As I sat on my porch sipping tea one warm afternoon, I caught myself reminiscing about the delightful flavors of my childhood. There’s a distinct memory that still brings a smile—my grandmother’s sticky rice cake with red bean paste, perfectly golden and lightly coated with sesame seeds. Each bite was a gentle hug, warm and satisfying, with the sweet, creamy filling oozing as I savored every morsel.
While my busy life often leads me to quick fixes and fast food, I often crave the comfort of homemade treats that remind me of those simpler days. This recipe is not only a trip down memory lane but also an invitation to recreate that nostalgic flavor in your very own kitchen. You’ll be surprised at how easy it is to make these delightful treats from scratch, transforming simple ingredients into a crowd-pleasing dessert that everyone will adore. So roll up your sleeves and get ready; your home is about to be filled with the irresistible aroma of toasty sesame and sweet red bean goodness!
Why is Sticky Rice Cake with Red Bean Paste a must-try?
Nostalgic flavor: This cake evokes fond memories with each tender bite, reminiscent of childhood treats.
Satisfying texture: The chewy rice cake contrasted with the creamy red bean paste offers a delightful textural experience.
Simple to make: Even if you’re new to cooking, the straightforward steps make this recipe accessible.
Versatile treat: Enjoy these sweet cakes warm or at room temperature; they fit perfectly in lunchboxes or as an afternoon snack.
Crowd-pleaser: Impress family and friends at gatherings; everyone loves homemade goodies!
Transform your culinary journey with this easy homemade recipe that rekindles simple joys while being a delightful project to undertake.
Sticky Rice Cake with Red Bean Paste Ingredients
Creating this delightful treat starts with gathering a few essential ingredients that come together to bring comfort and joy.
For the Red Bean Filling
- Azuki bean – these sweet beans form the heart of our filling, providing a rich, flavorful base.
- Sugar – enhances the natural sweetness of the azuki, making it a comforting treat.
- Butter – adds creaminess to the paste and gives it a luscious texture.
For the Cake Batter
- White sticky (glutinous) rice flour – this key ingredient offers that beloved chewy texture characteristic of sticky rice cake.
- Mashed potato – helps to create a soft dough that holds together well.
- Powdered sugar – contributes to the overall sweetness while keeping the batter light.
- Salt – balances the flavors and enhances the sweetness of the cake.
- Water – necessary to knead the dough; add gradually until the desired consistency is reached.
For Coating
- Toasted sesame seeds – this adds a delightful crunch and toasty flavor, making the cakes irresistible.
Gather these ingredients to embark on a culinary adventure, crafting your very own sticky rice cake with red bean paste that’s sure to bring smiles to your table!
How to Make Sticky Rice Cake with Red Bean Paste
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Wash the Beans: Rinse the azuki beans under cold water and drain. Place them in a pot, covering with water about 2 inches above the beans. Bring to a boil, then simmer until soft, about 1 hour.
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Prepare the Filling: Once the beans are soft, transfer them to a food processor and blend into a smooth paste. Return the paste to the pot, then stir in sugar and butter. Cook on medium heat until dissolved, then chill in a bowl.
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Make the Dough: In a mixing bowl, combine sticky rice flour, mashed potato, powdered sugar, and salt. Gradually add water while kneading until you achieve a soft, smooth dough that does not stick.
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Shape the Cakes: Pinch off 20 gram pieces of dough. Shape each into a ball, flatten it into a disc, and place a teaspoon of red bean paste in the center. Seal the edges and shape into a round disc. Coat the cakes with toasted sesame seeds.
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Cook the Cakes: Heat a tablespoon of oil in a non-stick skillet over medium heat. Fry the cakes for about 4-5 minutes on each side until golden brown. Serve warm for the best flavor!
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Reheat Leftovers: If you have any leftovers, reheat them in a frying pan for 1-2 minutes on medium heat until warmed through.
Optional: Serve with a drizzle of honey for added sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Sticky Rice Cake with Red Bean Paste?
Transform your delightful sticky rice cakes into a heartwarming meal that celebrates flavors and textures.
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Green Tea: Its earthy notes perfectly balance the sweetness of the cakes, creating a serene moment of indulgence.
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Coconut Milk: A drizzle of rich, creamy coconut milk adds a tropical touch, enhancing the overall experience with each bite.
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Fresh Fruit Salad: Lighten your dinner with a vibrant mix of fruits like mango, kiwi, and berries for refreshing bursts of flavor.
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Miso Soup: The umami of miso soup offers a savory contrast to the sweetness, rounding out your meal in a comforting way.
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Pandan Sticky Rice: Experience another layer of texture with fragrant pandan sticky rice; the flavors complement and harmonize beautifully.
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Sesame Seed Balls: These sweet morsels filled with lotus paste echo the sesame theme while providing a delightful crunch.
These pairings will elevate your sticky rice cake experience, making every bite a cherished memory!
Expert Tips for Sticky Rice Cake with Red Bean Paste
Perfect Filling: Make sure the azuki beans are thoroughly cooked until soft; undercooked beans can lead to a grainy filling.
Knead Well: When preparing the dough, knead until it’s smooth and non-sticking, ensuring the best texture for your sticky rice cake with red bean paste.
Sealing Technique: Carefully seal the edges of the cakes tightly to prevent the filling from leaking during frying, which can create a messy outcome.
