Sticky Rice Cake with Red Bean Paste
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Dessert for sweet teeth- sticky rice cake with red bean paste
Course: staple
Cuisine: Chinese
Keyword: red bean, Sticky Rice
Servings: 8 Making 8 small sticky rice cakes
Calories: 121 kcal
Author: Elaine
Ingredients
Instructions
  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.
  2. 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.
  3. Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.
  4. Seal completely and make sure the filling is 100% wrapped.Shape into around ball again and slightly flatten it. Repeat to finish the remaining.
  5. 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.
  6. Serve hot, optional with sugar.
Recipe Notes

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

Nutrition Facts
Sticky Rice Cake with Red Bean Paste
Amount Per Serving
Calories 121 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Potassium 15mg 0%
Total Carbohydrates 25g 8%
Sugars 7g
Protein 1g 2%
Calcium 0.5%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.