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Coconut Red Bean Baked Sticky Rice Cake

Name: Coconut Red Bean Baked Sticky Rice Cake
Total time: 55 min
Ingredients: 300 g glutinous rice flour; 200 ml full-fat coconut milk; 150 g sweetened red bean paste; 80 g brown sugar; 30 ml vegetable oil; 15 g sesame seeds; 250 ml water

55 min 613 kcal per serving Easy

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Ingredients

4 Servings

Glutinous rice flour300 g
Full-fat coconut milk200 ml
Sweetened red bean paste150 g
Brown sugar80 g
Vegetable oil30 ml
Sesame seeds15 g
Water250 ml

Instructions

1
Preheat the oven to 180°C (350°F). Lightly grease a 20 cm (8-inch) square baking pan with a small amount of the vegetable oil, then line the bottom with parchment paper.
2
Place the brown sugar and water in a mixing bowl. Whisk until most of the sugar has dissolved.
3
Add the coconut milk and remaining vegetable oil to the sugar mixture, then whisk until evenly combined.
4
Gradually add the glutinous rice flour while whisking. Continue mixing until the batter is smooth and free of lumps.
5
Pour half of the batter into the prepared pan and spread it into an even layer.
6
Drop small spoonfuls of sweetened red bean paste evenly over the batter. Gently flatten or spread the paste, leaving a small border around the edges.
7
Pour the remaining batter over the red bean paste and smooth the surface with a spatula. Sprinkle the sesame seeds evenly on top.
8
Bake for 45–55 minutes, or until the top is lightly golden and the center is set but still slightly springy.

Coconut Red Bean Baked Sticky Rice Cake

Ingredients

Instructions

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