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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes