STICKY RICE CAKE WITH RED BEAN PASTE

Gluten Free Sticky Rice Cake with Red Bean Paste! This freshly cooked sticky rice cake is crispy on the outside with a gooey 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 can claim 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 is currently living in China but about to get married and move all the way to Austin; 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!

STICKY RICE CAKE WITH RED BEAN PASTE
STICKY RICE CAKE WITH RED BEAN PASTE

Ingredients

  • 250 grams (2 cups) glutinous rice flour and extra flour to dust working surface
  • 1 and 1/2 cups r ed bean paste
  • 1 tablespoon vegetable oil
  • 1/2 cup white roasted sesame seeds

Instructions

  1. 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.
  2. 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.
  3. 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.

You can find complete recipes of this STICKY RICE CAKE WITH RED BEAN PASTE in cottercrunch.com

Add a Comment

Your email address will not be published. Required fields are marked *