2-layers Coconut and Red bean cake 椰汁红豆糕

Ingredients:

80g red bean

100g evaporated milk

200ml coconut milk

80g corn starch

250ml (1cup) water

120g caster sugar (I use only 100g)

Steps:

1. Rinse red bean and soak in water for 4-5 hours. Cook red bean with 2 measuring cups of water until tender. Drain and set aside.
2. Combine coconut milk, evaporated milk and corn starch to smooth batter.
3. Bring water to boil. Add caster sugar. Stir until sugar dissolves. Reduce to low heat or turn heat off. Slowly add batter. Whisk with egg whisk to dissolve all granules. Turn heat on or cook batter over low heat until done.
4. Add red bean. Mix well. Cook for 2-3 minutes over low heat. Pour into mould. Let cool. Chill in fridge for 2-3 hours. Cut to pieces. Serve.

Tips:
Use egg whisk for better and smoother batter.
I added 1 drop of food colouring to batter for better presentation.
 

For the pure coconut cake layer. Use the same recipe as above except making and adding the red bean.