To celebrate the Chinese New Year and ring in the year of the Goat, we’ve whipped up our version of a traditional red bean cake. Eating desserts on the Chinese New Year symbolizes a sweet, rich year to come. That’s a sentiment we can get behind. Red bean cake might sound very unappealing to some, but it’s surprisingly light and delicious and not terribly bean-y. For more good luck foods, check out this article from Chow. May you have a prosperous and happy New Year.
Marbled Red Bean Cake
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Prep Time: 75 minutes | Rest Time: 30 minutes | Cook Time: 45 – 50 minutes
Yield: 20 servings
- ½ cup Bob’s Red Mill Adzuki Beans
- 1 ½ cups Water
- ¼ cup Brown Sugar
- 3 cups Bob’s Red Mill Sweet White Rice Flour
- 2 tsp Baking Soda
- ¼ tsp Salt
- ½ cup Butter, soft
- 1 cup Sugar
- 2 tsp Orange Zest
- 3 Eggs
- 2 cups Milk
- 1 cup Powdered Sugar
- 3 Tbsp fresh Orange Juice
Sort and rinse Bob’s Red Mill Adzuki Beans. Combine in a small pot with water, cover and bring to a boil. Reduce heat to medium low and simmer until soft, about 60 minutes. When beans have softened, drain and reserve cooking liquid.
Place cooked beans and brown sugar in a food processor and puree, adding water 1 tsp at a time as needed, until smooth. Set puree aside.
Preheat oven to 350°F. Line a 9 x 13-inch cake pan with parchment paper.
In a small bowl, combine Bob’s Red Mill Sweet White Rice Flour, baking soda and salt and set aside.
In the bowl of a mixer fitted with the paddle attachment or by hand, cream butter and sugar until light and fluffy, about 10 minutes. Add orange zest and eggs, one at a time, scraping down the bowl between additions.
Add the dry ingredients, alternating with the milk and scraping down the bowl often, until a smooth batter is formed.
Mix ½ cup of cake batter with the bean puree to lighten. Pour the remaining cake batter into the prepared cake pan and smooth top. Drop large dollops of the bean puree along the top of the cake batter. Run a butter knife though the bean puree, creating swirls in the cake batter.
Bake until the edges begin to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 45 – 50 minutes. Let cool completely before icing.
Whisk together the powdered sugar and orange juice until smooth. Drizzle and smooth the icing over the top of the cake. Let set before serving.