Print: Chinese Sticky Rice Cake

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.

Prep

13 min

Cook

24 min

Servings

Difficulty

Medium

Ingredients

2.5 cups milk
1 , 16 ounce
1.5 cups white sugar
1 cup canola oil
1 teaspoon baking powder
3 large eggs , beaten
½ , 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.
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.
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 per serving

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