NOTES:
- 1 cup = 250 ml
INGREDIENTS:
- 1 3/4 cups (235g) GLUTINIOUS RICE FLOUR (or sweet rice flour)
- 1/4 cup (50g) SUGAR
- 1/2 tsp (3g) BAKING POWDER
- 3/4 cup (180ml) MILK
- 1/4 cup (60ml) OIL
- 1 EGG
- 1 cup (260g) SWEETENED RED BEAN PASTE
- 1 tbsp (10g) TOASTED SESAME SEEDS
HOW TO MAKE IT:
- In a large mixing bowl, mix glutinous rice flour, sugar, baking powder, milk and oil until crumbly
- Add the egg and mix until smooth and creamy, about 2 minutes. If batter is too thick or too runny, add more milk or flour; one tablespoon at a time
- Greased or lined your pot or pan. The grease and liner will prevent cake from sticking
- Pour in half of the batter then drop teaspoons of red bean paste into the batter, pressing bean paste down. You can use chopstick, knife or spoon handle to swirl bean paste more into the batter if you like. I did not do that
- Bake for 2 BAKE and check. Rice cooker varies so check and bake longer as needed
- Cool for about 30 minutes and enjoy! We had a power outage so my cake completely cooled for 90 minutes. As you can see, it was still chewy!
OVEN BAKING: Bake in greased pan, in pre-heated oven of 325F (170C) for 30-40 minutes. Ovens varied so check about 25 minutes and bake longer as needed