I have always had this fascination for red bean paste.
I guess some could call it an acquired taste.
Since I was about 4 years old, I've had deep cravings for gluten balls filled with the sweet paste.
Luckily, I live near the Chinese market and sometimes drop by groceries that sell some and indulge on the greasy little treasures.
I am preparing for a an event at work and there is a part that focuses on Asian bites. I wanted to do something with red bean paste, something a bit less heavy than gluten balls.
Thus, red bean paste cakes
Grease and flour a 9 inch ring mold.
Heat oven to 300F
250g red bean paste (about half a pocket)
a bit less than half a pound of butter, room temp
3.4 cup sugar
3.4 cup flour (I use pastry flour)
2 tsp baking powder
a bit of salt
In a stand-up mixer, beat red bean paste and butter until creamy.
Add sugar. beat until fluffy.
Add eggs one at a time until well incorporated.
In a separate bowl, mix flour, baking powder and salt.
Fold in 3 part into the red bean paste mix.
Pour into the greased and floured ring mold.
Bake for about 50 minutes.
I cut little 'towers', but it can be served as slices too.