Recipe by: Chef Pae
Ingredients
Yield: 7 servings (6 pieces per serving)
- 150g Glutinous Rice Flour
- 120g Black Beans
- 120g Coconut Sugar
- 300g Coconut Juice
- 70g Young Coconut Meat, sliced
- 2 Pandan Leaves (optional)
- 300g Sweet Coconut Sticky Rice
- A pinch of Salt
- Desiccated Coconut (for garnish)
Directions
For Cooking Black Beans:
- Prepare the black beans by rinsing and soaking them in water for 8 hours or overnight.
- Drain the soaked black beans and transfer them to a pot filled with water.
- Bring the water to a boil and then reduce it to a simmer. Continue cooking until the black beans are fully cooked.
- Drain the cooked black beans and set them aside.
- Separate 100g of black beans to dry out in a dehydrator or in the oven at a low temperature (40-45°C). This process may take around 12-16 hours.
- Once the black beans are dried, place them in a blender and blend until they become a fine powder.
For Making Sweet Black Bean Cake:
- Cut open a young fresh coconut, drain the coconut water, and scoop out the meat. If using pandan leaf, blend it with coconut juice for about 1 minute, strain, and set aside.
- Transfer the coconut water to a medium-sized mixing bowl.
- Add glutinous rice flour, black bean powder, coconut sugar, and a pinch of salt to the mixing bowl. Mix well until thoroughly combined.
- Brush oil inside the banana leaf cup. Spoon a teaspoon of sweet sticky rice and place at the bottom, then pour the cake batter on top, leaving approximately 0.5 cm to the surface.
- Place a few pieces of cooked black beans on top of the cake.
- Transfer the cup to the steamer and steam for about 10-12 minutes, depending on the size of your mold.
- Once done, let it cool down and garnish with coconut desiccated before serving.
