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Sweet Rice Cakes with Red Bean Paste

Candy rice desserts with purple bean paste filling are one thing that Mama Lin makes typically for gatherings. They’re flat “desserts” with a chewy mochi-like exterior and clean purple bean paste within the heart. In Chinese language, these cares are known as 糯米餅. The phrase 糯米 means glutinous rice and 餅 usually refers to round and flat ready meals. This may increasingly embody scallion pancakes, cookies, or desserts such as you see on this recipe. 

Sweet Rice Cakes Red Bean Paste

My mother confirmed me learn how to make these candy rice desserts some time in the past, but it surely has taken me a while to observe and streamline the recipe. In her recipe, my mother bakes the rice desserts in order that they’d be much less greasy as soon as cooked. Nevertheless, I favor the rice desserts pan fried, which creates a stunning golden crust on the desserts. Within the recipe beneath, I define each cooking strategies.

Oven Baked and Pan Fried Sweet Rice Cakes
Baked vs pan-fried candy rice desserts


Pulling Rice Cake Apart
Making the dough with sizzling water turns th


For this recipe, you’ll have to make a really pliable dough that may simply wrap across the purple bean paste filling. The best way to make a stretchy dough with glutinous rice flour is to combine the flour with boiling sizzling water. Utilizing chilly or heat water gained’t work.

Greasing Spatula and Hands
Grease your fingers and spatula to verify the dough doesn’t stick


This dough is extremely sticky. Mama Lin recommends spraying your fingers generously with cooking spray earlier than working with the dough. As a matter of truth, it’s additionally a good suggestion to grease any plate, spatula, or measuring spoon that touches the dough. 

Oil doesn’t work in addition to cooking spray. I attempted greasing my fingers with oil when testing the recipe, and I discovered I needed to continually reapply extra oil to my fingers. I believe the soy or sunflower lecithin current in cooking sprays helps maintain the dough from sticking to my fingers for an extended interval.

Glutinous Rice Flour
Erawan model glutinous rice flour


You will need to use glutinous rice flour for the dough. My mother sometimes makes use of Erawan model’s glutinous rice flour (from Thailand), which is available in see-through plastic baggage with a inexperienced label. You will discover the flour in Asian grocery shops or on Amazon.

Don’t use common rice flour, because the dough is not going to develop into pliable. If glutinous rice flour is troublesome so that you can discover, you need to use candy rice flour (akin to Mochiko or this one from Bob’s Crimson Mill).


Throughout my check batches, I made fairly a number of errors. I wished to share them right here so the identical factor doesn’t occur to you!

Over baked rice cakes
These desserts had been within the oven for too lengthy. Discover how the bean paste has seeped out from the underside of the desserts

I believed baking the desserts for an extended interval (20 minutes whole) would brown them. I used to be fallacious. As an alternative, the purple bean paste began leaking from the bottoms of the desserts.

Regulate the desserts to verify they don’t burn. The two desserts on the underside are a bit too brown for my style.

Regulate the desserts when pan frying them as a result of they’ll burn simply. I attempted pan frying the desserts on a forged iron pan, pondering this could create a greater crust on the desserts. Nevertheless, I discovered it troublesome to manage the warmth of the forged iron pan. Some desserts had been charred whereas others didn’t brown evenly. That’s why I like to recommend utilizing a nonstick pan for this recipe.

Savory Tang Yuan


Sweet Rice Cakes with Red Bean Paste
Sweet Rice Cakes Red Bean Paste



Servings: 13 desserts

Writer: Lisa Lin

Candy Rice Desserts with Crimson Bean Paste

These candy rice desserts (糯米餅) have a chewy mochi-like exterior and a clean purple bean paste filling. This recipe makes 13 to 14 desserts, however you’ll be able to simply double the recipe beneath for a bigger batch (which is my mother’s authentic recipe). When measuring dry elements, I sometimes use a scale, and I measured the flours and sugar by when when testing the recipe. I like to recommend that you simply do the identical in the event you personal a scale.You’ll be able to both cook dinner the desserts within the oven or pan fry them. The desserts are much less greasy utilizing the oven methodology, however they don’t brown. My most well-liked methodology is to pan fry the desserts. They develop a stunning golden crust, however the desserts will probably be greasier to the touch.


  • cooking spray, see be aware 1
  • 1 1/3 cups (about 400g) purple bean paste
  • 2 cups + 1 tablespoon (225g) glutinous rice flour, can sub with candy rice flour or mochiko (see be aware 2)
  • 2 tablespoons (15g) wheat starch, can sub with tapioca starch
  • 1 1/4 cups (295mL/286g) water
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon vegetable, canola, or every other neutral-flavored oil, plus extra for frying desserts


  • Grease 3 massive plates with cooking spray. Set them apart.

  • Utilizing a medium cookie scoop or a big spoon, scoop out 1 1/2 tablespoons (27 to 29 grams) of purple bean paste. Switch to a greased plate. Proceed dividing the bean paste till you get 14 parts whole. Grease your fingers with cooking spray and roll the items of bean paste into balls. Place the balls again onto the plate.

  • In a mixing bowl, whisk collectively the glutinous rice flour and wheat starch. If potential, place a silicone mat underneath the bowl. This can assist maintain the bowl in place once you combine the dough.

