Sticky rice cake is crispy on the outside with a gooey texture inside. You will smell the toasted sesame seeds from afar. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. You’ll want to eat the whole cake because the sweet, moist red bean paste will melt in your mouth so quickly!
The sticky rice cake with red bean paste is one of my favorite desserts in local Chinese restaurants. Actually, it is not a very standard Chinese dessert and not many restaurants serve it. But since red bean paste and sticky rice are both used a lot in Chinese desserts and pastries, it makes sense to put them together in one treat.
I did my best to make this tasty pastry again, but instead of deep-frying it, I grilled the cake in a skillet. The original version of the cake isn’t coated with sesame seeds and has a golden surface. However, I really don’t like to fry things at home as I always prefer cooking with less oil. So, I came up with this way to cover the cake with sesame seeds so that the dough doesn’t stick to the pan, even if there isn’t much oil in it. Plus, it gives the cake a great nutty flavor.
Red bean cake also known as red bean pastry or red bean buns, is a popular dessert in many Asian countries like China Korea, Taiwan, and Japan. This sweet treat is made from red beans (also called adzuki beans), which give it a distinctive flavor and texture. In this article, we’ll take a closer look at what red bean cake is made of and how it’s prepared.
The Main Ingredients
The two primary ingredients in red bean cake are
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Red Beans – Also called adzuki beans, these small red beans are commonly used in Asian desserts. When cooked, the beans become soft and sweet.
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Glutinous Rice Flour – This flour made from sticky rice gives red bean cakes their soft, chewy texture. Other types of flour like all-purpose can also be used.
Red Beans
Red beans, known scientifically as Vigna angularis, are the key ingredient that gives this dessert its name, flavor, and color. These beans are very popular in Taiwanese, Chinese, Korean and Japanese cuisines.
Some key facts about red beans:
- They have a sweet, nutty flavor when cooked
- Turn a deep red color when cooked
- Soft, creamy texture
- High in protein, fiber, minerals like iron, and antioxidants
- Low glycemic index, so they release sugar slowly into the bloodstream
Red beans must be soaked and boiled before using in desserts. This softens the beans and enhances their sweetness. The cooked beans are then mashed into a thick paste that can be used as a filling.
Glutinous Rice Flour
Also known as sweet rice flour or mochiko flour, this ingredient comes from glutinous rice (Oryza sativa var. glutinosa). Some key qualities:
- Made by milling whole glutinous rice into a fine flour
- Called “glutinous” but contains no gluten
- Higher starch content than normal rice flour
- Gives a chewy, stretchy texture perfect for pastries
- Commonly used in Asian baking
- Sold at Asian grocery stores and online
The glutinous rice flour is combined with water or milk and sometimes eggs to form a soft dough. This dough is then filled and shaped into buns or pastries.
Other Common Ingredients
Some other ingredients commonly used to make red bean cake include:
- Sugar – White sugar or brown sugar adds sweetness.
- Eggs – Eggs help bind the dough.
- Butter or oil – Adds moisture and richness.
- Milk – For extra softness and flavor.
- Vanilla extract – Enhances the vanilla notes.
- Baking powder or soda – Helps puff up the texture.
- Salt – A pinch balances out the sweetness.
The dough can also be flavored with cinnamon, coconut milk, matcha powder, black sesame paste, and more. Toppings like sesame seeds or fried dough crumbs add extra texture.
Filling Variations
While the classic filling for red bean cakes is sweetened red bean paste, the filling can also be switched out for:
- Sweetened mashed taro or ube
- Nutella or other chocolate-hazelnut spreads
- Coconut custard
- Mashed fruits
- Savory fillings like curried potatoes
So the possibilities are endless when it comes to the fillings for these versatile pastries!
Shaping the Pastries
Another great thing about red bean cake is that it can be shaped into various forms, including:
- Round buns – The traditional shape.
- Small balls – Deep fried into puffy fritters.
- Logs or oblongs – Swirl shape.
- Cups – Filled into molded cups.
- Waffles – Poured into a waffle iron.
- Pancakes – Made into flat, filled pancakes.
- In doughnuts – Injected into doughnuts before frying
The shaping method impacts the texture – deep frying gives an extra crisp exterior, while steaming keeps them soft and fluffy.
Preparation Methods
There are a few common ways to prepare red bean cake:
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Steaming – The dough is filled with bean paste, shaped into buns, and steamed. This gives the iconic soft, fluffy texture.
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Frying – The filled dough is deep fried into crispy pastries filled with sweet bean paste. Popular at Asian street fairs.
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Baking – Typically done with pancake or waffle-shaped cakes. Baking gives a pleasantly chewy texture.
No matter which preparation method is used, the distinctive red bean flavor still shines through!
Regional Variations
While red bean cake is found across many Asian countries, there are some region-specific versions as well.
Japan – The Japanese version is called anpan and is made from a yeast-leavened dough. It’s commonly enjoyed for breakfast or snacks.
Korea – In Korea, patbingsu is shaved ice topped with red beans, rice cake, fruit, and condensed milk. A refreshing summertime dessert.
Philippines – Biko is a version made with coconut milk and sticky rice for a rich, creamy dessert.
Thailand – Thong yip is the Thai take, featuring a fried fermented rice crisp on the outside.
Vietnam – Bánh đậu xanh is a Vietnamese red bean cake made with tapioca flour and shredded coconut.
No matter what shape it takes, red bean cake is a beloved comfort food for many across Asia and beyond. Try making some at home to get a taste of this unique treat!
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A few more words about Chinese desserts
Desserts from China are not nearly as sweet as cakes, cookies, and other sweets from Europe or the US. Instead of butter and flour, they often use lard and glutinous rice flour. Instead of butter cream frosting, they use red bean paste, date paste, or sesame paste to add sweetness. Instead of baking, they invariably require steaming or frying.
If you are not familiar with Chinese desserts, you might find all these elements very strange. You might find some similarities between them, though, if you’ve ever had dessert from Japan or Southeast Asia. If you like to try new things and keep an open mind, I hope you will also try Chinese desserts like this rice cake.
Sometimes, I tend to eat this dish as a snack instead of as a dessert. It is not as indulgent as a piece of cheese cake. Instead, it is quite filling and healthy. I won’t feel bad at all if I eat two slices of rice cake right after working out, but I would if I ate a Snickers bar.
To make sticky rice cake with red bean paste
It is super easy to make this dish and you only need 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. It is healthier and even tastier than the kind you’ll find in the supermarket.
When you go shopping for glutinous rice flour (also called sweet rice flour), make sure you get the kind that is milled from long grain sweet rice. This is the best kind for baking and grilling. The texture is stiff and will form a very crispy surface when heated. Mochiko is another name for the one made from short grain rice. It is often used to make cold desserts like Japanese mochi. Gluten-free rice flour could be made from either long grain or short grain rice, even if it has the same name. Pay attention to this when picking your flour.
Also notice, the so-called glutinous flour (because of the sticky texture) is actually gluten free. However, if you are gluten intolerant, you should look for the variety specifically labelled as gluten free.
I have created a short video to help you through the cooking process, with an emphasis on how to wrap the red bean paste.
Want more rice cake recipes? Check out my Chinese BBQ Sticky Rice Cake and learn how to make a beautiful green rice cake with kale.
