RICE CAKE ON A STICK RECIPES

CHINESE STICKY RICE CAKE RECIPE | ALLRECIPES

Chinese Sticky Rice Cake Recipe | Allrecipes image

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.

Provided by Mom2MMJ

Categories World Cuisine Asian Chinese

Total Time 3 hours 20 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 8

Ingredients

1 (16 ounce) box sweet rice flour (mochiko)
1 cup canola oil
2?½ cups milk
1?½ cups white sugar
1 teaspoon baking powder
3 eggs, beaten
½ (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds

Steps:

Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
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.
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.

Nutrition Facts : Calories 250.3 calories, CarbohydrateContent 35.2 g, CholesterolContent 25.3 mg, FatContent 11 g, FiberContent 0.4 g, ProteinContent 3.5 g, SaturatedFatContent 1.3 g, SodiumContent 63.4 mg, SugarContent 13.9 g

CHINESE STICKY RICE CAKE RECIPE | ALLRECIPES

Chinese Sticky Rice Cake Recipe | Allrecipes image

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.

Provided by Mom2MMJ

Categories World Cuisine Asian Chinese

Total Time 3 hours 20 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 8

Ingredients

1 (16 ounce) box sweet rice flour (mochiko)
1 cup canola oil
2?½ cups milk
1?½ cups white sugar
1 teaspoon baking powder
3 eggs, beaten
½ (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds

Steps:

Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
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.
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.

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