Red Bean Paste Rice Cake
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5
27 reviews
Excellent
Red Bean Paste Rice Cake
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Red Bean Paste Rice Cake is a pan-fried treat featuring a soft glutinous rice flour dough filled with sweet red bean paste. The dough is slightly sticky yet tender, creating a chewy exterior that crisps slightly when pan-fried. The sweet red bean paste center offers a smooth contrast, making this a satisfying snack or dessert.
Description
This recipe combines glutinous rice flour, sugar, warm or hot water, and vegetable oil to form a pliable dough that can be challenging to handle when hot due to its stickiness. Kneading the dough with oiled hands helps manage the texture. The dough is prepared carefully to have a thicker center and thinner edges when formed around small balls of red bean paste filling. The rice cakes are pan-fried on low heat with the pan covered and occasional water spray to keep moisture, cooking about five minutes per side until lightly browned. This method creates a chewy, slightly crispy exterior that complements the sweet bean paste inside. The process requires some attention to dough temperature and kneading to achieve the desired consistency.
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Ingredients
- 1 cup glutinous rice flour
- 1.5 tablespoons sugar
- ½ cup water (You can use warm/ hot water. When you use hot boiling you may have a hard time kneading the dough, try to use 7 tablespoons instead.)
- 1 tablespoon vegetable oil
- 1 cup red bean paste (Enough to roll into small 6 balls)
Instructions
- Put 1 cup of glutinous rice flour into the bowl.
- Then, add 1.5 tablespoons of sugar into the flour and mix it well.
- Pour ½ cup of warm/hot water into the flour mixture. Mix the flour with a spoon. (If you use hot water, be careful when pouring the water. The dough is hot, keep mixing with a spoon until it is not too hot and you can use your hand to knead the dough. Besides, when you use hot boiling water, you may have a hard time handling the sticky dough, try to use 7 tablespoons of hot boiling water instead.)
- The dough is a little bit sticky and don't worry about adding extra flour. (Remember to knead the dough while it’s still hot/warm. And, use the back of your fingers to knead the dough. Or, dip some oil on your hand or fingers when you knead the dough.)
- After that, pour 1 tablespoon of vegetable oil into the dough and continue to knead the dough until it's not sticky. (I like to separate 2 times by pouring the oil. Therefore, I add ½ tablespoon of vegetable oil at a time and continue to knead the dough.)
- Next, roll the dough into an elongated shape.
- Roughly divide the dough into 6 pieces.
- Roll the pieces into 6 balls.
- Scoop a tablespoon full of red bean paste and roll it into a ball. Repeat this step and roll 6 red bean paste balls.
- Use your palm to press and flatten the flour dough.
- Then, use fingers to flatten the side. Make sure the middle of the dough is thicker than the side. And, place the red bean paste filling in the middle of the dough.
- Fold and roll the dough with red bean paste filling into a ball. Repeat and finish 6 of them.
- After, use your palm to press the dough with filling slightly.
- Spray some oil into the non-stick pan and turn on a small/ low fire. Pan fry both sides of the sticky rice cake with red bean paste and spray some water (squeeze the spray water bottle 5 times or add 1 tablespoon of water), then cover the lid for 5 minutes. After that, flip the other side pan fry and cover the lid for another 5 minutes.
Notes
- Use warm or hot water carefully when mixing, as hot dough can be difficult to handle; if using boiling water, try 7 tablespoons instead of ½ cup.
- Knead dough when warm using oiled fingers or palms to prevent sticking; avoid adding extra flour.
- Shape the dough so the center is thicker than the edges before adding red bean paste, then roll and gently press to form rounds without flattening too much to avoid filling leakage.
- Pan fry on low heat covered for about 5 minutes each side, occasionally spraying water to maintain moisture.
Nutrition Information
Show Details
Calories
237kcal
(12%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Sodium
1mg
(0%)
Potassium
20mg
(0%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 1mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
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