Red Bean Rice Cake

Name: Red Bean Rice Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 24 pieces
Ingredients: 2 cup short grain rice four; 2-1/2 tso baking powder; 1 18 oz (510g) can sweet red beans; 1-1/4 cup (300 ml) sweet condensed milk; 2 eggs; 1/2 cup (120 ml) melted butter

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Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
24 pieces
Course
Dessert
Cuisine
Korean

Red Bean Rice Cake

Rhea Marks

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Try the sweet and unique red bean rice cake, combining traditional Asian flavors and Western style with rice flour and condensed milk for a delicious journey.

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Ingredients

Servings

2 cup short grain rice four
2-1/2 tso baking powder
1 18 oz (510g) can sweet red beans
1-1/4 cup (300 ml) sweet condensed milk
2 eggs slightly beaten
1/2 cup (120 ml) melted butter

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Instructions

Preheat the oven to 350˚F (170˚C)
In a bowl combine flour and the baking powder. Set aside.
In another large mixing bowl, mix red beans, condensed milk, eggs, and butter. Add the flour mixture to the red bean mixture and mix well with a spoon or spatula.
Grease the 9x13 inch pan and/or line with parchment paper. Pour the mixture in the pan and even out the top. Bake in the oven for 30-40 minutes or until the toothpick comes out clean.
Let the cake cool completely in the pan. Cut into desired size. The cake can stay fresh on the room temperature for 3 days.