Steps to Make Rice And Ricotta Cake

Chinese Sticky Rice Cake

Blueberry ricotta cake with lemon glaze is the perfect breakfast cake.

Recipe Summary Chinese Sticky Rice Cake

A sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. This recipe was given to me by my Chinese sister-in-law. It is a favorite of my family. It has a firm custard-like texture which is different to many western palates.

Ingredients | Rice And Ricotta Cake

1 (16 ounce) box sweet rice flour (mochiko)

1 cup canola oil

2 ½ cups milk

1 ½ cups white sugar

1 teaspoon baking powder

3 eggs, beaten

½ (18.75 ounce) can sweetened red bean paste

2 tablespoons toasted sesame seeds

Directions

Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.

Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Info | Rice And Ricotta Cake

prep: 15 mins cook: 55 mins additional: 2 hrs 10 mins total: 3 hrs 20 mins Servings: 24 Yield: 1 - 9x13 inch cake

TAG : Chinese Sticky Rice Cake

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