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
Step-by-step instructions
Step 1 · Prepare the red bean paste: Drain soaked red beans and add to a sau...
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.
Step 2 · Mash the cooked beans until smooth
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.
Step 3 · Mix rice flour
Mix rice flour, tapioca flour, remaining sweetener, and 1/4 cup water in a bowl. Stir until a smooth, lump-free batter forms.
Step 4 · Add oil and a pinch of salt to the batter
Add oil and a pinch of salt to the batter. Mix well.
Step 5 · Lightly grease small moulds or ramekins and dust with cornstarch
Lightly grease small moulds or ramekins and dust with cornstarch. Spoon a layer of batter into each, add a spoonful of red bean paste, then cover with more batter.
Step 6 · Steam the cakes over medium-high heat for 15-18 minutes until set a...
Steam the cakes over medium-high heat for 15-18 minutes until set and translucent.
Step 7 · Let cakes cool for at least 5 minutes before unmoulding
Let cakes cool for at least 5 minutes before unmoulding. Dust lightly with cornstarch to prevent sticking.
Why this recipe 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.
A note on tradition
Chinese Red Bean Cake is a nostalgic favorite in Singapore, often enjoyed at kopitiams or hawker stalls, especially in areas with a strong Chinese heritage like Chinatown and Tiong Bahru. It is a common sweet offered during family gatherings, festive celebrations, or as an afternoon snack with tea. Its enduring popularity reflects Singapore’s multicultural influences and the creative fusion of traditional recipes with local ingredients.