Reviewed: May 1, 2012

I made this for a potluck meal with Chinese University students and their host families... and it was a huge hit, especially among the students! - So much so that we came home from the party and made a second one. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cupcake

Reviewed: Jan. 24, 2012

Very Easy and traditional Chinese Cake. . .you don't need to change a thing! For red bean paste, make your own: one 15oz. can of red beans (I used kidney beans) and 1/2 cup white sugar and vegie oil for frying bean mixture. Puree one 15oz. can beans in food processor. To pureed beans add 1/2 c. white sugar - transfer to a well oiled fry pan and fry the beans until they reach the consistency of a thick paste. I used the full recipe of bean paste for this cake, delicious!

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

Elizabeth Walker

Reviewed: Dec. 31, 2011

Perfect! My husband has a dairy allergy so I used a can of coconut milk (and then 1/2c of almond milk b/c I didn't want to open a second can to make up the difference). I also used rice oil instead of canola. No other changes and came out perfect! I felt like I was back in Taiwan.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: May 5, 2011

We love this recipe. My wife is Chinese and she makes this for holidays and even birthdays for the kids. We had lost the recipe and are so happy to have found it here. Bean paste is a rather common ingredient in Chinese deserts. Yes, bean paste is gooey. Hence, calling it a paste. Be careful to only use a half can of bean paste or it is overwhelming. My wife drops teaspoons of the paste about every inch or so into the cake batte; this allows for the taste of the bean paste without overwhelming the sticky cake.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Snoopy 1949

Reviewed: May 3, 2011

Next time, I wouldn't even add the bean paste! When I had it, it was smushy and gooey.... Otherwise, just skip the bean paste and it tastes fine!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Madison Smith

Reviewed: Feb. 28, 2011

omg i love red bean paste! thanks for this recipe

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

charlotte

Cooking Level: Intermediate

Living In: Newton, Iowa, USA

Reviewed: Dec. 14, 2010

This is a great Asian dessert. I cut down to 1/2 c of sugar instead of 1 and 1 c of milk instead of 2.5 c. And used 1 can of sweetened red bean paste. I've already made it twice. Also tried baking in cupcake pans (24 cupcakes). It does take a longer time to pour mixture into each individual cupcake pans. But I would still make it again w/ the cupcake pans because they'll bake faster (20 mins at 350 degrees) and there won't be any cutting involved. Additionally, these cupcakes are easier to reheat after wards (this is only good served warm). Enjoy! : )

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Kristy

Reviewed: Oct. 10, 2009

Great recipe, but a little different from what I'm used to. I added 1 tsp vanilla extract and used half the oil. I also used an entire can of bean paste. Otherwise this is great!

Was this review helpful? [ YES ]
33 users found this review helpful