Sticky Rice Cake with Red Bean Paste
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8 Making
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Calories
121 kcal
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Course
Main Course
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Cuisine
Chinese
Sticky Rice Cake with Red Bean Paste
Description
The Sticky Rice Cake with Red Bean Paste recipe starts by mixing hot boiled water into glutinous rice flour to form a pliable dough. It is kneaded until smooth, then divided into portions that are flattened, filled with red bean paste, and carefully sealed to encase the filling fully. Pan-frying the cakes in a small amount of oil over low to moderate heat creates a thin, firm crust while maintaining a chewy center. The red bean paste inside provides a subtly sweet, creamy contrast to the slightly crisp exterior.
This treat can be enjoyed as a warm snack or dessert and pairs nicely with tea or light beverages. The pan-frying step adds texture without overcooking the filling, preserving its moistness. Optionally, dusting the cakes with sugar before serving enhances the sweetness and texture contrast.
When handling the dough, lightly dust the work surface to prevent sticking but avoid adding excess flour, which can harden the dough. Cooking over a controlled heat avoids burning the exterior before the cake is heated through. Serve the cakes soon after frying for best texture.
Ingredients
- 1 cup glutinous rice flour , more for dusting if needed
- 1/2 cup water just boiled, hot
- 1/2 cup red bean paste or other filling, filling
- 1/2 tbsp. neutral cooking oil brushing the pan for frying, generic cooking oil
Instructions
- In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.
- Re-knead 2-3 minutes on operating board. If you feel the dough is too sticky, slightly dust the board. Shape into a long log, so we can further divide the dough into 8 equal pieces.
- Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.
- Seal completely and make sure the filling is 100% wrapped.Shape into around ball again and slightly flatten it. Repeat to finish the remaining.
- Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until one side becomes hardened and golden brown, turn over and fry the other side until slightly browned too totally around 4 minutes.
- Serve hot, optional with sugar.
Notes
- Use just enough flour to prevent sticking when kneading the dough to maintain softness.
- Seal the red bean paste completely to avoid leakage during frying.
- Fry over slow to medium heat to achieve a golden crust while ensuring the cake cooks through.
- Serve hot, optionally with a sprinkle of sugar for added sweetness.
- Nutrition facts are calculated per single sticky rice cake serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Making
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Potassium | 15mg | 0% |
| Sugar | 7g | 14% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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