Chinese Sticky Rice Cake recipe
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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
Nutrition Info
- 250.3 caloriescarbohydrate: 35.2 gcholesterol: 25.3 mgfat: 11 gfiber: 0.4 gprotein: 3.5 gsaturatedFat: 1.3 gservingSize: -sodium: 63.4 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Chinese Sticky Rice Cake
Directions
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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.