted from Table for Two or more)
Egg yolk mixture
- 200 grams coconut cream
- 270 grams sweetened red bean paste
- 8 egg yolks at room temperature
- 50 grams caster sugar
- 27 grams coconut oil
- 180 grams all-purpose flour
- 1 tsp baking powder
- 8 egg whites at room temperature
- 1/4 tsp salt
- 130 grams caster sugar
- 15 grams sweetened red bean paste for folding into batter (optional)
- Prepare a 25 cm chiffon tube pan. Preheat oven to 180 C.
- Blend coconut cream with red bean paste. Set aside.
- Cream egg yolk with sugar until sugar is dissolved.
- Drizzle in coconut oil and mix until well blended.
- Add in coconut red bean mixture and mix well.
- Sieve in flour and baking powder and gently whisk until fully incorporated.
- Whisk egg whites with salt until frothy. Gradually add in sugar as you whisk, until meringue reaches stiff peak stage.
- Add 1/3 of meringue to the egg yolk mixture and mix well with a whisk.
- Add remaining meringue in 2 portions and fold in gently with a spatula until just combined.
- Add red bean paste, if using, and gently fold in.
- Pour batter into prepared pan and tap pan on counter top a few times to deflate big air bubbles in the batter.
- Bake for 70 minutes or until a skewer stuck into the cake comes out clean.
- Carefully remove from oven and let the cake cool upside down. Cool completely before removing from the pan and slicing.
Note: It is best to use homemade azuki red bean paste in this recipe. Sweetness level for this cake is slightly more than my usual bakes, since the red bean paste is already sweetened.
These are the cutest buns that have come out of my oven so far. They look like they’re jostling for space! Eh, move over, come on…
Aside from cute, they are also very delicious. Soft, fragrant, filled with organic azuki beans paste and containing a bit of okara (soya pulp), these are healthy!
Okara oat bun (adapted from My Mind Patch)
- 500 grams organic azuki beans
- about a liter of water
- 150 grams caster sugar
- 1/2 tsp salt
- Make the filling 2 days in advance. Wash beans well and soak in enough water to cover the beans for at least 8 hours. Drain beans. Boil water, then carefully pour in beans and cook until beans are soft and can be crushed between your fingers easily. Add in more boiling water if necessary.
- When the water is mostly gone, add in sugar and salt and stir well. Upon adding in sugar, the paste will become wet again when the sugar melts. Just keep stirring over medium low heat until the paste is almost dry. Let cool completely before storing in airtight container in the fridge.
- 270 grams bread flour
- 30 grams oat flour
- 65 grams okara
- 2 grams instant yeast
- 40 grams caster sugar
- 1/4 tsp salt
- 30 grams grape seed oil
- melted unsalted butter for glazing
- Roll out 20 portions of about 1/2 tb of filling.
- For the buns, mix everything except oil and butter in a bowl.
- Turn out onto work board and knead until smooth.
- Add in oil and knead until dough becomes soft and stretchy.
- Shape dough into a ball and place in a lightly greased bowl. Spray a bit of water on the dough and cover with cling wrap. Proof for an hour or until dough doubles in size.
- Line a 10 x 10 x 2 inches square pan with grease proof paper.
- Lightly punch down to remove gas from the dough. Divide into 20 portions. Mine was about 28 grams per bun. Roll each portion into a ball and let it rest for 5 minutes.
- Roll out dough into a round shape of about 6-8 cm diameter. Place a portion of filling in the middle of the dough and seal up. Shape until you get a nice round ball.
- Place in prepared pan. Spray a bit of water over the buns, then cover with a slightly damp clean towel or cling wrap. Proof for an hour or until buns double in size.
- 15 minutes before proofing time is up, preheat oven to 190 C.
- Bake for 18-20 minutes until golden brown on top. Glaze with melted unsalted butter.
- Remove buns from grease proof paper immediately and place on a cooling rack. Let cool completely before storing in airtight container.
I have a soybean milk maker that’s been gathering dust in the kitchen. Lately, a colleague who regularly makes soybean milk asked me how to use up okara, or soybean pulp. I searched the web and found plenty of recipes.
Okara chocolate cake (adapted from Washoku)
- 100 grams fresh okara
- 50 grams all-purpose flour
- 1/2 tsp baking powder
- 60 grams cocoa powder
- 1/4 tsp salt
- 2 eggs
- 50 grams caster sugar
- 50 grams dark brown sugar
- 50 grams soy milk
- 35 grams unsalted butter
- 15 grams grape seed oil
- 1 tb dark rum
- chocolate chips for sprinkling
- Line a loaf pan with parchment paper. Preheat oven to 180 C.
- Sift flour, baking powder, cocoa powder and salt into fresh okara. Mix well to combine. Set aside.
- Melt butter over a pot of simmering water.
- Add soy milk and oil to melted butter. Mix well.
- Whisk eggs with both types of sugar until sugar is dissolved.
- Add in butter mixture and mix until combined.
- Add in liquid mixture to dry mixture and gently mix until combined. It will look slightly grainy.
- Add in rum and mix until combined. Batter will be quite liquid.
- Pour in prepared pan and bake for 35-40 minutes or until a skewer in the middle of the cake comes out clean. About 20 minutes into baking, carefully remove cake from oven and sprinkle chocolate chips. This will prevent chocolate chips from sinking to the bottom of the cake.
- Cool on a rack for 10 minutes. Then remove cake from the pan and place in plastic bag together with the parchment paper and let cool completely. This should help the cake stay moist longer.
Cake is soft and moist with a rich smell of cocoa. No apparent taste of soy is detected, though on chewing you can tell it is not made from flour. The cake is not very sweet, hence you can increase sugar if you prefer sweeter cake.