Skip to main content

Sticky rice cake with red bean paste ~ 芝麻豆沙饼


I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

  • 250 gm glutinous rice flour and extra to dust
  • 200 to 230 ml water
  • 360 gm red bean paste, homemade
  • 1/2 cup sesame seeds
  • Oil for frying
Method
  1. Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.
  2. Cover dough with a wet piece of cloth and let rest for 15 mins. or more.
  3. Meanwhile, weigh the red bean paste into 20 gm each and roll into a ball.
  4. Dust a work top with some flour, knead dough lightly.
  5. Divide dough in half, roll with both hands to shape into an oblong.  Divide into 6 pieces and roll each into a ball.
  6. Place a ball of dough in your palm and flatten with your hand to about 2.1/2 inch diameter and 1/4 inch thick.
  7. Place a ball of paste in the center of the dough.  Wrap up and seal the edges, flatten and press some the dough onto a plate of sesame seeds, both sides.
  8. Heat up some oil in a non-stick pan and place the cakes onto the pan.  Lightly fry and flip over the cakes now and then, till the cakes are soft, slightly puffed up and golden brown.
  9. Dish out and serve immediately.
  10. Yield :  12 pieces. 



Comments

  1. I must give this a try when I have some glutinous rice flour in hand. They look very delicious, Cheah.

    ReplyDelete
  2. Cheah, I guarantee I can wallop a few in one go. I love the crust so much.
    Enjoy & have a great week ahead dear.
    Blessings, Kristy

    ReplyDelete
  3. Hi Soke Hah, I think I know this rice cake. It is QQ and chewy and crispy on the outside after pan fried like Scallion Pancake. Nice with so much filling.

    ReplyDelete
  4. Yum! Scrumptious! I love sweet red beans too!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…