Chinese Sticky Rice Cake

4.6
(24)

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.

2
2
Prep Time:
15 mins
Cook Time:
55 mins
Additional Time:
2 hrs 10 mins
Total Time:
3 hrs 20 mins
Servings:
24
Yield:
1 - 9x13 inch cake

Ingredients

  • 1 (16 ounce) box sweet rice flour (mochiko)

  • 1 cup canola oil

  • 2 ½ cups milk

  • 1 ½ cups white sugar

  • 1 teaspoon baking powder

  • 3 eggs, beaten

  • ½ (18.75 ounce) can sweetened red bean paste

  • 2 tablespoons toasted sesame seeds

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.

Nutrition Facts (per serving)

250 Calories
11g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 250
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 25mg 8%
Sodium 63mg 3%
Total Carbohydrate 35g 13%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 4g
Vitamin C 0mg 1%
Calcium 57mg 4%
Iron 1mg 3%
Potassium 69mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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