Recipes
Sticky Rice Cakes with Red Bean Paste
Sticky Rice Cakes with Red Bean Paste
Recipe Details
by Charmaine So
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Add glutinous flour into a large bowl. Measure out 200ml of water. 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. 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. 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.
Step 2
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 ball and set aside.
Step 3
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 about 6cm wide, 6mm in thickness.
Step 4
Scoop a tablespoon of red bean paste and shape the paste into a ball. Place the red bean paste in the center of the dough. Pinch the edges of the dough together until it completely enclosed the red bean paste. Gently press it until it’s shaped into a thick flat disk.
Step 5
Coat the rice cake with white sesame seeds and pan fry them in a frying pan with some oil over medium heat, around 3 minutes per side. Repeat with remaining rice cakes and serve them warm.
Ingredients
General Ingredients
by Charmaine So
Step by Step Instructions
Step 1
Add glutinous flour into a large bowl. Measure out 200ml of water. 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. 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. 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.
Step 2
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 ball and set aside.
Step 3
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 about 6cm wide, 6mm in thickness.
Step 4
Scoop a tablespoon of red bean paste and shape the paste into a ball. Place the red bean paste in the center of the dough. Pinch the edges of the dough together until it completely enclosed the red bean paste. Gently press it until it’s shaped into a thick flat disk.
Step 5
Coat the rice cake with white sesame seeds and pan fry them in a frying pan with some oil over medium heat, around 3 minutes per side. Repeat with remaining rice cakes and serve them warm.