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Chinese Red Bean Cake
Desserts • Singapore
How to Make Chinese Red Bean Cake (Traditional & Healthy Version)
Chinese Red Bean Cake is a beloved dessert across Singapore’s vibrant hawker centres and kopitiams. This traditional sweet treat, known locally as 'Ang Tau Kueh', features a soft, chewy outer layer made from rice flour and a naturally sweet red bean paste filling. Its roots can be traced back to Chinese immigrants who brought their culinary heritage to Singapore, where the cake evolved under the influence of local tastes and the multicultural food scene. The cake is enjoyed by all ages and is often found alongside other classic Singaporean desserts like ang ku kueh and tau suan. Singapore’s version of the red bean cake stands out for its delicate balance of sweetness, use of minimal oil, and fusion of Chinese tradition with Southeast Asian ingredients. Its subtle flavor, attractive ruby hue, and melt-in-your-mouth texture make it a popular choice for tea-time snacks or festive occasions. Whether enjoyed at a bustling hawker stall or as a homemade treat, Chinese Red Bean Cake offers a taste of Singapore’s rich food culture in every bite.
Ingredients(for 2 medium cakes (approx. 80g each))
- 1/2 cup Red beans (azuki beans) (soaked overnight)
- 1 1/4 cup Water
- 3/4 cup Fine rice flour (also known as 'kueh flour')
- 2 tbsp Tapioca flour
- 2 tbsp Stevia or low-calorie sweetener (or use raw sugar for traditional taste)
- 1/8 tsp Salt
- 1 tsp Vegetable oil (use canola or sunflower for healthier option)
- 1 Pandan leaf (knotted, optional for fragrance) - optional
- 1 tbsp Cornstarch (for dusting)
Instructions
- 1
Prepare the red bean paste: Drain soaked red beans and add to a saucepan with 1 cup water and the pandan leaf. Simmer on medium heat for 30 minutes until beans are soft.
30 minutes
Ensure beans are fully cooked for smooth paste.
- 2
Mash the cooked beans until smooth. Stir in 1 tbsp sweetener and a pinch of salt. Continue cooking on low heat until thickened to a paste (about 5 minutes). Remove pandan leaf.
5 minutes
Use a food processor for extra smooth paste.
- 3
Mix rice flour, tapioca flour, remaining sweetener, and 1/4 cup water in a bowl. Stir until a smooth, lump-free batter forms.
3 minutes
Sift flours for a silkier texture.
- 4
Add oil and a pinch of salt to the batter. Mix well.
1 minute
Oil helps create a tender, non-sticky cake.
Why This Dish is Healthy
This version of Chinese Red Bean Cake is a healthy choice because it leverages the natural sweetness and fibre of red beans, limits added sugars, and uses healthy oils in moderation. With its gluten-free base and plant-based ingredients, it’s suitable for vegetarians and can easily be adapted for vegan diets. The dessert’s low fat content and high fibre make it a satisfying treat that fits well into weight management and diabetic-friendly meal plans.
Chinese Red Bean Cake is a nutrient-dense dessert, thanks to the inclusion of red beans which provide plant-based protein, dietary fibre, and essential minerals such as iron, magnesium, and potassium. Using rice and tapioca flours keeps the cake gluten-free, while swapping sugar for a low-calorie sweetener reduces overall calories and glycemic impact. The use of minimal oil and natural ingredients makes it suitable for a balanced diet. This dessert is also low in saturated fat and cholesterol, making it a heart-friendly option.
Pro Tips
- 💡Tip 1: Use freshly soaked red beans for the smoothest, creamiest filling.
- 💡Tip 2: Pandan leaf is optional but enhances aroma and authenticity.
- 💡Tip 3: Dust moulds generously with cornstarch to prevent sticking and achieve a glossy finish.
Storage & Serving
Store cooled red bean cakes in an airtight container in the refrigerator for up to 3 days. Re-steam for 2-3 minutes or microwave briefly before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
