Sticky Rice Cakes With Red Bean Paste

Sticky rice, as the name suggests is a type of rice that contains a sticky coating on it, which is used to hold the rice together. Red bean paste can be used in place of starch when cooking this rice and has many advantages over the use of starch.

One such advantage is that sticking of the rice makes it a little bit easier to make; it also tends to be healthier because there is less of the starch. I have found sticky rice cakes to be very tasty and nutritious for me, and you should try them yourself; you will enjoy them!

Sticky rice cakes with red bean paste have been a big favorite in South America, especially for special occasions like birthdays and weddings. If you have ever tasted Sticky Rice Cake it is quite unique, a sweet and sticky cake made out of rice with red beans added.

The Sticky Rice Cake is different from normal cakes mainly because it has a very distinct flavor. Usually if you bake a normal cake, all the ingredients are mixed together and baked in the oven.

When I made my first Sticky Rice Cake I used a stick method which means I mixed all the wet ingredients into the dry ingredients before baking, (this is different from normal baking as the cake is already partially cooked when it is baked). Red bean paste is the base ingredient in sticky rice cakes, and it can be used in any recipe, but it is the only one that really brings out the natural flavor of rice.

The other rice-based ingredients such as wheat flour, sugar, raisins, dried fruits, etc., merely give a veneer of flavor that masks the real, natural flavor.

So if you are not a big fan of rice you might want to skip using these other ingredients and concentrate your efforts on using red bean paste. Either way, if you try Sticky Rice Cakes with Red Bean Paste, you’ll have an extremely memorable dish that will surely be the talk of the neighborhood!

Sticky Rice Cakes with Red Bean Paste

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Sticky Rice Cakes with Red Bean Paste {Gluten Free}


  • 250 grams (2 cups) glutinous rice flour and extra flour to dust working surface

  • 1 and 1/2 cups red bean paste

  • 1 tablespoon vegetable oil

  • 1/2 cup white roasted sesame seeds


  • Add sweet rice flour into a large bowl. Measure out 1 cup of water (You will use slightly less than a cup). 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 – soft but not runny. 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, until the texture becomes consistent (* see footnote). 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.
  • 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 each dough equally into 6 pieces. Shape each piece into a round ball and set aside.
  • 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 (it’s very easy to shape, so you won’t need a rolling pin), about 6 centimeters (2.5 inches) in diameter, 6 millimeters (1/4 inch) in thickness.
  • Scoop about 2 tablespoons of red bean paste and shape the paste into a ball. Place the ball of bean paste in the center of the round dough. Pinch the edges of the dough together to completely enclose the bean paste. When the cake is shaped like a ball, gently use your palm to press it, until it is shaped like a pancake, about 6 centimeters (2.5 inches) in diameter and 1.2 centimeters (1/2 inches) in thickness. Spread 1 tablespoon of sesame seeds onto the working surface, place the cake on top of them, and gently press. Shake off the extra sesame seeds, flip the cake, and press the other side onto the seeds. Craft the rest of the cakes in the same manner.
  • Heat 1 teaspoon of vegetable oil a non-stick skillet over medium heat. When the oil is hot, turn to medium low heat and place 4 cakes into the skillet. Cook until the bottom of the cake turns golden brown, after 2 to 3 minutes. Flip and cook the other side. Transfer the cakes to a large plate to cool. Cook the rest of the cakes in the same manner.
  • Serve warm.

Reference : cottercrunch.


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