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Chinese Sticky Rice Cake

 

Total Time: 3 hr 20 min (Prep 15 min; Cook 55 min)

Yield: 24 servings

 

Ingredients

 

1 (16 ounce) box sweet rice flour (mochiko)

1 cup canola oil

2 1/2 cups milk

1 1/2 cups white sugar

1 teaspoon baking powder

3 eggs, beaten

1/2 (18.75 ounce) can sweetened red bean paste

2 tablespoons toasted sesame seeds

 

Directions

Chinese Sticky Rice Cake

 

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

 

2.Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.

 

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