By Caroline Wang
This recipe is inspired by two people. One is my grandson Oliver. Another is my church friend Ivy.
I was at my daughter’s house last month in San Francisco. One day, I invited my daughter out for lunch at Ferry Station, Tea house restaurant. I bought a few Red Bean steamed buns and introduced them to my grandson Oliver. He loved it, and he asked for it every day. Although, I can make that for him. But it will make a big mess at their kitchen besides it will not be as good as the chef’s buns. So, I went back to the restaurant for more before I left there.
One day, one of my church friend Ivy made a red bean rice cake. It was so good. She baked it. I thought of using the similar concept but with instant pot to steam it. Except I like to use sticky rice with red bean paste. It turned out very nicely with the Jam on the top for color.
When I go back to San Francisco, I would like to introduce this to my grandson Oliver and I believe he will like it.
Caroline Wang is an award-winning watercolor artist; a NASA retired Engineer and researcher. She believes all innovations are created from inspiration and passion. Caroline says that writers use writing to express their feelings; but Artists use painting to express their feelings.
But what got her into cooking? Read full story here.