I used to be fanatic about anything with red beans and I still am. I think the most Koreans love red beans in anything, as well. I love rice mixed with red beans, sweet buns filled with red beans, red bean porridge, and oh, don’t let me forget to mention the famous shaved ice with red beans.
Red beans are common ingredient to use in sweet dishes in many Asian countries but not as popular in the western cuisines. I hardly encountered the sweet or even savory dishes made with red beans. Dishes made with red beans are lovely and nutritious. So hope these amazing legume would get more spotlight in the culinary world.
I originally intended to make red bean buns, then changed my mind at the last minute. I wanted to attempt to make western style cakes with red beans and rice flour. I wanted to accomplish a rice cake that holds the fine crumbs like the most cakes made with wheat flour. I think I came quite close.
I used the plain rice flour, not the glutenous/mochi flour which is often used in making Asian style sweet dishes. By using plain rice flour you don’t have the sticky mochi like texture. The cake does, however, bring slightly gritty texture though. To me, the texture is quite similar to a corn bread and very enjoyable.
The recipe itself can’t be any simpler. You need to get the rice flour (NOT the gluteneous sweet rice flour) and the sweet red beans in a can. You can purchased them in most Asian grocery stores.
The rest of the ingredients are something you might already have in your kitchen or easily purchased at your local stores.
Combine the dry ingredients separately from the wet ingredients first.