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My review
Chinese Sticky Rice Cake
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
3 h 20 m servings 250 calsOriginal recipe yields 24 servings (1 - 9x13 inch cake)
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Directions
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Prep
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Ready In
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
- 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.
- 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.
Nutrition Facts
Per Serving: 250 calories; 11 g fat; 35.2 g carbohydrates; 3.5 g protein; 25 mg cholesterol; 63 mg sodium. Full nutrition
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Reviews
Read all reviews 1420 Ratings
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Most helpful positive review
1/24/2012
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...
Most helpful critical review
5/3/2011
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!
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1/24/2012
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...
10/10/2009
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!
12/14/2010
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 ba...
12/31/2011
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 inst...
5/5/2011
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 ...
6/1/2012
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 p...
5/1/2012
I made this for a potluck meal with Chinese University students and their host families... and it was a huge hit, especially among the students! - So much so that we came home from the party and...
5/3/2011
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!