Greentea redbean cake steamed Japanese style recipe

Greentea redbean cake steamed Japanese style recipe.Its Japanese style steamed red bean paste mung tea cake , soft and bouncy. This recipe is adapted from prune cake recipe Instead of prunes, green tea powder was added to the cake to add color and aroma, which matched the sweetness of Japanese-style red bean cream and the soft and bouncy of green tea jelly. It is another menu that is sure that many people will like it.

Ingredients prepare 20 minutes, cook 50 minutes (excluding cream, red bean paste and gelatin time not included).

Use a prune cake recipe By cutting out the prunes, add 1 teaspoon of green tea powder, sifted together with the flour, then mix and cook according to the Prune Cake recipe. Then pour into a 7 x 7 inch square pan, steamed for 25 minutes until cooked, removed from the pan.

Redbean cream for Greentea redbean cake ingredients

  • Instant red bean paste 3 tablespoons
  • 1⁄2 cup fresh milk
  • Whipping cream (1) 1⁄2 cup
  • Egg number 2 (only egg yolk) 1 egg
  • Cornstarch 11⁄2 tablespoons
  • Whipping cream (2) 1 cup
  • 1 tablespoon icing sugar


1. Mix red beans, fresh milk, whipping cream (1), egg yolks and cornstarch together in a saucepan. Then put it over medium heat and keep stirring until the mixture thickens, turn off the heat, let it cool.

2. Whip the whipping cream (2) with icing sugar until soft peaks formed. Mix it with cool ingredients No. 1, fold gently with a rubber spatula, and set aside.

Greentea jelly ingredients

  • 1 teaspoon green tea powder
  • 1 cup water
  • 2 tablespoons sugar
  • Gelatin 6 sheets
  • Cold water for soaking the gelatin
  • Tray for chilled gelatin


1. Soak the gelatin in cold water to soften.

2. Dissolve green tea powder and water together. Bring it to the middle light. Add sugar Stir until it boils, remove the gelatin from the water, squeeze it dry and add to it. Stir to melt, turn off the heat, pour into the tray, and refrigerate to freeze.

How to assemble the cake

  1. Cut the cake to the desired size.
  2. Place the chilled cream in a plastic bag. Cut the end of the bag and spread the cream over the top of the cake evenly.
  3. Remove the jelly from the refrigerator. Remove from the print and cut into small cubes. Decorate the top of the cake beautifully.


  • The finished red bean paste according to this recipe is canned. You can find them in major supermarkets.

Energy per serving: 77.48 kcal,
1.76 g protein, 2.89 g
fat, 11.46 g carb, 0.41 g fiber.