Chinese Sticky Rice Cake

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.

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 2 Servings
  • Prep
    15 mins
  • Cook
    55 mins
  • Serve in
    70 mins

Ingredients

  •   1 (16 ounce) box sweet rice flour (mochiko)
  •   1 cup canola oil
  •   2 1/2 cups milk
  •   1 1/2 cups white sugar
  •   1 teaspoon baking powder
  •   3 eggs, beaten
  •   1/2 (18.75 ounce) can sweetened red bean paste
  •   2 tablespoons toasted sesame seeds

Instructions

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