Healthy Recipes
【 Nutrition Tip 】
1. To help to spread the osmanthus evenly, gently stir osmanthus syrup with a teaspoon when it is semi-solidified. Otherwise osmanthus will precipitate at the bottom and affect appearance the cake.
2. Wait until the osmanthus cake is completely solidified before pouring in coconut and red bean milk. Otherwise the osmanthus syrup and the coconut red bean milk will be mixed together.
1. To help to spread the osmanthus evenly, gently stir osmanthus syrup with a teaspoon when it is semi-solidified. Otherwise osmanthus will precipitate at the bottom and affect appearance the cake.
2. Wait until the osmanthus cake is completely solidified before pouring in coconut and red bean milk. Otherwise the osmanthus syrup and the coconut red bean milk will be mixed together.
Osmanthus red bean cake
Exchange:Exchange: osmanthus evenly, gently stir osmanthus syrup with a teaspoon when it is semi-solidified. Otherwise osmanthus will precipitate at the bottom and affect appearance the cake.
2. Wait until the osmanthus cake is completely solidified before pouring in coconut and red bean milk. Otherwise the osmanthus syrup and the coconut red bean milk will be mixed together.
Check out the recipe:
Nutrition Tips:
1. To help to spread the osmanthus evenly, gently stir osmanthus syrup with a teaspoon when it is semi-solidified. Otherwise osmanthus will precipitate at the bottom and affect appearance the cake.
2. Wait until the osmanthus cake is completely solidified before pouring in coconut and red bean milk. Otherwise the osmanthus syrup and the coconut red bean milk will be mixed together.
Ingredients (yield 4 cups):
Red Bean 80g
Low fat coconut milk 100mL
Dried osmanthus flower 15g
Artifcial sweetener (for baking) 30g
Gelatin powder 40g
Hot water 250 mL
Clear water 4 cups
Utensils:
Pot 1
6 inch square mold 1
Cookie cutter 1
Egg bowl 1
Egg beater 1
Preparation:
1. Place red beans and water into a pot, simmer for 1 hour until the red beans are softened. Separate out the red beans from water.
2. Dissolve gelatin powder in 40mL of hot water to form a solution.
3. Soak dried osmanthus in 210 mL of hot water for about 10 minutes, to form osmanthus water.
Instructions:
1. In an egg bowl, whisk together coconut milk, red beans, 3 Tbsp of red bean water and 15 grams of artificial sweetener, until smooth. Mix in half of the gelatin solution, to form the coconut and red bean milk. Set aside.
2. Pour the remaining gelatin solution into osmanthus water, add in remaining sweetener, and mix well to form osmanthus syrup.
3. Pour osmanthus syrup into the square mold (until about 1/2 full), refridgerate for 30 minutes until it is solidified into a osmanthus cake. Pour the red bean milk on the surface of solidified osmanthus cake. Refridgerate for about 1 hour to solidify (you can repeat the above steps to make a multi-layer effect).
4. Slice the cake into your favorite shape with a cookie cutter.
Nutrient analysis (per 1 cup):
Exchange:
2. Wait until the osmanthus cake is completely solidified before pouring in coconut and red bean milk. Otherwise the osmanthus syrup and the coconut red bean milk will be mixed together.
Check out the recipe:
Nutrition Tips:
1. To help to spread the osmanthus evenly, gently stir osmanthus syrup with a teaspoon when it is semi-solidified. Otherwise osmanthus will precipitate at the bottom and affect appearance the cake.
2. Wait until the osmanthus cake is completely solidified before pouring in coconut and red bean milk. Otherwise the osmanthus syrup and the coconut red bean milk will be mixed together.
Ingredients (yield 4 cups):
Red Bean 80g
Low fat coconut milk 100mL
Dried osmanthus flower 15g
Artifcial sweetener (for baking) 30g
Gelatin powder 40g
Hot water 250 mL
Clear water 4 cups
Utensils:
Pot 1
6 inch square mold 1
Cookie cutter 1
Egg bowl 1
Egg beater 1
Preparation:
1. Place red beans and water into a pot, simmer for 1 hour until the red beans are softened. Separate out the red beans from water.
2. Dissolve gelatin powder in 40mL of hot water to form a solution.
3. Soak dried osmanthus in 210 mL of hot water for about 10 minutes, to form osmanthus water.
Instructions:
1. In an egg bowl, whisk together coconut milk, red beans, 3 Tbsp of red bean water and 15 grams of artificial sweetener, until smooth. Mix in half of the gelatin solution, to form the coconut and red bean milk. Set aside.
2. Pour the remaining gelatin solution into osmanthus water, add in remaining sweetener, and mix well to form osmanthus syrup.
3. Pour osmanthus syrup into the square mold (until about 1/2 full), refridgerate for 30 minutes until it is solidified into a osmanthus cake. Pour the red bean milk on the surface of solidified osmanthus cake. Refridgerate for about 1 hour to solidify (you can repeat the above steps to make a multi-layer effect).
4. Slice the cake into your favorite shape with a cookie cutter.
Nutrient analysis (per 1 cup):
| Calorie (kcal) | Fibre (g) | Carbohydrate (g) | Protein (g) | Fat (g) |
| 77.9 | 1.3 | 6.3 | 6.3 | 3.6 |
Exchange:
| Grain | Protein | Fat |
| 0.5 portion | 1 portion | 0 portion |