Temperature Control: Fry the cakes on medium heat; too high and they’ll brown quickly without cooking through. Pay attention to achieve that golden exterior.
Serve Fresh: These cakes taste best when enjoyed warm, straight from the skillet, bringing out all the delightful flavors and textures.
Storage Tip: For optimal freshness, store any leftovers in an airtight container and reheat by frying briefly to restore their crispness.
Make Ahead Options
These Sticky Rice Cakes with Red Bean Paste are perfect for meal prep enthusiasts! You can prepare the red bean filling and form the cakes up to 24 hours in advance, keeping them fresh in the refrigerator until you’re ready to cook. Simply follow the first few steps, making sure to let the filling cool completely before storing it in an airtight container. When you’re ready to serve, heat a tablespoon of oil in a skillet and fry the cakes directly from the fridge for about 4-5 minutes on each side until golden brown and delightful. This way, you can enjoy homemade goodness on busy weeknights, just like when your grandmother made them!
Sticky Rice Cake with Red Bean Paste Variations
Feel free to let your creativity shine and customize this beloved recipe with these delicious twists!
- Dairy-Free: Substitute coconut oil for butter to create a rich, tropical flavor while keeping it plant-based.
- Sweetener Swap: Use maple syrup or agave nectar instead of sugar for a natural sweetener that offers a unique taste.
- Flavor Boost: Add a teaspoon of vanilla extract to the dough for an extra layer of warmth and complexity.
- Nutty Addition: Incorporate finely chopped nuts like walnuts or almonds into the red bean paste for a delightful crunch.
- Savory Twist: Try adding a hint of salt or a dash of soy sauce in the filling for a surprising umami kick.
- Spicy Kick: Mix in a pinch of chili powder or crushed red pepper flakes for a subtle heat that contrasts beautifully with the sweetness.
- Fruit-Filled: Replace the red bean paste with a filling of mashed ripe bananas or sweetened fruit puree for a fruity delight.
- Mochi Texture: For an even chewier experience, incorporate a small amount of glutinous rice into the dough for added texture.
These variations are easy to implement and can transform your sticky rice cake with red bean paste experience into something uniquely yours!
How to Store and Freeze Sticky Rice Cake with Red Bean Paste
Room Temperature: Store leftover sticky rice cakes in an airtight container for up to 2 days to maintain their freshness and chewy texture.
Fridge: Keep the cakes in the refrigerator for up to 5 days to extend their shelf life; be sure to use an airtight container to prevent drying out.
Freezer: For longer storage, freeze the cakes individually wrapped in plastic wrap or in a freezer-safe bag for up to 2 months. Thaw in the fridge before reheating.
Reheating: To enjoy leftover cakes, reheat in a frying pan over medium heat for 1-2 minutes on each side until warmed through and crisp.
Sticky Rice Cake with Red Bean Paste Recipe FAQs
How do I select the right azuki beans?
Absolutely! When choosing azuki beans, look for those that are shiny and free from any dark spots or blemishes. They should be firm and have a vibrant color. I recommend checking the packaging for a harvest date to ensure freshness.
How should I store leftover sticky rice cakes?
Very! To maintain freshness, place any leftover sticky rice cake with red bean paste in an airtight container. Store them at room temperature for up to 2 days or in the fridge for up to 5 days. Refrigeration helps keep them moist longer, but they may lose some of their chewiness.
Can I freeze sticky rice cakes? How?
Absolutely! To freeze your sticky rice cakes, individually wrap each one tightly in plastic wrap or place them in a freezer-safe bag. They can last up to 2 months in the freezer. When you’re ready to enjoy them, just thaw in the fridge overnight, then reheat in a frying pan over medium heat for 1-2 minutes on each side to bring back that delightful crispiness.
What should I do if my dough is sticky?
Very! If you find that your dough is too sticky, don’t worry; simply dust your hands and the work surface with a little more rice flour while kneading. If it remains sticky, gradually add water while continuing to knead until you achieve a smooth, non-sticking dough. It’s all about finding that balance!
Are azuki beans safe for pets or people with allergies?
Absolutely! Azuki beans are generally safe for pets in small amounts, but always consult your vet beforehand. If you or someone you know has allergies, be cautious with the ingredients and consider alternatives. For instance, you can substitute the red bean paste with other sweet fillings like sweet almond paste or pumpkin puree if needed.
Delicious Sticky Rice Cake with Red Bean Paste Recipe to Savor
Ingredients
Equipment
Method
- Wash the azuki beans under cold water and drain. Place them in a pot, covering with water about 2 inches above the beans. Bring to a boil, then simmer until soft, about 1 hour.
- Once the beans are soft, transfer them to a food processor and blend into a smooth paste. Return the paste to the pot, then stir in sugar and butter. Cook on medium heat until dissolved, then chill in a bowl.
- In a mixing bowl, combine sticky rice flour, mashed potato, powdered sugar, and salt. Gradually add water while kneading until you achieve a soft, smooth dough that does not stick.
- Pinch off 20 gram pieces of dough. Shape each into a ball, flatten it into a disc, and place a teaspoon of red bean paste in the center. Seal the edges and shape into a round disc. Coat the cakes with toasted sesame seeds.
- Heat a tablespoon of oil in a non-stick skillet over medium heat. Fry the cakes for about 4-5 minutes on each side until golden brown. Serve warm for the best flavor!
- If you have any leftovers, reheat them in a frying pan for 1-2 minutes on medium heat until warmed through.