Sticky Rice Cake with Red Bean Paste

This freshly seared sticky rice cake is crisp on the skin with a adhesive texture within. you\'ll smell the cooked herb seeds from afar. the primary bite of the marginally spongy and pleasantly sweet-smelling rice cake has such a pleasant mouthfeel. The sweet and dampish red bean paste can soften in your mouth therefore quickly that won’t be able to resist desirous the entire cake!

The sticky rice cake with red bean paste is one among my favorite desserts in native Chinese restaurants. Actually, it\'s not a really commonplace Chinese sweet and not several restaurants serve it. however since each red bean paste and sticky rice ar ordinarily employed in Chinese desserts and pastries, to mix them into one treat makes excellent sense.

I tried my best to recreate this delicious pastry, however I selected to grill the cake during a pan rather than deep cooking. the first version of the cake isn’t coated with herb seeds and features a golden surface. However, i actually don’t wish to fry things reception as I invariably like cookery with less oil. So, I fictional this technique to coat the cake with herb seeds that the dough won’t follow rock bottom of the pan, even with very little oil within the pan. Plus, it provides the cake a good nutty flavor.

A few additional words regarding Chinese desserts

Compared to the cakes, cookies, and desserts from Europe or the U.S., Chinese desserts aren\'t nearly as sweet. rather than butter and flour, they typically use lard and mucilaginous rice flour. rather than butter cream ice, they use red bean paste, date paste, or herb paste to feature sweetness. rather than baking, they invariably need steaming or cooking.

If you\'re not accustomed to Chinese desserts, you would possibly realize of these parts terribly strange. However, if you’ve ever tried sweet from Japan or Southeast Asian countries, you would possibly realize some similarities among them. If you retain associate degree open mind and would love to do out new things, I hope you\'ll offer Chinese desserts, like this rice cake, an opportunity also.

Sometimes, I tend to eat this dish as a snack rather than as a sweet. it\'s not as indulgent as a chunk of cheese cake. Instead, it\'s quite filling and healthy. not like with a snickers bar, I won’t feel guilty in the slightest degree if I gulp down 2 slices of rice cake when a elbow grease.

It is super straightforward to form this dish and you merely would like four ingredients. you\'ll be able to realize each mucilaginous rice flour and red bean paste at a Chinese or Asian market. you\'ll additionally create your own red bean paste reception. it\'s healthier and even tastier than the type you’ll realize within the food market.

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When you buy mucilaginous rice flour (also known as sweet rice flour), check that you decide on the type that\'s polished from long grain sweet rice, that is for cookery and baking. the feel is stiff and can kind a really crisp surface once heated. The one made of short grain rice is additionally known as mochiko, typically accustomed create cold desserts like Japanese mochi. Even with identical label, “glutinous rice flour”, it can be made of long grain or short grain rice. concentrate to the current once selecting your flour.

Also notice, the questionable mucilaginous flour (because of the sticky texture) is really protein free. However, if you\'re protein intolerant, you must hunt for the range specifically labeled  as protein free.

I have created a brief video below to assist you thru the cookery method, with a stress on the way to wrap the red bean paste.

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

Author: Maggie Zhu

Recipe type: Dessert

Cuisine: Chinese

Serves: 12

Ingredients

• 250 grams (9 ounces) glutinous rice flour and extra flour to dust working surface
• 1 1/2 cups red bean paste
• 1 tablespoon vegetable oil
• 1/2 cup white roasted sesame seeds
• 

Method

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. 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.
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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 the dough equally into 6 pieces. Shape each piece into a round ball and set aside.
4. 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 (1/4 inch) in thickness.
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6. 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 (1/2 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.
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9. 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.
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11. Serve the rice cakes warm.

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