Sweet Bean Cake with Ginseng

Gao Lei Sum Mei Dao Gou

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Preparation info

  • Makes a

    28 x 28 cm

    • Difficulty


Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Black-eye beans (mei dao) 230 g
Water chestnut flour 190 g
Kingsford’s corn flour (cornstarch) (yin sok fun) 75 g
Korean ginseng powder a pinch
Agar-agar strips 12 g
Sugar 600 g


  • Boil beans until soft and 90 per cent cooked. Drain and reserve liquid.
  • Measure reserved liquid and top it up with more water to make up 2.4 litres. Return liquid to beans and add remaining ingredients. Cook until ingredients are well mixed.
  • Transfer to a 28 x 28-cm baking tin and steam over rapidly boiling water for 30 minutes. Cut and serve warm or chilled.