Chinese Sticky Rice Cake recipe

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Ingredients

1 (16 ounce) box sweet rice flour (mochiko)
1 cup canola oil
2 ½ cups milk
1 ½ cups white sugar
1 teaspoon baking powder
3 eggs, beaten
½ (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds

Nutrition Info

250.3 calories
carbohydrate: 35.2 g
cholesterol: 25.3 mg
fat: 11 g
fiber: 0.4 g
protein: 3.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 63.4 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.

  2. Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

1 - 9x13 inch cake

Recipe Note

A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.

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