Steps

1. Line the pound cake mold with parchment paper, cutting and folding the edges so they extend outward.
   🕒 01:47
2. Cut **unsalted butter 70g** into pieces and place in a microwave-safe container.
   🕒 02:15
3. Heat the **unsalted butter** in a microwave at 600W for 30 seconds, then mix with a whisk until smooth and no lumps remain. If the butter is hard, heat for an additional 10 seconds to soften it.
   🕒 02:28
4. Add **sugar 1 tbsp** to the melted **unsalted butter** and mix for about 1 minute until it becomes fluffy and creamy. Creaming the butter and sugar helps the batter rise well.
   🕒 02:53
5. Add the beaten **eggs 2** one at a time, mixing well after each addition.
   🕒 03:17
6. Once well combined, add **milk 2 tbsp** and mix quickly. If the milk is cold, the butter might separate, but it will come together when you add the hotcake mix, so don't worry. If you have time, it's best to bring the eggs and milk to room temperature beforehand.
   🕒 03:33
7. Gradually add **hotcake mix 150g** while sifting, and gently mix until no dry powder remains. Start mixing gently to prevent the powder from scattering. The separated batter will become uniform after adding the hotcake mix.
   🕒 03:55
8. Add **boiled red beans 165g** and gently fold them into the batter.
   🕒 04:23
9. Pour the batter into the prepared pound cake mold and level the surface. Tap the mold lightly on the counter 2-3 times to remove air bubbles.
   🕒 04:34
10. Bake in a preheated oven at 170°C (338°F) for 7 to 10 minutes, or until the surface is set.
    🕒 04:48
11. Remove the cake from the oven and make a lengthwise slit down the center. This cut helps the cake rise beautifully and evenly.
    🕒 05:05
12. Return to the oven at 170°C (338°F) and bake for another 33 minutes, for a total of 40 minutes.
    🕒 05:17
13. To check for doneness, insert a skewer into the center. If it comes out clean with no raw batter attached, the cake is ready.
    🕒 05:32
14. Immediately remove the cake from the mold after baking and let it cool slightly. If you don't remove the cake from the mold right away, the center might sink. To prevent drying, loosely cover the top with parchment paper while it cools.
    🕒 05:38
15. For an even moister texture, wrap the still-warm cake in plastic wrap and let it sit at room temperature overnight. If you prefer a crispier exterior, slice and serve immediately after it has cooled.
    🕒 06:11
16. Slice into your desired thickness and enjoy!
    🕒 06:26