This is a new one! This is one of my most favorite breakfasts/desserts. If you know the texture of fudge, this is totally it but without the chocolate and butter. Here it is: Red Bean Rice Fudge. This is #4 in my Red Bean Recipe Series.
The main reason I am calling this fudge is the texture. The ingredients don’t match at all, but it’s totally similar. Instead of just chocolate and butter, I used rice flour. This makes for a firm and thick texture that doesn’t really show up anywhere else.
Let’s look at some ingredients:
For the glutinous rice flour, this is not something that can be replaced or substituted for anything. You can find it on Amazon or in any Asian grocery store.
The rice flour is the major ingredient that makes these have a fudge texture. This also cannot be substituted with anything.
For the red bean paste, I make my own. I will insert the recipe soon.
I really love this recipe because of how forgiving it is. If you add a bit too much milk or a bit too much flour, the texture will not change that much. Also, the red bean is totally replaceable with any kind of paste/filing that you like. The important thing is that the batter resembles a thick waffle batter.
5 Word Summary:
Firm (in a good way!)
If you like red bean, check these recipes out!
Red Bean Rice Fudge
This recipe is definitely a new thing but so good. If you like thick, firm, and slightly chewy desserts, then this is totally for you. Red bean paste makes this even better. I had this for breakfast and I am craving more just writing about it now! This is vegan, dairy-free, oil-free, and gluten-free.
- 2 cups glutinous rice flour
- 2 cups rice flour
- 4 cups non dairy milk 1
- 2 cups red bean paste 2
- 1/2 cup granulated sugar 3
Preheat oven to 350 degrees F. Fill a bigger pan halfway with water. Grease a loaf pan with oil.
In a large bowl, combine all ingredients and mix until homogeneous.
Pour into greased/prepared pan and cover with foil. Put the pan into the water bath and bake/steam for 1.5 hours.
When the times up, turn the oven off and leave the pan inside until completely cooled.
- I used soy milk, but almond, cashew, coconut, rice, hemp, etc. all work.
- Here's my recipe for red bean paste.
- I used organic cane sugar, but coconut, brown, white, turbinado, etc. all work.