Chinese Sticky Rice Cake

Chinese Sticky Rice Cake

11
Mom2MMJ 1

"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. "

Ingredients

3 h 20 m {{adjustedServings}} servings 250 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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

11
  1. 14 Ratings

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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...

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!

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 ba...