There’s nothing I find more soothing than the smell of coffee, but drinking a single cup will send me into nervous jitters for hours. I don’t deal well with caffeine; I’m already a type-A insomniac so the extra boost does more harm than good. This is a little unfortunate because the bold, bitter, earthy flavor of coffee is one I never tire of.
I’m a little surprised that I don’t see the red bean / espresso combo more frequently, because they pair extraordinarily well. These teacakes taste luscious and dark, indulgent without actually being very sweet. It’s exactly what I’m in the mood for these days.
Red Bean Teacakes & Espresso Streusel Recipe (makes 8-12)
Ingredients: Red Bean Teacakes Base
- 1/2 tbsp yeast
- 3 tbsp sugar
- 1/2 cup whole milk
- 1 1/2 cups all purpose flour
- 1 tsp salt
- 3 tbsp softened butter (or full-fat Greek yogurt)
- 1 egg
- 1 tsp vanilla
- 1/2 cup - 3/4 cup red bean paste (homemade or store-bought)
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 3 tbsp butter, chilled and cubed
- 1/2 - 1 tbsp instant coffee, depending on taste preference
Proof the yeast: Heat the milk to ~100-110 degrees, slightly warm but not hot to the touch. Dissolve the sugar in the milk and add the yeast. Let sit for 10 minutes until foamy and fragrant.
Make the dough: Mix the salt and flour in a bowl. Stir in the milk/yeast, softened butter, egg, and vanilla. Mix with a large wooden spoon until well-combined and the dough pulls away from the sides of the bowl, but under-mixing is not an issue here. Cover with plastic wrap and let sit for 1 - 1 1/2 hours, until it's poofy and a little under doubled in size (won't fully double - this is ok).
Make the streusel: Combine brown sugar, flour, and coffee, and mix well. Cut in the butter cubes until you have the consistency of coarse crumbs; can be done by hand or by food processor.
Assemble: Grease a muffin tray with butter or neutral oil. Punch down the dough and remove all the air. Put approximately 1 tbsp of dough into each cavity, then add red bean paste, and top with 1 more tbsp of dough. Try to smooth out/cover the red bean paste fully, but it's not critical. Let sit for 15 minutes, then top with streusel.
Bake: Preheat oven to 350 degrees. Bake for 18-20 minutes; they're ready when they're slightly springy to the touch.