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Rating: 4.57 stars
23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 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.

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
2 hrs 10 mins
total:
3 hrs 20 mins
Servings:
24
Yield:
1 - 9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.

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  • 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

250 calories; protein 3.5g; carbohydrates 35.2g; fat 11g; cholesterol 25.3mg; sodium 63.4mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2012
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! Read More
(55)

Most helpful critical review

Rating: 1 stars
05/03/2011
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! Read More
(5)
23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/24/2012
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! Read More
(55)
Rating: 4 stars
10/13/2009
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! Read More
(44)
Rating: 5 stars
12/17/2010
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!: ) Read More
(39)
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Rating: 5 stars
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 instead of canola. No other changes and came out perfect! I felt like I was back in Taiwan. Read More
(27)
Rating: 5 stars
05/05/2011
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. Read More
(18)
Rating: 5 stars
02/28/2011
omg i love red bean paste! thanks for this recipe Read More
(9)
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Rating: 4 stars
06/01/2012
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. Read More
(7)
Rating: 5 stars
05/01/2012
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 made a second one. Thanks! Read More
(5)
Rating: 1 stars
05/03/2011
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! Read More
(5)