February 28th
written by Cleone

Red bean cake

Many Asian cultures have their own version of dishes made with glutinous rice flour.  Mochi is very popular in Hawaii due to the large Japanese population.  I love little mochi balls on my frozen yogurt or shave ice.  I also love colorful flavored mochi, which I recently discovered.  I love mochi, or rice balls, mainly because of its chewy texture.

The Chinese have rice cakes which are long, thick pieces of cake made with rice flour.  Usually they are cut on the diagonal and stir fried with pork or chicken, vegetables, and soy sauce.  I always loved this dish, again mainly for the chewiness of the rice cakes.  The Koreans have something similar called dukk, but the cakes are thinner and about 4 inches long.  I have had it cut up in soup or stir fried whole with fish cake and smothered with gochujang, which is a Korean red chili paste.  I love dukk as well.

Sweet or savory, I pretty much like anything made of rice with a good chew.  Growing up, my mom made a sweet rice cake on occasion.  I forgot about them until I recently received an email from Aunt Lulu with the recipe attached.  I even skyped on three way with my mom and Aunt Lulu to discuss the recipe so I don’t mess it up on the first try.  This is the way we conference nowadays, which is wonderful because I am so far away.



This cake is baked in layers

Brown spots. It's done!

I like this recipe and the cake came out really good.  It does yield a pretty big cake and it is quite filling.  I can only have a half inch piece at a time.  With leftovers, my mom suggests heating it in the microwave for a few seconds.  I recommend 15 seconds at most.

(Adapted from a recipe from my mom and aunt)

1 1/2 cup glutinous rice flour (also called sweet rice flour)
1 cup rice flour
2/3 cup sugar
2 eggs
1 1/3 cup milk
1 tsp baking powder
3/4 cup vegetable oil
1 portion Red Bean Paste (about 1 cup)

Method 1:
1. Preheat oven to 350 degrees F.
2. Oil and flour one 9″ round cake pan. A Pyrex glass baking dish works well too.
3. Mix well together glutinous rice flour, rice flour, sugar, and baking powder.
4. In separate bowl, beat egg, milk, and oil until well combined. Add to dry ingredients and mix until smooth.
5. Pour 1/2 of the batter into prepared cake pan and bake 15 minutes.
6. Remove from oven, place Red Bean Paste onto middle of cake spreading to within 3/4 inch to side of pan.
7. Pour the rest of the batter on top of the red bean paste and return to the oven and bake another 30 minutes or until cake is set and lightly browned. Use a toothpick to test if the batter is cooked completely.

Method 2:
1. Preheat oven to 350 degrees F.
2. Oil and flour two 6-cup large muffin tins.
3. Put 11/2 tbsp of batter into each muffin cup, bake for 8 minutes.
4. Separate 1 portion of Red Bean Paste into 12 parts.
5. Using a small spatula, shape each into a 1 inch disk, place on top of each cake leaving space between paste and tin, evenly spread remaining batter over top of paste and bake for another 20 minutes. Test for doneness with a toothpick.

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  1. Rita

    Cant believe you did it right away. The top could be a little more brown. Now I am tempted to make it too. Salivating.

  2. CC

    The original recipe instructed to bake for 12 minutes only. I left it in for 30 minutes and it only got a little brown. Probably have to put it in for 35-40 minutes to get browner. I think its fine, not too overdone because it isn’t dry. If I left it longer, then the outside would have been too dried out.

  3. Lulu e

    Hey that looks good. I think the next time I made it, I’ll try it at 375 degrees and see if a little extra heat may make the process shorter. Yours looked really good. Good job.

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