STICKY RICE CAKE RECIPE RECIPES

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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

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

MANGO STICKY RICE CAKE RECIPE - SIMPLE CHINESE FOOD



Mango Sticky Rice Cake recipe - Simple Chinese Food image

The mango pulp is juicy and delicious, with the flavors of peach, apricot, plum and apple. Regular consumption of mango is good for preventing and treating cardiovascular diseases, good for eyesight, and moisturizing the skin. It is a good beauty fruit for ladies. The first time I made mango glutinous rice, it was a bit of a failure. The steamed noodles were a bit soft and difficult to wrap. The taste was not good, and I liked it very soft and sweet.

Provided by Purple rhyme

Total Time 1 hours

Yield 2

Number Of Ingredients 6

150 grams Glutinous rice flour
40 grams corn starch
2 pcs Mango
Right amount Coconut
25 grams Salad oil
60 grams Caster sugar

Steps:

  • Prepare the required materials
  • Take one mango from the flesh and add water to make a juice (mango with 200 grams of water), and cut the other into small cubes
  • Add glutinous rice flour to cornstarch and mix well
  • Add in caster sugar and mix well
  • Pour the salad oil
  • Then slowly add the beaten mango juice and stir while adding
  • Stir until there are no particles, then put it on high heat and steam for 15 minutes, stirring halfway, let it heat more evenly
  • Take out the steamed glutinous rice paste and let cool
  • Stick pure water on your hands, take a small piece of glutinous rice ball and squash it, then put the mango in the middle and wrap it into a glutinous rice ball
  • Put the glutinous rice ball into the mashed coconut and roll it over

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