Heat ingredients A up to 80°C until it
turns white completely. Add ingredients B and mix well.
Beat 5 egg whites until light and creamy. Add sugar and stir
moderately until soft peaks form. Pour the egg white mixture to
the soybean milk mixture. Stir gently. Spoon the mixture
into a 8-inch cake tin which is greased and lined with baking paper.
Add cooked red beans and stir gently. Bake in preheated oven for
30 minutes or until cooked. To assemble: Cut the cake
horizontally into 4 layers. Sandwich the filling in between cake
layers. Coat the whole cake with non-dairy whipped topping.
Garnish with cooked red beans.