Red Bean Sticky Rice Cake

These Red Bean Sticky Rice Cakes are irresistibly delicious and surprisingly easy to make. With a soft, chewy texture and a sweet red bean filling, they’re so tasty that your family might have trouble stopping at just one! This recipe ensures that both adults and children will enjoy these treats, which are perfect for any occasion or just as a delightful snack.

Red Bean Sticky Rice Cake

Red Bean Sticky Rice Cake is a traditional Chinese dessert made from glutinous rice flour and sweet red bean paste. Known for its soft, chewy texture and delightful sweetness, this treat is often enjoyed during festivals and special occasions.

To make the dough, I use boiling water instead of room temperature water, as it makes the dough more elastic and easier to work with. Boiling water helps to partially cook the glutinous rice flour, changing its structure and making the dough sticky and pliable. I also use this method to make tangyuan (sticky rice balls), as it ensures a similar texture and consistency.

The dough is divided into small portions, filled with the red bean paste, sealed, and shaped into cakes. These cakes are then pan-fried until golden brown, resulting in a slightly crispy exterior and a tender, chewy interior.

Beloved in many Chinese households, Red Bean Sticky Rice Cakes are a comforting and delicious snack or dessert.

Ingredients:

• 200g glutinous rice flour
• 1 tbsp white granulated sugar
• 180g boiling water
• 120g Red bean paste (homemade or store-bought)
• Oil (for brushing and spraying)

Instructions:

Prepare the Dough:

• In a large bowl, pour 200 grams of glutinous rice flour.
• Add one tablespoon of white granulated sugar.
• Gradually add 180 grams of boiling water while stirring.
• Stir until it forms a dough-like consistency.
• Knead into a smooth, non-sticky dough and set it aside.

Make the Red Bean Paste Balls:

• Take 15 grams of red bean paste and roll it into a ball. Repeat for the desired number of cakes.

Assemble the Sticky Rice Cakes:

• Take 50 grams of the glutinous rice dough and roll it into a small round cake.
• Shape it into a small nest.
• Place a pre-rolled red bean paste ball inside the nest, then pinch the edges around the filling to cover the red bean paste completely. Seal and smooth the edges to enclose the filling fully.

• After sealing, press it into a flat cake with your hand and make the rest in the same way.

Cook the Cakes:

• Brush oil in a pan.
• Place the cakes in the pan.
• Spray oil on the surface.
• Pan-fry over low heat until set, then flip.
• Fry until both sides are golden brown and cooked through.
  

  Print Pin

  Red Bean Sticky Rice Cake

  These Red Bean Sticky Rice Cakes are irresistibly delicious and surprisingly easy to make. With a soft, chewy texture and a sweet red bean filling, they’re so tasty that your family might have trouble stopping at just one! This recipe ensures that both adults and children will enjoy these treats, which are perfect for any occasion or just as a delightful snack.

  Course Dessert

  Cuisine Chinese

  Prep Time 30 minutes minutes

  Cook Time 10 minutes minutes

  Servings 2

  Calories 552kcal

  Ingredients

  • 200 g glutinous rice flour
  • 1 tbsp white granulated sugar
  • 180 g boiling water
  • 120 g Red bean paste homemade or store-bought
  • Oil for brushing and spraying

  Instructions

  Prepare the Dough:

  • In a large bowl, pour 200 grams of glutinous rice flour.
  • Add one tablespoon of white granulated sugar.
  • Gradually add 180 grams of boiling water while stirring.
  • Stir until it forms a dough-like consistency.
  • Knead into a smooth, non-sticky dough and set it aside.

  Make the Red Bean Paste Balls:

  • Take 15 grams of red bean paste and roll it into a ball. Repeat for the desired number of cakes.

  Assemble the Sticky Rice Cakes:

  • Take 50 grams of the glutinous rice dough and roll it into a small round cake.
  • Shape it into a small nest.
  • Place a pre-rolled red bean paste ball inside the nest, then pinch the edges around the filling to cover the red bean paste completely. Seal and smooth the edges to enclose the filling fully.
  • After sealing, press it into a flat cake with your hand and make the rest in the same way.

  Cook the Cakes:

  • Brush oil in a pan.
  • Place the cakes in the pan.
  • Spray oil on the surface.
  • Pan-fry over low heat until set, then flip.
  • Fry until both sides are golden brown and cooked through.

  Nutrition

  Calories: 552kcal | Carbohydrates: 123g | Protein: 9g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 76mg | Fiber: 4g | Sugar: 35g | Calcium: 24mg | Iron: 1mg