Sticky Rice Cake with Red Bean Paste

 

Easy Sticky Rice Cakes with Red Bean Drizzle Recipe: A Sweet and Chewy Asian Dessert

Craving a delightful Asian dessert that's chewy, sweet, and easy to make at home? These sticky rice cakes with red bean drizzle are the perfect treat! Made from glutinous rice flour for that signature mochi-like texture, filled or topped with smooth red bean paste, and finished with a simple drizzle, this recipe comes together in under 30 minutes (plus steaming time). Ideal for Lunar New Year celebrations, afternoon snacks, or a unique dessert option, it's naturally gluten-free, vegan-adaptable, and uses just a few pantry staples. Whether you're searching for an easy sticky rice cakes recipe, a Chinese red bean paste dessert, or a homemade mochi-like treat with drizzle, this beginner-friendly version draws from traditional Asian sweets like nian gao or Korean injeolmi but with a modern twist. Ready to indulge? Let's get steaming!

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Red Bean Paste Rice Cake

What Are Sticky Rice Cakes with Red Bean Drizzle?

Sticky rice cakes, also known as glutinous rice cakes or mochi in various Asian cultures, are chewy desserts made from glutinous rice flour, which gives them their signature sticky texture despite being gluten-free. Paired with red bean paste (azuki bean paste), a sweet filling common in Chinese, Japanese, and Korean sweets, this version features a drizzle for an elegant presentation—thinning the paste into a sauce to pour over the cakes. Popular during festivals like Chinese New Year or as everyday treats, these cakes are steamed or pan-fried for a soft, pillowy bite. Unlike baked cakes, they're naturally dense and chewy, with the red bean adding earthy sweetness. This recipe is vegan if using plant-based milk, low in fat, and a healthier alternative to fried desserts—think of it as a fusion of mochi and red bean buns in cake form.

Ingredients for Sticky Rice Cakes with Red Bean Drizzle

This recipe makes about 8-10 small cakes and requires minimal ingredients—most versions use glutinous rice flour for chewiness and canned red bean paste for convenience.

For the Rice Cakes:

• 1 cup (150g) glutinous rice flour (sweet rice flour)
• 1/4 cup (50g) sugar (adjust for sweetness)
• 3/4 cup (180ml) water or coconut milk for richness
• 1/2 tsp vanilla extract (optional for flavor)
• Oil for greasing

For the Red Bean Drizzle:

• 1/2 cup red bean paste (canned or homemade)
• 2-3 tbsp water or milk to thin
• Optional: 1 tbsp honey or sugar for extra sweetness

Red bean paste is available in Asian grocery stores; make your own by simmering adzuki beans with sugar.

Step-by-Step Instructions: How to Make Sticky Rice Cakes with Red Bean Drizzle

This simple steaming method ensures chewy cakes every time. Prep time: 10 minutes | Cook time: 15-20 minutes.

1. Prepare the Batter: In a bowl, whisk glutinous rice flour, sugar, and vanilla. Gradually add water or coconut milk, stirring until a smooth, thick batter forms—no lumps!
2. Grease and Fill: Grease small ramekins, muffin tins, or a steaming mold with oil. For filled cakes, spoon a layer of batter, add a tsp of red bean paste in the center, and top with more batter. For plain cakes, fill fully.
3. Steam the Cakes: Place in a steamer over boiling water. Steam for 15-20 minutes until set and shiny—a toothpick should come out clean. Let cool slightly before unmolding.
4. Make the Drizzle: In a small saucepan, heat red bean paste with water or milk over low heat, stirring until smooth and pourable—like a thick syrup. Add honey if needed.
5. Assemble and Serve: Drizzle the warm red bean sauce over the cakes. Garnish with sesame seeds or coconut flakes if desired. Enjoy warm or at room temp!

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Sticky Rice Cake with Red Bean Paste

For pan-fried version: After steaming, slice and fry in oil for crispy edges.

Tips for the Perfect Sticky Rice Cakes with Red Bean Drizzle

• Flour Type: Use glutinous rice flour (mochiko) for chewiness—regular rice flour won't work.
• Steaming Setup: If no steamer, use a pot with a rack and lid—ensure water doesn't touch the mold.
• Red Bean Consistency: For smoother drizzle, blend the paste; add more liquid if too thick.
• Make-Ahead: Steam cakes up to 2 days ahead; reheat by steaming or microwaving.
• Sweetness Adjust: Taste the batter—add more sugar if using unsweetened red bean paste.
• Common Mistakes: Over-steam leads to sogginess—check at 15 minutes.

Variations on Sticky Rice Cakes with Red Bean Drizzle

Get creative with this base:

• Coconut Version: Use coconut milk in batter and top with shredded coconut.
• Pan-Fried Crunch: Slice steamed cakes and pan-fry for golden edges, like Korean tteok.
• Vegan Option: Already vegan—use almond milk and skip honey.
• Filled Flavors: Swap red bean for peanut butter, sesame paste, or chocolate.
• Matcha Twist: Add matcha powder to batter for green tea flavor.
• Large Cake: Steam in a loaf pan and slice for sharing.

These tweaks make it suitable for holidays or dietary preferences.

Frequently Asked Questions (FAQs)

How do I store sticky rice cakes?

Refrigerate in an airtight container for up to 3 days; freeze for a month. Reheat by steaming to restore chewiness.

Is glutinous rice flour gluten-free?

Yes! Despite the name, it's from glutinous rice and naturally gluten-free.

Can I bake instead of steam?

Yes, bake at 350°F for 20-25 minutes in greased molds, but steaming yields better texture.

What's red bean paste?

A sweet paste from cooked adzuki beans—available canned; homemade by simmering beans with sugar.

healthynibblesandbits.com

Sweet Rice Cakes with Red Bean Paste (糯米餅) | Lisa Lin

Why You'll Love These Sticky Rice Cakes with Red Bean Drizzle

These easy sticky rice cakes with red bean drizzle are chewy, sweet, and effortlessly delicious—a gluten-free Asian dessert that's quick and customizable. With their mochi-like texture and rich drizzle, they're a fun, healthier treat for any occasion. Make a batch today and discover your new favorite sweet!

Share your rice cake creations in the comments below. Happy steaming!