Red Bean Paste Rice Cake

Red bean paste rice cake or pan fried mochi is a classic Cantonese snack or street food in Hong Kong. It’s one of my favorite childhood snacks like curry fish balls radish, cheung fun, Chinese hot dog, soy sauce noodles, pork jerky and red bean mochi. If you like mochi, you should try out this delicious sweet red bean glutinous sticky rice cake recipe as well. Let’s learn how to make red bean paste sticky rice cake with step by step photos, tips and a video! 

Love Asian food? Check out these taro bun, nian gao, tang yuan with black sesame, red bean ice drink, Korean tteokbokki and Korean strawberry milk and inari sushi recipes. 

What is red bean paste rice cake? 

This red bean paste rice cake recipe is a classic Hong Kong snack or street food. Also, it’s one of my favorite childhood snacks like curry fish balls radish, cheung fun, Chinese hot dog, soy sauce noodles, pork jerky and red bean mochi. In Cantonese, this pan fried mochi with red bean paste called dou sa siu beng (豆沙燒餅). 

Sticky rice cake is made of glutinous rice flour with a sweet filling. Most people like to use red bean paste, peanut butter or black sesame paste as the filling. It’s a kind of mochi. However, this red bean paste sticky rice cake recipe is slightly different because the sticky rice cake is pan fried. 

What does red bean paste sticky rice cake taste like?

This pan fried red bean sticky rice cake, the outer layer of the sticky rice cake is chewy and crispy. The inside is soft with a slightly elastic feel. It’s smooth, sticky and makes it satisfying to bite into. Also, the glutinous rice dough gives it a dense and gooey texture.

Besides, the red bean paste inside has a mildly sweet flavor with earthy undertones. The sweetness is subtle and not overpowering which pairs well with the neutral taste of the rice cake. The red bean paste is usually smooth, but sometimes it might have a slightly grainy texture. It depends on how finely it’s made. The combination of the sticky, chewy dough with the soft, sweet filling creates a pleasant contrast in both taste and texture.

Is red bean paste sticky rice cake gluten-free?

Yes, red bean paste sticky rice cakes are gluten-free. They are made with glutinous rice flour. Despite its name, it does not contain gluten. However, always check labels if you’re buying pre-made products to ensure they’re not cross-contaminated with gluten-containing ingredients.

What are the ingredients for red bean glutinous rice cake? 

What kind of flour is used to make sticky rice cake?

Sticky rice cakes, particularly like mochi. Typically, it is made with glutinous rice flour. Despite the name, glutinous rice flour is actually gluten-free. Also, it's made from glutinous rice which is known as sticky rice or sweet rice. It has a higher starch content, giving the flour its characteristic sticky and chewy texture when cooked. There are different brands of glutinous rice flour such as Mochiko and Erawan (Elephant) Brand. Be careful to use the right type of flour! 

How to make red bean paste?

See the details and instructions on how to make red bean paste in this post. However, you can also purchase red bean paste at Asian stores or online.

Substitution: 

Storage: 

How long do red bean paste sticky rice cakes last?

Freshly made red bean paste sticky rice cakes are best enjoyed within 1-2 days at room temperature. If refrigerated, they can last up to a week, but they may become hard. If frozen, they can last up to a month, but the texture may slightly change.

How do you store red bean paste sticky rice cakes?

You can store the red bean paste sticky rice cakes in an airtight container at room temperature for up to 1-2 days. Or, cover with a plastic wrap or put them into a zip lock bag. For longer storage, the best to refrigerate, but they may harden in the cold. You can freeze it; however, the texture might change slightly.

How to warm up the sticky rice cakes?

To restore softness, you can microwave them briefly (about 10-15 seconds) and cover with a wet paper towel if it is at room temperature. 

Cooking tips for how to make sticky rice cake with red bean paste:

• Add glutinous rice flour and sugar into a bowl and mix it well. Then, pour (warm/hot) water into the flour mixture. Mix it and knead into a dough.
• If you use hot water, be careful when pouring the water. The dough is hot, keep mixing with a spoon until it is not too hot and you can use your hand to knead the dough.
• Besides, when you use hot boiling water, you may have a hard time handling the sticky dough, try to use 7 tablespoons of hot boiling water instead.
• When you knead the dough, it’s a little bit sticky. Don’t worry about adding extra flour. Adding vegetable oil will help. Separate 2 times and pour the oil into the dough. Continue to knead the dough until it’s not sticky. 
• Use your palms to flatten the flour dough and use fingers to flatten the sides. Make sure the middle of the dough is thicker. 
• Put the filling, fold the dough and roll into a ball. Use the palm slightly to press the ball. Remember don’t flatten too much because the filling will come out. 
• Spray some oil into the non-stick pan and turn on a small/low fire. Pan fry both sides and cover with the lid for 5 minutes each side. Spray some water (1 tablespoon of water or squeeze 5 times of water spray bottle into the pan when pan fry each side.) 

FAQs:

Instructions for how to make Chinese red bean paste rice cake: 

Dough:

1. Put 1 cup of glutinous rice flour into the bowl.

2. Then, add 1.5 tablespoons of sugar into the flour and mix it well.

3. Pour ½ cup of warm/hot water into the flour mixture. Mix the flour with a spoon. (If you use hot water, be careful when pouring the water. The dough is hot, keep mixing with a spoon until it is not too hot and you can use your hand to knead the dough. Besides, when you use hot boiling water, you may have a hard time handling the sticky dough, try to use 7 tablespoons of hot boiling water instead.)

4. The dough is a little bit sticky and don't worry about adding extra flour. (Remember to knead the dough while it’s still hot/warm. And, use the back of your fingers to knead the dough. Or, dip some oil on your hand or fingers when you knead the dough.)

5. After that, pour 1 tablespoon of vegetable oil into the dough and continue to knead the dough until it's not sticky. (I like to separate 2 times by pouring the oil. Therefore, I add ½ tablespoon of vegetable oil at a time and continue to knead the dough.)

6. Next, roll the dough into an elongated shape.

7. Roughly divide the dough into 6 pieces.

8. Roll the pieces into 6 balls.

Filing:

9. Scoop a tablespoon full of red bean paste and roll it into a ball. Repeat this step and roll 6 red bean paste balls.

10. Use your palm to press and flatten the flour dough.

Combine:

11. Then, use fingers to flatten the side. Make sure the middle of the dough is thicker than the side. And, place the red bean paste filling in the middle of the dough.

12. Fold and roll the dough with red bean paste filling into a ball. Repeat and finish 6 of them.

13. After, use your palm to press the dough with filling slightly.

Cooking:

14. Spray some oil into the non-stick pan and turn on a small/ low fire. Pan fry both sides of the sticky rice cake with red bean paste and spray some water (squeeze the spray water bottle 5 times or add 1 tablespoon of water), then cover the lid for 5 minutes. After that, flip the other side pan fry and cover the lid for another 5 minutes.

Enjoy this classic Cantonese pan fried mochi or red bean glutinous rice cake recipe! Also, check out these grass jelly drink, chocolate strawberries, Asian shaved ice, taro ice cream, honeydew popsicles, almond jello, tofu pudding and ginger milk curd recipes. 

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• HOMEMADE CARAMEL POPCORN

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