Gateau Chinoise (French Guianese Chinese Cake)

Method:

Pick over the beans, place in a bowl, cover with plenty of water and set aside to soak over night.

The following day, drain the beans, place in a pressure cooker, cover with water and pressure cook for 10 minutes.

Drain off most of the water and transfer to a blender or food processor. The process the beans into a thick slurry.

Transfer the blended beans into a saucepan with the brown sugar and cook until the mixture thickens. Add a few drops of food colouring to achieve a dark colour.

Add vanilla extract then take off the heat and set the mixture aside to cool.

Meanwhile, prepare the pastry according to the Pâte Brisée recipe.

Pre-heat your oven to 200°C.

Roll out the pastry and cut it into 15cm diameter circles.

Use two circles of pastry for each cake.

Place a tablespoon of bean filling in the centre of each circle, then bring the sides up together and twist to close, forming a round ball. Be sure to twist the pastry dough tightly to ensure the filling stays inside the cakes during baking. Flatten the base slightly so that it will sit on a baking tray

Repeat this process until all the cakes are done.

Place the cakes in a baking tin and brush them with beaten eggs then arrange on a greased baking tray.

Using your finger, place a drop of food colouring in the centre of each Chinese cake. Brush the cakes with a beaten egg to glaze.

Transfer to your pre-heated oven and bake the cakes until they turn brown (about 20 minutes). Remove from the oven, allow to cool then serve.

Gateau Chinoise (French Guianese Chinese Cake)

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