Sticky Rice Cake with Red Bean Paste

Ingredients

1 cup glutinous rice flour
1/2 cup just boiled hot water
1/2 cup red bean paste filling or other filling
1/2 tablespoon oil (brushing the pan for frying)

Steps

1. In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.

Then re-knead 2-3 minutes and then shape into a long log, so we can further divide the dough into equal pieces.

Divide into 8 portions.

Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.

Seal completely and make sure the filling is 100% wrapped.

Shape into around ball again.

Then slightly flat it. Repeat to finish all the remaining pieces.

Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until both sides are golden brown (totally around 4 minutes).

Serve hot!

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Sticky Rice Cake with Red Bean Paste

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Dessert for sweet teeth- sticky rice cake with red bean paste

Course:

staple

Cuisine:

Chinese

Keyword:

red bean, Sticky Rice

Servings: 8 Making 8 small sticky rice cakes

Calories: 121 kcal

Author: Elaine

Ingredients

• 1
  cup
  glutinous rice flour
  , more for dusting if needed
• 1/2
  cup
  just boiled hot water
• 1/2
  cup
  red bean paste filling
  , or other filling
• 1/2
  tbsp.
  oil
  , brushing the pan for frying

Instructions

1. In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.
2. Re-knead 2-3 minutes on operating board. If you feel the dough is too sticky, slightly dust the board. Shape into a long log, so we can further divide the dough into 8 equal pieces.
3. Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.
4. Seal completely and make sure the filling is 100% wrapped.Shape into around ball again and slightly flatten it. Repeat to finish the remaining.
5. Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until one side becomes hardened and golden brown, turn over and fry the other side until slightly browned too totally around 4 minutes.
6. Serve hot, optional with sugar.

Recipe Notes

The Nutrition Facts is based on each single sticky rice cake.

Nutrition Facts

Sticky Rice Cake with Red Bean Paste

Amount Per Serving

Calories 121
Calories from Fat 9

% Daily Value*

Fat 1g2%

Potassium 15mg0%

Carbohydrates 25g8%

Sugar 7g8%

Protein 1g2%

Calcium 5mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.