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Chinese Sticky Rice Cake

By: Mom2MMJ  
"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. "

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 177 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
3 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch cake
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 250 | Total Fat: 11g | Cholesterol: 28mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Rosie 
Great recipe, but a little different from what I'm used to. I added 1 tsp vanilla extract and... MORE

 
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