Chinese Sticky Rice Cake

Chinese Sticky Rice Cake
  • 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


  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.

05/19/2018
Chinese Sticky Rice Cake, recipe PT15M PT1H 5 455 calories

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