Ingredients:

  • 1 lb (454g) Glutinous Rice Flour
  • 1 cup (200g) Granulated sugar
  • 1 tsp Baking powder
  • 13.5 oz Full-fat coconut milk
  • 3 Large eggs
  • 0.5 cup Neutral oil
  • 1 tsp Pure vanilla extract
  • 1 cup (300g) Sweetened red bean paste

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (180°C) and grease a 9x13 inch pan thoroughly with oil.
  2. Whisk Dry Components. Combine 1 lb (454g) Glutinous Rice Flour, 1 cup (200g) Granulated sugar, and 1 tsp Baking powder in your large bowl.
  3. Emulsify Liquids. In a separate jug, whisk 13.5 oz Full fat coconut milk, 3 Large eggs, 0.5 cup Neutral oil, and 1 tsp Pure vanilla extract until the yellow of the eggs is completely blended.
  4. Create the Slurry. Slowly pour the wet ingredients into the dry, whisking constantly until the batter is smooth and resembles heavy cream.
  5. Initial Pour. Pour about half of the batter into your prepared baking pan.
  6. Distribute the Beans. Drop 1 cup (300g) Sweetened red bean paste by the teaspoonful across the batter. Do not stir them in; let them sit as little islands of flavor.
  7. Final Cover. Gently pour the remaining batter over the red bean mounds.
  8. Bake to Gold. Slide the pan into the oven for 1 hours until the top is deeply golden and the center doesn't jiggle.
  9. The Cool Down. Remove from the oven and let it sit in the pan for at least 30 minutes. Wait until the cake pulls away from the edges before slicing.