This rice cake is a sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. The recipe was given to me by my Chinese sister-in-law. It has a firm custard-like texture, which is different for many Western palates and is a favorite of my family.
Ingredients
- 2.5 cups milk
- 1 box sweet rice flour , 16 ounce
- 1.5 cups white sugar
- 1 cup canola oil
- 1 teaspoon baking powder
- 3 large eggs , beaten
- 0.5 cans sweetened red bean paste , 18.75 ounce
- 2 tablespoons toasted sesame seeds
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking pan.
-
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.
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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.
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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.
Nutrition Facts
Per serving
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