  • Add the water and sugar to a saucepan and convey to a boil. Proper when the water begins boiling, flip off the warmth. Stir the liquid to verify the sugar has dissolved fully.

  • Instantly pour the recent sugary liquid into the bowl with the flours. Subsequent, add the oil to the bowl. Use a picket spoon to stir the liquid and flours collectively as you pour the recent liquid. The warmth of the liquid is essential to creating the dough stretchy and pliable. As soon as the water cools, even for a number of minutes, the dough is not going to be the optimum texture. Proceed stirring every thing till it seems to be just like the flours have absorbed all of the liquid.

  • The dough will probably be too sizzling to deal with with fingers at this stage. Grease a silicone spatula with cooking spray and use it to press and fold the dough collectively (see be aware 2). After about 2 to three minutes of working the dough, you must see a cohesive and clean dough.

  • Grease your fingers with cooking spray to maintain the dough from sticking to your fingers. Reapply cooking spray to your fingers in the event you really feel the dough begins to stay.

  • Grease a big spoon or measuring spoon with cooking spray, and scoop out 7 items of dough which might be about 2 tablespoons (45 to 47 grams) every. Switch the dough to a greased plate. Cowl the blending bowl with a plate or silicone lid to maintain the dough heat. If the dough begins sticking to the measuring spoon, reapply cooking spray.

  • Roll one piece of dough right into a ball. Use the palms of your fingers to flatten the dough right into a disc of about 2 1/2 to three inches vast. Place a chunk of purple bean paste within the heart of the dough.

  • Enclose the bean paste contained in the dough.

  • Roll the stuffed dough right into a clean ball. Utilizing the palms of your fingers, flatten the ball right into a dish of about 2 1/2 to three inches vast and 1/2 inch thick. Switch the flattened cake to a greased plate.

  • Proceed shaping the remaining 6 items of dough into flat desserts. If the dough begins feeling crusty, knead it together with your fingers till it not feels crusty. When you’ve completed shaping 7 desserts, uncover the remaining dough contained in the bowl. Divide the dough into 2-tablespoon items and form into desserts. There ought to be sufficient dough to make 13 to 14 desserts.

  • Oven Methodology (desserts much less greasy however no browning): Preheat the oven to 350ºF (175ºC). Place an oven rack to the middle place. Line a big baking sheet with parchment paper and prepare the desserts over the baking sheet. Bake the desserts for 8 minutes. Flip all of the desserts over to the opposite aspect and bake once more for one more 7 minutes. Don’t over bake the desserts as a result of the purple bean paste can leak out of the desserts.

  • Pan-Frying Methodology (brown crust on desserts however greasy to the touch): Warmth a big nonstick pan with 1 to 1 1/2 tablespoons of oil over medium-low warmth (see be aware 4). Don’t flip the warmth on too excessive as a result of the sugar content material within the dough will trigger the floor to brown (and probably burn) rapidly. As soon as heated, add half the desserts and pan fry for about 2 to three minutes, till they begin to brown. If the desserts are browning a lot faster than that, scale back the warmth barely. Flip the desserts over and pan fry the opposite aspect for one more 2 to three minutes, till golden brown. The perimeters of the desserts ought to puff up barely. Switch the desserts to a plate. Switch the desserts to a plate. Add a small drizzle of oil to the pan and cook dinner the remaining desserts. As a result of the pan is hotter now, the desserts could brown quicker. Regulate the desserts and scale back the warmth in the event that they brown too rapidly.

  • Let the desserts cool for a minimum of 10 to fifteen minutes earlier than consuming, as they’re extremely sizzling straight off the pan or out of the oven.

  • Retailer any uneaten desserts in a container and refrigerate. Reheat the desserts on a nonstick pan for a couple of minutes. If you’re reheating oven-baked desserts, you’ll desire a little bit of oil on the pan; if you’re reheating pan-fried desserts, no extra oil is critical.


  1. Utilizing Cooking Spray: Cooking spray is healthier than plain oil in protecting your fingers from sticking to the dough. After I tried greasing my fingers with oil, I discovered that I needed to reapply oil to my fingers far more typically.
  2. Glutinous Rice Flour: My mother sometimes makes use of the glutinous rice flour produced by the Erawan model (the one with the inexperienced label). You’ll be able to substitute this with mochiko or candy rice flour, although the feel will probably be barely completely different. Word that glutinous rice flour just isn’t the identical factor as rice flour or brown rice flour.
  3. Utilizing a Silicone Spatula: This dough is extremely sticky. That’s why I like to recommend utilizing a greased silicone spatula to work the dough as a result of it gained’t follow the dough an excessive amount of.
  4. Utilizing a Nonstick Pan: I like to recommend utilizing a nonstick pan to cook dinner these desserts. I attempted utilizing forged iron, and I discovered it troublesome to manage the warmth distribution. Some desserts had been charred whereas others didn’t brown evenly.


Serving: 1cake | Energy: 2212kcal | Carbohydrates: 33.5g | Protein: 3.3g | Fats: 7.6g | Saturated Fats: 1.4g | Sodium: 3.5mg | Fiber: 1.9g | Sugar: 12g

Did you make this recipe?Tag @hellolisalin or go away a star score and touch upon the weblog!



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