Instructions

In the kitchen:

• Sieve flour then mix all dry ingredients together except for the sugar.
• In a separate bowl, combine sugar, oil, eggs and vanilla extract and beat till mixture is even.
• Then gently fold dry ingredients into the wet ingredients gradually till all are combined evenly.
• Lastly pour mixture into a greased drip pan and spoon red bean paste evenly on top of mixture and it will slide into the mixture.

At the barbecue:

• Preheat grill to 180°C for 15 minutes with the lid down.
• Place Drip pan with the cake mixture onto Indirect heat and bake at 180°c for 20-25 minutes.
• After 20 minutes you can check by poking a toothpick and into the middle of the cake and if the toothpick comes out clean, the cake is done.
• Remove from grill and rest 10 minutes before serving.