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Okinawa matcha red bean Madeleine cake
Saturday, 31 December 2011 | posted by Simply bakes

Guess what i got for Christmas this year? Yeap, more baking accessories! I got two lovely bundt cake pans and a beautiful cake stand from my mother. :D I absolutely love the shape of a bundt cake with the hole in the middle and how easily you can cut along the lines into neat pieces of cake. :)

I was eager to look for a simple recipe to try out my cute little red tin and bake something plain yet delicious. For this cake, i decided to try out a recipe found in a chinese book. I have never baked from a chinese baking book before because reading all the small chinese words really hurts my eyes. Plus, chinese is not my best subject in school haha. Nevertheless, chinese baking has its good points just like the french or Japanese so i decided to give it a shot.

 This cake was not hard to conjure up at all and i breezed through it basically. When it was baking away in the oven, a buttery matcha aroma wafted out filling the whole house with a comforting smell.I don't really know why but i was really proud and excited at the same time while i was making this cake.

 As the title suggests, this recipe was supposed to be for small petite Madeleine but i wanted to make it into a cake instead. The result was a very soft and fluffy cake with a subtle matcha flavour. You can also taste the buttery-ness of the cake which is really great with it's tender crumbs. It is a very plain simple cake with gentle flavours. However, i found the red beans to be really hard to chew and grainy once the cake cooled down even though i was sure i cooked the red beans to a perfect soft (mash-able) state. My sister also said that the flavours of the cake was not strong enough which i agree. Perhaps the amount of sugar and matcha in the recipe is too little. Next time, i will up the sugar and maybe make the red beans into a red bean paste so that it will be sweeter and have a more uniform texture.

The taste and flavour of the cake was not up to my expectations but I loved the cake for it is fluffy and tender. For a simple breakfast or tea-time, i would enjoy it with a cup of hot coffee:D

Note: The recipe was able to fill a small bundt cake tin up to 75-80%. If your bundt cake tin is bigger, you might want to double the recipe or make the into real shell shaped Madeleine. 
recipe adapted from baking index烘烤指数

4 large eggs seperated
110g castor sugar
125g plain flour
1 tbsp matcha green tea powder
1 tsp baking powder
1 tbsp fresh milk
150g canned red kidney beans or azuki red beans (I made my own japanese azuki red beans)
125g melted butter
1/4 tsp salt


  • Sift together flour, matcha, baking powder into a medium bowl and whisk together evenly.
  • Whisk egg yolks and sugar until pale and fluffy. 
  • Combine the milk and melted butter together.
  • Add in 1/3 of the dry ingredients into the egg yolk mixture alternating with the wet ingredients until finished. 
  • Whisk together egg whites and salt until soft-stiff peaks. (it is easier to fold in meringue at soft peaks)
  • Add 1/3 of the meringue into the batter and mix to lighten the batter. Then fold in the rest of the meringue lightly. 
  • Fold in all the red beans.
  • Butter thoroughly the bundt cake tin or madeleine moulds and fill the tin with the batter.
  • Bake at 200 degreeC for 15 mins (mini madeleine) or 20-25 minutes (bundt cake tin) or until golden brown and risen. 
  • Remove from the oven, unmould and cool.

With Love, Simply Bakes


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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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