Coconut Red Bean Glutinous Rice Cake (椰汁紅豆糯米糕)

Preheat the oven to 380 F and grease a 9×13″ baking dish.

In a bowl, combine glutinous rice flour, baking powder and baking soda; set aside.

In the bowl of a stand mixer fitted with whisk attachment, beat eggs with sugar on medium speed until pale in colour, about 2 minutes. Reduce speed to low and add coconut oil, coconut milk, evaporated milk and salt. Beat until incorporated, about 1 minute.

Shut off the machine and switch to a paddle attachment. Using the lowest speed possible, gradually add the flour mixture into the coconut mixture. When all the flour is in, turn the speed up to medium and mix until no lumps are present, about 2-3 minutes.

Pour the mixture into the baking dish and drop small dollops of the red beans into the dish. If you’d like to create a marbling effect, lightly swirl the red beans through the bottom mixture with a chopstick or a spoon.

Bake for 10 minutes. Remove from the oven and sprinkle coconut flakes on top evenly. Bake for 35 more minutes, or until the coconut flakes are golden brown.

Finally, loosely cover the baking dish with aluminium foil and bake for 10 more minutes, until a toothpick comes out clean when inserted.

Then remove the pan from the oven, remove the foil and let it cool. Then slice with a serrated knife.

Note: Ogura-An (sweetened red bean) is sold in cans in Asian supermarkets.

Adapted from u Try it.