
Red bean and tangerine peel cake
Soft red beans and tangerine peel set in water chestnut flour — chewy, fragrant and auspicious.
- 55 min
- Serves 4
- Steam
- Medium
Why it suits you: Year-end pressure weighs on qi-stagnation types at Major Cold. Tangerine peel moves qi and red beans support the spleen.
Method
Prep 15 min · Cook 40 min- 1Soak the beans overnight and simmer with the peel in 600 ml water for 40 minutes; remove the peel.
- 2Mix the flour with 300 ml water.
- 3Dissolve the sugar in the bean liquid and stir in half the flour mixture to part-cook it.
- 4Add the rest of the flour and the beans, pour into a tin, steam for 40 minutes and cool before slicing.
Cautions
- Go easy if watching blood sugar.
Chef's tips
- Cool completely before slicing for clean pieces.
The TCM view
Red beans are sweet, sour and neutral, supporting the spleen; tangerine peel moves qi; water chestnut flour clears heat.



