Chinese Sticky Rice Cake

Cuisine : Chinese
Calories : 250
Type : Eggetarian
Serving Size : 24
Course : Dessert
Preparation Time : 190  Min
INGREDIENTS
No Ingredient Quantity Measure Type
1 Sweet rice flour (mochiko) 16 Ounces
2 Canola oil 1 Cup
3 Milk 2 & 1/2 Cup
4 White sugar 1 & 1/2 Cup
5 Baking powder 1 Teaspoon
6 Sweetened red bean paste 18.75 Ounces
7 Sesame seeds 2 Tablespoon
8 Egg 3
Recipe Details
A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.
Cooking Instructions
  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.
Garnishing Instructions
Not available
Serving Instructions
Not available

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