Red bean rice cake

Overview

At the end of February, my neighbor Ying came to my house as a guest and brought a great homemade souvenir - red bean rice cake. It has a soft and glutinous texture, moderate sweetness, and a nutty aroma that lingers in your mouth. During the Qingming Festival, I followed Ying’s recipe and made this simple, easy-to-learn and delicious red bean rice cake. My husband doesn’t like sweets, but he really likes this rice cake. Thank you Ying!

Tags

• pastries
• baking powder
• condensed milk
• corn oil
• egg
• glutinous rice flour
• nuts
• red bean paste
• sugar
• milk

Ingredients

Steps

1. 1 Put 400g glutinous rice flour, 90g sugar, and 4g baking powder into a container and stir evenly.

   

2. 2 Put 2 eggs, 60g corn oil, 230g milk, and 60g condensed milk into another container and stir evenly.

   

3. 3 Pour the wet ingredients from step 2 into the dry ingredients from step 1 and stir evenly until there are no particles.

   

4. 4 Add 250g red bean paste.

   

5. 5 Continue to stir evenly

   

6. 6 Pour the evenly mixed glutinous rice flour batter into an 8-inch baking pan and scrape it evenly. When scraping, you can use the bottom of a spoon to apply water to smooth it, so it won't stick.

   

7. 7 Place the baking sheet in an oven preheated to 180 degrees Celsius for 40 minutes.

   

8. 8 Take out the baked rice cake, let it cool for 20 minutes, then cover it with plastic wrap and continue to cool for 2 hours. The baked rice cake has a crispy and hard skin. After being covered with plastic wrap, the skin softens, so that the rice cake can achieve a soft and glutinous texture.

   

9. 9 Cut into small pieces and eat. Store unfinished rice cakes in an airtight container at room temperature so they will not rise again within 2-3 days.