Recipes Cuisine Asian Chinese Chinese Sticky Rice Cake 4.6 (24) 16 Reviews 2 Photos 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 by Mom2MMJ Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 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 Jump to Nutrition Facts 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 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. I Made It Print Nutrition Facts (per serving) 250 Calories 11g Fat 35g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved