Chinese Sticky Rice Cake
Description
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.
Ingredients
•
2 1/2 cups milk
•
1 (16 ounce) box sweet rice flour (mochiko)
•
1 1/2 cups white sugar
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1 cup canola oil
•
1 teaspoon baking powder
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3 eggs, beaten
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1/2 (18 3/4 ounce) can sweetened red bean paste
•
2 tablespoons toasted sesame seeds
Directions
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.