Gluten Free Sticky Rice Cake with Red Bean Paste! This freshly cooked sticky rice cake is crispy on the outside with a gooey texture inside. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sweet and moist red bean paste will melt in your mouth so quickly that you won’t be able to resist devouring the whole cake! A simple way to create a gluten-free snack and keep yourself quelled up!
Hey there! And happy Meatless Monday! Do I have your attention wit this picture above? Well, I can’t claim this drool worthy picture or recipe, but I can claim to know this amazing food blogger. Yep, Maggie from Omnivore’s Cook book is posting here today. I kinda begged her too. You see, I drool over all her pictures and Chinese recipes, so I thought it would be fun to switch it up today and have her share. Plus we just got back into town from California and I don’t have any food to share. Unless it’s peanut butter and jelly and a kombucha. Ha!
Anyway, Maggie is currently living in China but about to get married and move all the way to Austin; which means I will actually get to eat her food made by her! If she’ll have me! Now, read up, eat up, and enjoy!
Hi there! My name is Maggie and I blog at Omnivore’s Cookbook. Omnivore’s Cookbook shares authentic Chinese recipes and shows you how easy it is to cook them.
If you’ve never been to China before, you might find that some of my Chinese recipes are very different from the ones you’re familiar with, such those on a Chinese takeout menu. The recipes I share are the ones I have eaten growing up and at restaurants in China – the real Chinese food. Beyond recipes, I also introduce a lot of Chinese spices and cooking methods to help you create delicious food easily and healthily.
A bit about myself. I grew up in Beijing, China, have lived in Japan, and am now moving to Austin, Texas. I will soon get married to Thomas, a big foodie himself. I will start a new adventure in the US that will surely include a lot of deliciousness. I’m so glad I got to know Lindsay even before moving. Isn’t it great to have some local friends when starting off in a new city?
Thanks, Lindsay for giving me this great opportunity to connect with you, and I hope you enjoy the recipe!
The sticky rice cake with red bean paste is one of my favorite desserts at local Chinese restaurants. It is super easy to make and only requires four ingredients. You can find both glutinous rice flour and red bean paste at a Chinese or Asian market. You could also make your own red bean paste at home. If you don’t like the beany taste, you can even use a savory filling, such as grilled chicken or chashu.
The so-called glutinous rice flour (because of the sticky texture) is actually gluten free (*Please note, if you are gluten intolerant, you should look for the variety specifically labeled as gluten free.). It’s a great alternative to wheat flour for dessert making. If you pan grill dough made from glutinous rice flour, the surface will become crispy, and the interior of the dough will become sticky and slightly sweet. If you don’t like the gooey texture, you can let the rice cake cool a bit before eating – the texture will be less sticky then.
If you’ve never worked with sticky rice flour, don’t be intimidated by it. It can be made into dough really easily. It requires much less time and effort than does a wheat-based dough. If a typical wheat flour dough requires ten minutes of kneading, a rice flour needs three or five minutes. Also, even if the rice dough turns out slightly drier or wetter than it should be, it usually won’t cause a big problem.
Ready to cook? Happy cooking and please let me know if you have any questions about the recipe!
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Sticky Rice Cakes with Red Bean Paste
- Total Time: 40 minutes
- Yield: 40 1x
Description
Sticky Rice Cakes with Red Bean Paste {Gluten Free}
Ingredients
- 250 grams (2 cups) glutinous rice flour and extra flour to dust working surface
- 1 and ½ cups red bean paste
- 1 tablespoon vegetable oil
- ½ cup white roasted sesame seeds
Instructions
- 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 (¼ 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 (½ 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.
- Prep Time: 25 min
- Cook Time: 15 min
The nutrition facts are calculated based on 1 of the 12 cakes generated from this recipe.
Thanks Maggie!
Catch up with Maggie on Social Media Below!
- Facebook: omnivorescookbook
- Twitter: @omnivorcookbook
- Pinterest: OmnivorCookbook
- Instagram: omnivorescookbook
- Google+: +MaggieZhuBlog
- YouTube: omnivorescookbook
Let me know if any of you all give this a try!
