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Gluten Free Sticky Rice Cake with Red Bean Paste!This freshly cooked sticky rice cake is crispy on the outside with a soft texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself quelled up!
Hey there! And happy Meatless Monday! Do I have your attention wit this picture above? Well, I can’t claim this drool worthy picture or recipe, but I canclaim to know this amazing food blogger. Yep, Maggie from Omnivore’s Cook book is posting here today. I kinda begged her too. You see, I drool over all her pictures and Chinese recipes, so I thought it would be fun to switch it up today and have her share. Plus we just got back into town from California and I don’t have any food to share. Unless it’s peanut butter and jelly and a kombucha. Ha!
Anyway, Maggie iscurrently living in China but about to get married and move all the way toAustin; which means I will actually get to eat her food made by her! If she’ll have me! Now, read up, eat up, and enjoy!
Hi there! My name is Maggie and I blog at Omnivore’s Cookbook. Omnivore’s Cookbook shares authentic Chinese recipes and shows you how easy it is to cook them.
If you’ve never been to China before, you might find that some of my Chinese recipes are very different from the ones you’re familiar with, such those on a Chinese takeout menu. The recipes I share are the ones I have eaten growing up and at restaurants in China – the real Chinese food. Beyond recipes, I also introduce a lot of Chinese spices and cooking methods to help you create delicious food easily and healthily.
A bit about myself. I grew up in Beijing, China, have lived in Japan, and am now moving to Austin, Texas. I will soon get married to Thomas, a big foodie himself. I will start a new adventure in the US that will surely include a lot of deliciousness. I’m so glad I got to know Lindsay even before moving. Isn’t it great to have some local friends when starting off in a new city?
Thanks, Lindsay for giving me this great opportunity to connect with you, and I hope you enjoy the recipe!
The sticky rice cake with red bean paste is one of my favorite desserts at local Chinese restaurants. It is super easy to make and only requires four ingredients. You can find both glutinous rice flour and red bean paste at a Chinese or Asian market. You could also make your own red bean paste at home. If you don’t like the beany taste, you can even use a savory filling, such as grilled chicken or chashu.
The so-called glutinous rice flour (because of the sticky texture) is actually gluten free (*Please note, if you are gluten intolerant, you should look for the variety specifically labeled as gluten free.). It’s a great alternative to wheat flour for dessert making. If you pan grill dough made from glutinous rice flour, the surface will become crispy, and the interior of the dough will become sticky and slightly sweet. If you don’t like the gooey texture, you can let the rice cake cool a bit before eating – the texture will be less sticky then.
If you’ve never worked with sticky rice flour, don’t be intimidated by it. It can be made into dough really easily. It requires much less time and effort than does a wheat-based dough. If a typical wheat flour dough requires ten minutes of kneading, a rice flour needs three or five minutes. Also, even if the rice dough turns out slightly drier or wetter than it should be, it usually won’t cause a big problem.
Ready to cook? Happy cooking and please let me know if you have any questions about the recipe!
Sticky Rice Cakes with Red Bean Paste
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
3.3 from 3 reviews
- Author: Maggie Zhu
- Total Time: 40
- Yield: 12 1x
- Diet: Vegetarian
Description
Sticky Rice Cakes with Red Bean Paste {Gluten Free}
Ingredients
Units Scale
- 250 grams (2 cups) glutinous rice flour and extra flour to dust working surface
- 1 and ½ cups red bean paste
- 1 tablespoon vegetable oil
- ½ cup white roasted sesame seeds
Instructions
- Add sweet rice flour into a large bowl. Measure out 1 cup of water (You will use slightly less than a cup). Slowly add water into the flour in 4 to 5 pours, and stir with a fork until the water is fully incorporated with the flour. There should be no dry flour left, and the flour should start to have the texture of dough – soft but not runny. If the dough gets too soft and becomes difficult to shape, add more rice flour, a tablespoon at a time.
- Use your hand to press and knead the dough a few times, until the texture becomes consistent (* see footnote). The dough should be soft and easy to shape. When you lift the dough from the bowl, it should slightly stick to the bottom of the bowl.
- Dust a working surface with rice flour and transfer the dough onto it. Divide the dough in half. Roll the dough with both hands to shape it into a long, even rod. Divide each dough equally into 6 pieces. Shape each piece into a round ball and set aside.
- To make the cake, place one rice dough ball in your palm and use the other hand to gently press it into a round, flat piece (it’s very easy to shape, so you won’t need a rolling pin), about 6 centimeters (2.5 inches) in diameter, 6 millimeters (¼ inch) in thickness.
- Scoop about 2 tablespoons of red bean paste and shape the paste into a ball. Place the ball of bean paste in the center of the round dough. Pinch the edges of the dough together to completely enclose the bean paste.
- When the cake is shaped like a ball, gently use your palm to press it, until it is shaped like a pancake, about 6 centimeters (2.5 inches) in diameter and 1.2 centimeters (½ inches) in thickness. Spread 1 tablespoon of sesame seeds onto the working surface, place the cake on top of them, and gently press. Shake off the extra sesame seeds, flip the cake, and press the other side onto the seeds. Craft the rest of the cakes in the same manner.
- Heat 1 teaspoon of vegetable oil a non-stick skillet over medium heat. When the oil is hot, turn to medium low heat and place 4 cakes into the skillet.
- Cook until the bottom of the cake turns golden brown, after 2 to 3 minutes. Flip and cook the other side. Transfer the cakes to a large plate to cool. Cook the rest of the cakes in the same manner.
- Serve warm.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: side dish
- Method: stove
- Cuisine: chinese
Nutrition
- Serving Size: 1 cake
- Calories: 125
- Fat: 1.5
- Carbohydrates: 25
- Protein: 3
The nutrition facts are calculated based on 1 of the 12 bean cakes generated from this recipe.
Thanks Maggie!
Let me know if any of you all give this a try!
Oh and if you want to learn more about Chinese cooking, check out Maggie’s recipe collectionHERE!
Ever triedsticky rice cakes before?
Maggie
