Description
This delightful Sticky Rice Cake with Red Bean Paste is a traditional Asian treat featuring soft, chewy glutinous rice dough filled with sweet red bean paste and coated in toasted sesame seeds. Pan-fried until golden brown, these cakes offer a perfect balance of textures and flavors, making a comforting snack or dessert.
Ingredients
Dough
- 250 grams (9 ounces) glutinous rice flour, plus extra for dusting
- Approximately 1 cup water (slightly less, added gradually)
Filling
- 1 1/2 cups red bean paste
Other
- 1 tablespoon vegetable oil (plus 1 teaspoon for cooking)
- 1/2 cup white roasted sesame seeds
Instructions
- Prepare the Dough: Add the glutinous rice flour into a large bowl. Gradually pour in about 1 cup of water in 4 to 5 pours, stirring with a fork until the flour is fully incorporated and forms a soft, non-runny dough. If the dough becomes too soft, add more rice flour, a tablespoon at a time. Knead the dough with your hand until the texture is consistent and slightly sticky to the touch.
- Shape the Dough Balls: Dust a working surface with rice flour and transfer the dough onto it. Divide the dough in half, then roll each half into a long, even rod. Cut each roll into 6 equal pieces and shape each piece into a round ball. Set aside.
- Flatten Dough and Add Filling: Take one dough ball and gently press it with your palm to form a flat round piece about 6 cm (2.5 inches) in diameter and 6 mm (1/4 inch) thick.
- Enclose the Red Bean Paste: Shape about 2 tablespoons of red bean paste into a ball and place it in the center of the flattened dough. Carefully pinch the edges to completely enclose the filling. Gently press the stuffed dough ball flat into a pancake shape about 6 cm (2.5 inches) in diameter and 1.2 cm (1/2 inch) thick.
- Coat with Sesame Seeds: Spread 1 tablespoon of sesame seeds on the surface. Place the rice cake on top and gently press to coat one side with seeds. Shake off excess, flip, and press the other side to coat as well. Repeat with remaining cakes.
- Cook the Cakes: Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium heat. Reduce heat to medium-low and place 4 cakes into the skillet. Cook for 2 to 3 minutes until the bottom turns golden brown, then flip to cook the other side. Transfer cooked cakes to a plate to cool slightly, and cook the remaining cakes in the same way.
- Serve Warm: Serve the sticky rice cakes warm for the best texture and flavor experience.
Notes
- If the dough is too sticky to handle, dust your hands with rice flour while shaping.
- Add water gradually to avoid making the dough too soft or runny.
- Use white roasted sesame seeds for a nutty flavor and crunchy texture.
- Pan-frying on medium-low heat ensures the cakes cook through evenly without burning.
- These cakes are best eaten fresh and warm but can be reheated briefly in a skillet.
