Sticky Rice Cake with Red Bean Paste
User Reviews
4.9
42 reviews
Excellent
Sticky Rice Cake with Red Bean Paste
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Sticky rice cake is crispy on the outside with a gooey texture inside. You will smell the toasted sesame seeds from afar. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that won’t be able to resist devouring the whole cake!
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Ingredients
- 250 grams (9 ounces) glutinous rice flour and extra flour to dust working surface
- 1 1/2 cups red bean paste
- 1 tablespoon vegetable oil
- 1/2 cup white roasted sesame seeds
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Instructions
- Add sweet rice flour into a large bowl. Measure out 1 cup of water (You will use slightly less than a cup). Slowly add water into the flour in 4 to 5 pours, and stir with a fork until the water is fully incorporated with the flour. There should be no dry flour left, and the flour should start to have the texture of dough - soft but not runny. If the dough gets too soft and becomes difficult to shape, add more rice flour, a tablespoon at a time. Use your hand to press and knead the dough a few times, until the texture becomes consistent (* see footnote). The dough should be soft and easy to shape. When you lift the dough from the bowl, it should slightly stick to the bottom of the bowl.
- Dust a working surface with rice flour and transfer the dough onto it. Divide the dough in half. Roll the dough with both hands to shape it into a long, even rod. Divide the dough equally into 6 pieces. Shape each piece into a round ball and set aside.
- To make the cake, place one rice dough ball in your palm and use the other hand to gently press it into a round, flat piece (it’s very easy to shape, so you won’t need a rolling pin), about 6 centimeters (2.5 inches) in diameter, 6 millimeters (1/4 inch) in thickness.
- Scoop about 2 tablespoons of red bean paste and shape the paste into a ball. Place the ball of bean paste in the center of the round dough. Pinch the edges of the dough together to completely enclose the bean paste. When the cake is shaped like a ball, gently use your palm to press it, until it is shaped like a pancake, about 6 centimeters (2.5 inches) in diameter and 1.2 centimeters (1/2 inches) in thickness. Spread 1 tablespoon of sesame seeds onto the working surface, place the cake on top of them, and gently press. Shake off the extra sesame seeds, flip the cake, and press the other side onto the seeds. Craft the rest of the cakes in the same manner.
- Heat 1 teaspoon of vegetable oil a non-stick skillet over medium heat. When the oil is hot, turn to medium low heat and place 4 cakes into the skillet. Cook until the bottom of the cake turns golden brown, after 2 to 3 minutes. Flip and cook the other side. Transfer the cakes to a large plate to cool. Cook the rest of the cakes in the same manner.
- Serve the rice cakes warm.
Notes
- Unlike dough made from wheat flour, rice flour dough is much easier to knead and doesn’t need time to rest. The dough does not contain gluten, so it won’t hold very well when stretched. The way to handle this type of dough is different, but you will find it very easy to get used to.
Nutrition Information
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Serving
42g
Calories
127kcal
(6%)
Carbohydrates
24.6g
(8%)
Protein
2.8g
(6%)
Fat
1.6g
(2%)
Sodium
8mg
(0%)
Fiber
1g
(4%)
Calcium
1mg
(0%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 42g | |
| Calories | 127kcal | 6% |
| Carbohydrates | 24.6g | 8% |
| Protein | 2.8g | 6% |
| Fat | 1.6g | 2% |
| Sodium | 8mg | 0% |
| Fiber | 1g | 4% |
| Calcium | 1mg | 0% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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