Chinese Sticky Rice Cake

This Chinese rice cake recipe is made with sweet rice flour and features red bean paste hidden in the center of this chewy, sticky, sweet dessert.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 250 Calories

Ingredients

• 1 teaspoon baking powder
• 3 eggs, beaten
• 1 cup canola oil
• 2 tablespoons toasted sesame seeds
• 1 (16 ounce) box sweet rice flour (mochiko)
• 2.5 cups milk
• 1.5 cups white sugar
• 0.5 (18.75 ounce) can sweetened red bean paste

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking pan.

Step 2

Mix together milk, rice flour, sugar, canola oil, and baking powder in a large bowl until combined. Stir in beaten eggs until incorporated. Pour mixture into the prepared baking pan.

Step 3

Drop small spoonfuls of red bean paste into batter, 1 to 2 inches apart; make sure red bean paste is covered by batter. Sprinkle with sesame seeds.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.