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Sweet Rice & Red Bean Mini Bundt Cakes with Ginger Syrup


Ingredients:

· 1 cup sweet rice flour

· 1 cup brown rice flour

· ½ cup sugar

· ½ teaspoon baking powder

· ½ teaspoon salt

· 1 cup coconut cream

· 2 ounces butter, melted

· 2 eggs

· 1 teaspoon vanilla

· ½ cup sweetened red bean paste

· 1 cup water

· 1 cup sugar

· 1” ginger root, sliced

· ½ cup sesame seeds

· Optional: Red Bean or Green Tea Ice Cream


Method:

1. Preheat oven to 350 degrees.

2. Add flours, sugar, baking powder and salt to a bowl or mixer. Mix until combined.

3. Add coconut cream, butter and vanilla. Mix until incorporated.

4. Add eggs 1 at a time and mix until combined. Beat for 2 minutes or until smooth.

5. Add red bean paste and beat for 1 minute.

6. Place into bundt pans and bake for 20-25 minutes.

7. While cake is baking, add water, sugar and ginger to a saucepan over medium heat. Bring to a boil, continue to boil for 3 minutes. Turn off heat and let sit until cakes are ready.

8. Remove cakes from oven when done. Let sit for 5-7 minutes. Remove from bundt pan and set on a baking sheet.

9. Strain ginger syrup and place into a small bowl. Put sesame seeds on a plate.

10. One by one, dunk top of cake into the syrup, then press gently into sesame seeds. Set aside to let syrup permeate the cakes. Drizzle with remaining syrup.

11. If desired, serve with red bean or green tea ice cream and enjoy!


Makes 6 mini bundt cakes.

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