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Potato Red Bean Finger Cakes 4

Soft & Chewy Potato Red Bean Finger Cakes

These potato red bean finger cakes are pan-fried until lightly golden on the outside while staying soft and tender inside. The mashed potato keeps the texture moist and fluffy, while sweet red beans add natural sweetness and a pleasant bite. No yeast, no baking, and no special tools required—just simple ingredients and a pan.
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Course Snack
Cuisine Chinese
Servings 2

Ingredients
  

Main Ingredients

  • 200 g potato
  • 20 g all-purpose flour
  • 40 g sweetened red beans

Supporting Ingredients

  • 5 g sugar optional, adjust to taste
  • 10 ml cooking oil for pan-frying
  • A little water optional, only if the dough feels too dry

Instructions
 

Steam and mash the potato

  • Peel the potato, cut it into small chunks, and steam over high heat for 15–20 minutes until completely tender. Let it cool slightly, then mash into a smooth, lump-free puree.

Make the dough

  • Add sugar (if using) to the mashed potato and mix well. Add 20g all-purpose flour and mix until combined. Gently fold in the sweet red beans.
  • Knead lightly until a soft, smooth dough forms. If it feels dry, add 1–2 tablespoons of water; if too sticky, dust with a little flour.

Shape the finger cakes

  • Take small portions of dough and roll them into finger-shaped sticks about 5cm long and 1cm thick. Adjust size as needed—smaller ones are great for babies.

Pan-fry

  • Heat a small amount of oil in a non-stick pan over low heat. Add the finger cakes in a single layer. Cook slowly until the bottom turns golden, then flip and cook the other side until evenly golden and set.

Serve

  • Remove and place on paper towels to absorb excess oil. Let cool slightly before serving. Soft, chewy, and gently sweet—ready to enjoy.

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