Chinese Sticky Rice Cake

Chinese Sticky Rice Cake

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    3 h 20 m
Mom2MMJ
Recipe 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. ”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

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 (10)

Rate This Recipe
Rosie
41

Rosie

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!

Elizabeth Walker
39

Elizabeth Walker

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!

Kristy
28

Kristy

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! : )

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 250 cal
  • 13%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 35.2 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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