Chinese Sticky Rice Cake

Recipesfull introduces to you: Chinese Recipes. (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.

Brief

Prep 15 mins

Cook: 55 mins

Additional: 2hrs10 mins

Total: 3hrs20 mins

Servings: 24

Yield: 1 - 9x13 inch cake

Chinese Sticky Rice Cake

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

Eggplant with Garlic Sauce

World Cuisine

Directions

Step 1

Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.

Step 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.

Step 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.

Nutritional Information

Chinese Sticky Rice Cake

Servings Per Recipe:24

Calories: 250.3

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 35.2g 11%

Dietary Fiber: 0.4g 2%

Sugars: 13.9g

Fat: 11g 17%

Saturated Fat: 1.3g 6%

Cholesterol: 25.3mg 8%

Vitamin A Iu: 83.3IU 2%

Niacin Equivalents: 1mg 8%

Vitamin C: 0.1mg

Folate: 16.6mcg 4%

Calcium: 57.4mg 6%

Iron: 0.6mg 3%

Magnesium: 10.6mg 4%

Potassium: 69.3mg 2%

Sodium: 63.4mg 3%

Calories From Fat: 99.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.