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
- ½ cups milk: 2 piece
- sweet rice flour (mochiko): 1 box (16 ounce box)
- ½ cups white sugar: 1 piece
- canola oil: 1 cup
- baking powder: 1 tsp
- eggs: 3 piece (beaten)
- sweetened red bean paste: 0.5 can (18.75 ounce can)
- sesame seeds: 2 Tbsp (toasted)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking pan.
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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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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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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.
