Dense, slightly sweet millet cake with red beans and a crispy exterior — a mountain staple.
Finger millet (紅藜), also called red quinoa, is nutritionally prized in Aboriginal cooking and often reserved for special occasions. This cake combines ground finger millet with sticky rice flour, creating a texture that's slightly chewy and deeply satisfying. Red beans add sweetness and earthiness, while the edges crisp up beautifully when pan-fried or steamed in a bamboo mold. It's humble yet deeply nourishing.
Serves 6
Combine finger millet flour, sticky rice flour, brown sugar, and salt in a large bowl.
Slowly add water while stirring until a thick batter forms. Fold in cooked red beans gently.
For steamed cake: Oil a bamboo mold or small bowl, fill with batter, and steam for 30 minutes until set. For pan-fried: Drop spoonfuls into hot oil and fry until golden on both sides.
Cool slightly before turning out of mold. Slice and serve warm or at room temperature.
Finger millet has a slightly nutty, earthy flavor — toasting the flour lightly intensifies it.
Don't overmix — gently combine for a tender crumb.
The red beans add moisture and sweetness; adjust sugar to taste.
Make savory with ginger and scallions
Add chestnuts or dates for texture
Use other beans or local foraged fruits
Wrap cooled cake in cloth and keep at room temperature for 2 days, or refrigerate up to 4 days.
Finger millet is considered nutritionally superior in many Aboriginal cultures and is often reserved for important celebrations, ancestors' offerings, and special meals.
Finger millet (紅藜) is a small-seeded grain native to Taiwan with a nutty flavor and vibrant color. It's distinct from regular millet.
Yes, this recipe is naturally gluten-free if you use certified gluten-free millet and rice flour.
Per serving · 6 servings total
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