Oh and if you want to learn more about Chinese cooking, check out Maggie’s recipe collection HERE!
Ever tried sticky rice cakes before?
Happy Meatless Monday!
Maggie
Where’s the footnote about the dough?! Its either too sticky to work or too crumbly. Help!
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Sorry about that! Unlike dough made from wheat flour, rice flour dough is much easier to knead and doesn’t need time to rest. The dough does not contain gluten, so it won’t hold very well when stretched. The way to handle this type of dough is different, but you will find it very easy to get used to.
I made this recipe, *almost* as per written (added 2 Tbsp icing sugar to the flour for 1/2 the recipe) and it turned out quite well. I used a standard homemade adzuki bean paste, and I thought the taste of the cakes was very nice. I don’t have much experience using non gluten flours and it will take practice to have them as pretty as the picture, but they were acceptable in appearance. It was a touch difficult having the sesame seed stick to the cakes but once I added a drop or so of water to the cake surfaces it was a bit easier. Thanks for posting!
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Oh so glad it worked out !
Hey Maggie Is this have a origin?
(Why we made it or story about this dish)
it feels like what cornstarch with water feels like! 🙁
Oh no! Did you make them? THey end up really taste after cooked
Yes I did! Im not really sure, but is it supposed to feel liquidy? I couldn’t make the shape, I had to first put it in the pot with oil, then the red bean and then kind of drip the batter over it. Just want to know if Im doing it weird/wrong. Thanks!
I’ll ask Maggie about this and get back to you! 🙂
Thank you, I really appreciate the replies!
also, this is my friend Maggie’s recipe. Happy to ask her about it. She guest posted for me https://omnivorescookbook.com/
This is an old post, but I’ve just found it via pinterest. These rice cakes look so good.. How long will they last, and what’s the best way to store them? Thanks!
I think they should last about 5-7 days in the fridge, easy! Keep me posted
Makes me think of dim sum dessert! Love this. I love how short the list of ingredients is!
i’ve actually had something similar to this at an asian supermarket a few years ago and it was so tasty! I love red bean paste, it sounds weird but it kind of tastes like chocolate! I really wanna make this!!!
I’m so glad you like the flavor of red bean paste! Yeah, it’s strange to see beans in a dessert, but they actually don’t taste too “beany” in the cake. And sometimes we do use chocolate for the filling too.
I is not my thing BUT they look so cute!!!! 🙂
These have my husbands name written all over them! He loves sticky rice cakes and ALWAYS asks me to make them for him. Now I have a good recipe to use!
well when you make them, i will invite myself over. ok? haha. LOVE it! good wife you are
I simply adore red been paste (there’s a little bakery near me that makes Chinese Donuts filled with red bean paste that I simply cannot say no to) – and, if I had a stack of these rice cakes in front of me – am thinking they’d disappear in seconds! I read about Maggie on Bobbi’es site yesterday – how awesome you will get to be in the same city – though, I gotta admit – am a little jealous! 🙂
Chinese donuts with red bean filling? It sound awesome! I need to make it soon! I tried something in Japan once. They use a bit cream cheese in the filling too and make the donut extra delicious 🙂
I’m so happy to be in the same city with Lindsay! Can’t wait to get some cooking party going!
Wow these look delicious! I’ll have to try and find the rice flour. I’ve been wanting to branch out a bit and explore some Asian dishes, and this looks like a great one to try!
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you should! i found this rice flour at whole foods, actually.
Reminds me of TAIWAN! They loveeeeee their gluten! 😉
but at least this is gluten free… phew! ps welcome home
This looks delicious!! Totally different and I want to try this for sure.
Thanks so much for sharing Maggie!
let me know if you do! i’m going to try a different version with different filling as well. HOw great would they be for travel!?!! and for runners, yay!
Oh wow, these look SO good. I am all about texture (and taste, of course) when it comes to food, so I’m totally intrigued!
me too! love that crispy/gooey center combo!
These look good! I believe a coworker of mine made something similar once – who would have thought that it’d be so easy?
