Gluten Free Sticky Rice Cake with Red Bean Paste! This freshly cooked sticky rice cake is crispy on the outside with a soft 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!Print
The nutrition facts are calculated based on 1 of the 12 bean cakes generated from this recipe.
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?