Red Bean Pudding: 15pcs

1. Red bean soak overnight.
2. Fill 600ml water and red beans into the pot, simmer for 35-40 minutes over medium-low heat until the center of red bean is soft.
3. Drain red beans, add red beans, 30g brown sugar/granulated sugar and 1/4 tsp salt into pot, low heat, cook for 2-3 minutes until sugar melts.
4. Prepare sugar water, mix 200ml water with 100g demerara sugar/golden slab sugar, boil over low heat.
5. Prepare batter, mix 160ml water with rice flour and tapioca starch.
6. Pour sugar water with batter, mix until smooth.
7. Brush a thin layer of oil in tart/muffin molds.
8. Steam the containers over medium heat for 5 minutes, take out, add red bean and batter to 80% full.
9. Steam over medium heat for 15-20 minutes until fully cooked. If the mold is deeper, the steaming time need longer.