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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Fried Black Bean Cake For 4 people
Black beans 200 gr Glutinous rice flour 250 gr Rice flour 30 gr Sweet potato 1 piece (steamed) Sugar 400 gr White sesame 100 gr Lemon juice 3 ml Cooking oil 10 ml Salt a little Water 160 ml
How to choose fresh and delicious ingredients
How to choose good black beans
- Choose black beans with green hearts, thin skins, shiny black color, and round, even seeds. Additionally, good black beans will have a distinct aroma.
- You can test by squeezing the seed hard; if the seed remains the same, it’s a good seed. If it makes a noise when squeezed, it indicates the seed is hollow, and you should avoid this type.
- Do not buy seeds that are shriveled, have a musty smell, or pale color as these are signs that the beans have been stored for too long and are likely to be moldy.
How to choose delicious, non-fibrous sweet potatoes
- Buy sweet potatoes that have a smooth appearance, without cracks or chips. When you hold the potato, it should feel heavy, firm, and not bruised.
- Be cautious if the potato has black spots or is pitted; this is a sign that the sweet potato has spoiled.
- Choose sweet potatoes that are round or elongated, without any waists or dents; when gently squeezed, they should not be too hard. These potatoes usually have less fiber, more starch, and are very sweet.
- Avoid selecting very small or elongated potatoes with waists or dents, as they will likely have more fiber.
How to make Black Bean Stuffed Fried Cake
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Cook the black beans
Wash 200g of black beans thoroughly, then soak them in water for about 4 hours to allow the beans to swell evenly.
Next, place the soaked black beans in a pot and cook over medium heat until soft.
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Prepare the black bean filling
First, blend the black beans with 200g of sugar until smooth. Then, strain the mixture through a sieve for a silky texture.
Heat a pan, add the blended black bean mixture, and cook over low heat until the beans are sticky and no longer stick to the pan, dry enough that they don’t stick to your hands when touched.
Tip: To make the blended bean mixture smoother, you can add a little bit of the water used to boil the beans before blending.
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Mixing the cake batter
Add 250g of rice flour, 30g of glutinous rice flour, 10ml of cooking oil, 150g of sugar, and 150ml of warm water into a bowl and mix well.
Mash the steamed sweet potato until smooth, then add it to the flour mixture and continue to mix well.
Next, knead the dough by hand until it reaches a smooth and elastic state, and does not stick to your hands.
Finally, cover the dough and let it rest for 30 minutes.
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Shape the fried cake
Divide the dough for the cake crust and the black bean filling into several equal parts, then roll them into balls.
Use your hand to flatten the dough ball for the cake crust, place the black bean filling inside, pinch the edges of the dough together, and roll it into a ball.
Finally, coat the cake with another layer of white sesame seeds to complete.
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Fry the fried cake with black bean filling
Heat oil in a pan, when the oil is gently bubbling, drop the balls of cake in one by one. Fry the cakes over medium heat until the outer crust is evenly golden and cooked.
Then, remove the cakes and place them on a plate lined with paper towels to cool down and absorb excess oil from the cakes.
Next, place a new pan on the stove, add 50g of sugar, and 10ml of water. Use chopsticks to stir well over low heat until the sugar completely dissolves.
Then, add in 3ml of lemon juice and continue to cook until the sugar turns a brown color.
Finally, add the cakes and toss evenly to coat them with sugar, and it’s done.
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Product
The black bean stuffed cake after being made has an attractive yellow color. The outside of the cake is evenly coated with a layer of sweet sugar and fragrant roasted sesame. When you take a bite, you will feel the light sweetness of the cake’s shell along with a bit of richness from the black bean, extremely delicious.
How to store the cake
- Store the cake at room temperature for 1 day and for 2 days in the refrigerator’s cool compartment.
- Do not store the cake for too long in the refrigerator as it will cause the cake’s shell to become tough, chewy, and no longer delicious.
With the recipe shared from TasteVN, hope you can successfully make this delicious and appealing black bean cake!
*Source of the recipe and images from the website cookpad.com
