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Preparation
8 hours
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Cooking
2 hours 30 minutes
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Difficulty
Medium
Red beans not only help with “being single” but are also delicious and contain many health benefits. Let’s join Cooking Tips to pocket the recipe for cute and tasty red bean tart to add red beans to your collection of cakes!
Ingredients for Pandan Leaf Red Bean Tapioca Tart Serves 12 pieces
Red beans 200 gr Granulated sugar 1.5 cups Pandan leaves 10 leaves Tapioca flour 200 gr Pandan leaf extract 1/2 cup Young coconut meat 1/2 cup Coconut milk 400 ml Tapioca starch 1 teaspoon Glutinous rice flour 1 teaspoon Salt 1/4 teaspoon Sandwich 12 slices Egg yolk 1 piece
Implementation Tools
Oven, blender, whisk, rolling pin, cupcake tray
How to Choose Good Quality Red Beans
When buying, choose beans that are bright red, free from pests, mold, or unpleasant odors.
It is advisable to select beans of moderate size so that after cooking, the beans achieve the right softness and delicious nutty flavor.
Avoid choosing beans that are too large, as these often do not taste good, have fewer nutrients than smaller beans, and especially can create a slight astringent taste when eaten.
How to Make Red Bean Tart Cake with Tapioca Flour and Pandan Leaves
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Cook and Blend the Red Beans
Add 200g of red beans to 500ml of water and cook on low heat for 2 hours. While cooking, add 5 pandan leaves for a fragrant aroma.
When the beans are soft, remove them to a bowl and add 1/2 cup of granulated sugar. Use a blender to puree the beans and sugar. You can use a hand blender for easier handling and cleaning after use.
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Cook sago with pandan leaves
Add 200g of sago to 400ml of water, simmer for 10 minutes.
When the sago is cooked and evenly swollen, add 1/2 cup of granulated sugar, 1 cup of pandan leaf extract, and 1 cup of young coconut meat to the pot and stir well. Continue to stir and cook the mixture over medium heat for 3 minutes.
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Cook coconut milk
Add 3 tablespoons of sugar, 1/4 teaspoon of salt, 1 teaspoon of cornstarch, and 1 teaspoon of glutinous rice flour to 400ml of coconut milk. Stir the mixture well with a whisk and add a bundle of 5 pandan leaves for fragrance.
Continue to stir the mixture and cook on the stove over low heat for 5 minutes.
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Baking the sandwich
You spread the sandwich evenly on the cutting board and use a rolling pin to flatten it. Use a round cookie cutter to cut out the center of the bread to form the tart shell.
Arrange the round bread pieces into the baking cups so that the bread takes the shape of a cup. Use a brush to coat the inner layer of the bread with beaten egg yolk.
Next, bake the bread at 160 degrees for 5 minutes.
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Fill the shell
You put the red beans and coconut milk into a piping bag prepared in advance.
When the pastry shell is crispy, fill it with just the right amount of red beans inside, followed by the thick coconut milk. Then, sprinkle a suitable amount of pandan flour on top of the cake.
You can freely decorate the cake as you like. Here, TasteVN uses the thick coconut milk prepared in the previous step along with pandan leaves and small flowers for decoration.
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Finished product
So, without much effort, you can decorate beautiful cakes that easily win the hearts of sweet-toothed souls!
The sweet and creamy red bean flavor will pair wonderfully with the rich coconut milk and the fragrant pandan flour. The crispy, slightly bland pastry shell will balance the filling, creating harmony for this wonderful dessert.
So you have learned how to make red bean tapioca tart that is fragrant and very cute. Next time you have free time, try making it for the whole family to enjoy! Wishing you success.
