A very easy dessert for sweet teeth-sticky rice cake with red bean paste. As a big fan of both sticky rice and bean bean paste, I always love to combine the together. So in most cases, I make red bean paste tangyuan.

When I was a child, we used to make a large batch of tangyuan batter (at least 10kg) for Chinese New Year each year. Starting from the winter solstice, we began to eat tangyuan as breakfast or night snack. Sometimes, my parents pan-fried those yummy lightly balls instead of water boiling. They taste quite different from the traditional tangyuan soup. With the love of the childhood memory, I make this one. It is quick, easy, healthy and most importantly yummy!

Sticky rice cake with red bean paste

Ingredients

1 cup glutinous rice flour
1/2 cup just boiled hot water
1/2 cup red bean paste filling or other filling
1/2 tablespoon oil (brushing the pan for frying)

Steps

1. In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.

Sticky rice cake with red bean paste

Then re-knead 2-3 minutes and then shape into a long log, so we can further divide the dough into equal pieces.

Sticky rice cake with red bean paste

Divide into 8 portions.

Sticky rice cake with red bean paste

Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.

Sticky rice cake with red bean paste

Seal completely and make sure the filling is 100% wrapped.

Sticky rice cake with red bean paste

Shape into around ball again.

Sticky rice cake with red bean paste

Then slightly flat it. Repeat to finish all the remaining pieces.

Sticky rice cake with red bean paste

Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until both sides are golden brown (totally around 4 minutes).

Sticky rice cake with red bean paste

Sticky rice cake with red bean paste

Serve hot!

Sticky rice cake with red bean paste

Sticky Rice Cake with Red Bean Paste

Dessert for sweet teeth- sticky rice cake with red bean paste
5 from 4 votes
Print Pin Rate
Course: staple
Cuisine: Chinese
Keyword: red bean, Sticky Rice
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 Making 8 small sticky rice cakes
Calories: 121kcal
Author: Elaine

Ingredients

Instructions

  • In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.
  • Re-knead 2-3 minutes on operating board. If you feel the dough is too sticky, slightly dust the board. Shape into a long log, so we can further divide the dough into 8 equal pieces.
  • Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.
  • Seal completely and make sure the filling is 100% wrapped.Shape into around ball again and slightly flatten it. Repeat to finish the remaining.
  • Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until one side becomes hardened and golden brown, turn over and fry the other side until slightly browned too totally around 4 minutes.
  • Serve hot, optional with sugar.

Notes

The Nutrition Facts is based on each single sticky rice cake.

Nutrition

Calories: 121kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Potassium: 15mg | Sugar: 7g | Calcium: 5mg | Iron: 0.3mg

Sticky rice cake with red bean paste

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25 Comments

    1. Yes, this can be steamed too. But remember to place some vegetable leaf or slices to separate them from bottom.

  1. 5 stars
    Loved it. Super simple and quick way to appease that sweet tooth. Always get mochi desserts were too complicated to make. Will keep this recipe as a base for desserts and other creations. Thank you for sharing this recipe.