ReceptnaptárPumpkin and red bean cake
Pumpkin and red bean is a natural favourite pairing in East Asian desserts: the pumpkin is sweet and silky, the bean nutty and slightly chalky. This layered bar is made with oat flour and little sugar, good for a snack or breakfast.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Preheat the oven to 175 °C (160 °C fan) and line a 20×20 cm tin with baking paper.
- Mix the pumpkin purée smoothly with the eggs, honey and oil.
- Add the oat flour, baking powder, cinnamon and salt and mix well.
- Spread half the batter in the tin and cover with the cooked red beans.
- Top with the remaining batter and sprinkle with sesame seeds.
- Bake for 30–35 minutes until golden and a skewer inserted in the middle comes out clean; cool and slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Drain the pumpkin purée well or the cake will be gummy.
- Canned sweet bean paste (anko) also works; use less honey.
- Cool completely before slicing so the layers stay neat.
- Keeps in the fridge for 4 days.
Frequently asked questions
Without the red bean?
Yes, it is also tasty with pumpkin only.
Gluten-free?
With gluten-free oat flour, yes.
Similar recipes
- Kabocha dango with kinako · Japanese
- Kabak tatlısı (pumpkin candied in sugar with walnuts and tahini) · Middle East & Caucasus
- Pumpkin tofu muffins · Japanese
- Red bean oat balls (hóngdòu energy balls) · Chinese
- Crustless pumpkin pie · American
- Pumpkin cinnamon muffins · Hungarian
More chinese ideas
- Sweet mung bean soup (lǜdòu tāng)
- Black sesame and date cookies
- Poached pear with goji berries
- Almond milk pudding (xìngrén dòufu)
- Sweet potato sesame balls (baked with little oil)
- Coconut tapioca pudding with mango
- Matcha yogurt bars (frozen)
- Chestnut oat bars
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings