Chinese Sticky Rice Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 (16 ounce) box sweet rice flour (mochiko)1/2 cup canola oil2 1/2 cups milk1 1/2 cups white sugar1 teaspoon baking powder3eggs, beaten16.75 oz. can sweetened red bean paste2 tablespoons toasted sesame seeds
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.
Serving Size: Makes 24 Servings
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.
Serving Size: Makes 24 Servings
Nutritional Info Amount Per Serving
- Calories: 200.1
- Total Fat: 5.5 g
- Cholesterol: 23.7 mg
- Sodium: 86.2 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 0.1 g
- Protein: 3.5 g
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