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Chinese Sticky Rice Cake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Delicious Chinese red bean stuffed rice cake made from sweet rice flour for a chewy, sweet treat.
Ingredients:
  • 2.5 cups milk
  • 1 (16 ounce) box sweet rice flour (mochiko)
  • 1.5 cups white sugar
  • 1 cup canola oil
  • 1 teaspoon baking powder
  • 3 eggs, beaten
  • 0.5 (18.75 ounce) can sweetened red bean paste
  • 2 tablespoons toasted sesame seeds
Instructions:
  • - Preheat the oven to 325°F (165°C) and lightly grease a 9x13-inch baking pan.
  • Combine milk, rice flour, sugar, canola oil, and baking powder in a large bowl until well mixed. Fold in beaten eggs until blended. Transfer the batter to the baking pan.
  • Place dollops of red bean paste into the batter, spaced 1 to 2 inches apart. Ensure that the red bean paste is fully submerged in the batter. Sprinkle sesame seeds over the top.
  • Bake the mixture in the preheated oven for about 55 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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