Chinese Sticky Rice Cake Recipe - Allrecipes.com
Chinese Sticky Rice Cake Recipe
  • READY IN 3+ hrs

Chinese Sticky Rice Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    3 hrs 20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2012

Very Easy and traditional Chinese Cake. . .you don't need to change a thing! For red bean paste, make your own: one 15oz. can of red beans (I used kidney beans) and 1/2 cup white sugar and vegie oil for frying bean mixture. Puree one 15oz. can beans in food processor. To pureed beans add 1/2 c. white sugar - transfer to a well oiled fry pan and fry the beans until they reach the consistency of a thick paste. I used the full recipe of bean paste for this cake, delicious!

 
Most Helpful Critical Review
May 03, 2011

Next time, I wouldn't even add the bean paste! When I had it, it was smushy and gooey.... Otherwise, just skip the bean paste and it tastes fine!

 

13 Ratings

Oct 13, 2009

Great recipe, but a little different from what I'm used to. I added 1 tsp vanilla extract and used half the oil. I also used an entire can of bean paste. Otherwise this is great!

 
Dec 17, 2010

This is a great Asian dessert. I cut down to 1/2 c of sugar instead of 1 and 1 c of milk instead of 2.5 c. And used 1 can of sweetened red bean paste. I've already made it twice. Also tried baking in cupcake pans (24 cupcakes). It does take a longer time to pour mixture into each individual cupcake pans. But I would still make it again w/ the cupcake pans because they'll bake faster (20 mins at 350 degrees) and there won't be any cutting involved. Additionally, these cupcakes are easier to reheat after wards (this is only good served warm). Enjoy! : )

 
Dec 31, 2011

Perfect! My husband has a dairy allergy so I used a can of coconut milk (and then 1/2c of almond milk b/c I didn't want to open a second can to make up the difference). I also used rice oil instead of canola. No other changes and came out perfect! I felt like I was back in Taiwan.

 
May 05, 2011

We love this recipe. My wife is Chinese and she makes this for holidays and even birthdays for the kids. We had lost the recipe and are so happy to have found it here. Bean paste is a rather common ingredient in Chinese deserts. Yes, bean paste is gooey. Hence, calling it a paste. Be careful to only use a half can of bean paste or it is overwhelming. My wife drops teaspoons of the paste about every inch or so into the cake batte; this allows for the taste of the bean paste without overwhelming the sticky cake.

 
Feb 28, 2011

omg i love red bean paste! thanks for this recipe

 
Jun 01, 2012

What an easy recipe. I got pretty confused by reading all the reviews so I did reduce the sugar and oil by 1/2 and used soy milk. I made my own red bean paste using Azuki beans (whew, what a process) it turned out delish. I will make this again.

 

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Nutrition

  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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