Ingredients for Chinese Sticky Rice Cake recipe
1 (16 ounce) box sweet rice flour
(mochiko)
1 cup canola oil
2 1/2 cups milk
1 1/2 cups white sugar
1 teaspoon baking powder
3 eggs, beaten
1/2 (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
9×13 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.