Chinese Sticky Rice Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Chinese Sticky Rice Cake calories by ingredient
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Number of Servings: 24


    1 (16 ounce) box sweet rice flour (mochiko)
    1/2 cup canola oil
    2 1/2 cups milk
    1 1/2 cups white sugar
    1 teaspoon baking powder
    3eggs, beaten
    16.75 oz. can sweetened red bean paste
    2 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

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