I love how there are only a few ingredients. I’m thinking I could change up the filling inside…maybe with peanut butter.
oh my goodness yes! I was going to do the same. Maybe even fig paste?
A peanut butter filling will be great and I actually do that sometimes! I’ll switch to chocolate filling or nuts with brown sugar when I craze something sweeter 😉
Can this dough be used for other recipes like rice cake stir fry??
I haven’t tried it yet. Worth a shot!
Wow – I could not believe seeing this recipe here :):):) This is one of my favorite Chinese cakes to eat. They also have the harder skin type and the yellow mung bean as filling. Have you tried the yellow variety?
I’d like to try your recipe – – wow it’s amazing.
Yea! I can’t wait to make it either. Drooling over these!
i haven’t tried the yellow yet. On my list!
Fun to see Maggie on here! This looks like such a delicious treat…crispy, gooey, and cake (all in one title)? Sign me up! 🙂
I know, maggie is the best! i can’t wait till she moves here!
Beautiful photos, Maggie! I get intimidated about making Asian dishes because they seem complex, but these look so easy and delicious!
These are super easy to make! The dough does not require a lot of kneading and it’s quicker to form than a wheat flour dough 🙂
Mmm this looks awesome! I haven’t had a sticky rice cake in a long time. The red bean paste sounds like a good filling!
Maggie is a rockstar! This is so awesome!
like YOU! <3
ooh how interesting! those look yummy! Thanks for linking up with us today for meatless Monday!
thank you for always hosting!
Ooooh these look divine! I figured this recipe would be difficult but it looks pretty easy! Going to have to give it a try.
Hi Maggie! Nice to meet you! I have heard of using adzuki beans before as dessert, and now I have a recipe to try it out with. How unique! Thank you for sharing, and for linking up to meatless monday 🙂
Nice to meet you too Tina! Yep, adzuki beans are used in a lot of Asian desserts, such as popsicles, shaved ice or cakes. So glad to hear you like it!
Drooling over ALL these photos! I can’t believe how simple the recipe is too…Fabulous!
Oh we are going to have to try these for sure! Nicely done Maggie! Lindsay you are so lucky if get to go over there for dinner, we love us some good Chinese (and Thai, Asian…..) food!
I pulled this up and my oldest thought right away it was some sort of s’more, I have to agree it did look like a s’more at first. Not sure if we have ever had sticky rice cake but one of our favorite desserts is mango sticky rice! I also use to like these cookies someone I use to work with would make but I never got the recipe or name before I left but they were balls of sticky rice, coconut, and corn.
Hi Sarah, if you like mango stick rice, you’ll like this one too! The texture of the cake is quite like the stick rice ball. And of course, you could swap the filling and use whatever you’re comfortable with. Happy cooking and let me know how it turns out 🙂
These look amazing I almost totally definitely want them for breakfast right now! Seriously, I’m so intrigued.
Not sure I’d ever be talented enough to make these but they sure do look delicious!
they are actually really easy! and I was thinking of using them for gluten free pre or post run snacks! Ohh yea!
Okay, to be honest, these kind of desserts freak me out a little bit — but Maggie made them look so good!.
I think Asian desserts are very different indeed, but some are really great if you give them a try! If beans sound too strange in a dessert, you could actually try out other fillings, like peanut butter or chocolate 🙂
Yum! These sound so good thanks for sharing Maggie! Now I’m off to checkout your other recipes.
My pleasure Megan! I’m glad you like this one 🙂
I love mochi! I had no idea it could be so simple to make my own though – definitely grabbing some sticky rice flour next time I’m picking up my nori and miso 😉
me too! i cant wait to give this a try!
Yep, the sticky rice dough is even easier to work with than wheat flour! Let me know how the cooking turns out 🙂
My first thought was… I don’t like rice, but then I read a bit more and this is certainly an intriguing recipe!
i have a feeling you’d like these. 😉
I tried a sticky rice cake years ago when my Chinese coworker introduced me, they are unique and amazing! Love that you focus on authentic dishes Maggie, I love to learn 🙂
I’m so happy to hear you like these sticky cake Michele! Once you tried it, you’ll find out how easy it is to make them 🙂