A very easy dessert for sweet teeth-sticky rice cake with red bean paste. As a big fan of both sticky rice and bean bean paste, I always love to combine the together. So in most cases, I make red bean paste tangyuan.
When I was a child, we used to make a large batch of tangyuan batter (at least 10kg) for Chinese New Year each year. Starting from the winter solstice, we began to eat tangyuan as breakfast or night snack. Sometimes, my parents pan-fried those yummy lightly balls instead of water boiling. They taste quite different from the traditional tangyuan soup. With the love of the childhood memory, I make this one. It is quick, easy, healthy and most importantly yummy!
Ingredients
1 cup glutinous rice flour
1/2 cup just boiled hot water
1/2 cup red bean paste filling or other filling
1/2 tablespoon oil (brushing the pan for frying)
Steps
1. In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.
Then re-knead 2-3 minutes and then shape into a long log, so we can further divide the dough into equal pieces.
Divide into 8 portions.
Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.
Seal completely and make sure the filling is 100% wrapped.
Shape into around ball again.
Then slightly flat it. Repeat to finish all the remaining pieces.
Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until both sides are golden brown (totally around 4 minutes).
Serve hot!
Sticky Rice Cake with Red Bean Paste
Ingredients
- 1 cup glutinous rice flour , more for dusting if needed
- 1/2 cup just boiled hot water
- 1/2 cup red bean paste filling , or other filling
- 1/2 tbsp. oil , brushing the pan for frying
Instructions
- In a small ball, stir just boiled hot water in flour and mix well with chopsticks. Then set aside to cool down. Knead into a around ball.
- Re-knead 2-3 minutes on operating board. If you feel the dough is too sticky, slightly dust the board. Shape into a long log, so we can further divide the dough into 8 equal pieces.
- Take one piece and shape into a round ball. Flat it and place 1 tablespoon of red bean paste filling in center.
- Seal completely and make sure the filling is 100% wrapped.Shape into around ball again and slightly flatten it. Repeat to finish the remaining.
- Heat up around 1/2 tablespoon of oil in a non-stick pan. Fry over slow to medium fire until one side becomes hardened and golden brown, turn over and fry the other side until slightly browned too totally around 4 minutes.
- Serve hot, optional with sugar.
Notes
Nutrition
Instead of frying, can I steam them?
Yes, this can be steamed too. But remember to place some vegetable leaf or slices to separate them from bottom.
Loved it. Super simple and quick way to appease that sweet tooth. Always get mochi desserts were too complicated to make. Will keep this recipe as a base for desserts and other creations. Thank you for sharing this recipe.
Thank you Ling. Happy cooking!