Red Bean Sticky Rice Cake
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Eating sticky rice cakes remind me so much of my grandma, and the many, many breakfasts she would make me with these pan seared rice cakes, congee, and milk (I know it sounds like a weird combination, but it was the epitome of my childhood weekends).
This version includes sweetened red bean, as well as sweetened condensed milk for a subtle creamy and decadent flavor. The end product is very mild (just a tad sweet), and perfect for either a breakfast or mid-afternoon treat.
Just a quick note when steaming - I use a round 8" cake pan and steam in a large pot. Make sure the pot is fully sealed so the steam does not escape, and add fresh water every 15 minutes or so to make sure your pot doesn't burn.
Special Equipment
Ingredients
Directions
In a small saucepan, combine water, sweetened condensed milk, and red bean. Bring up to a simmer and remove from heat.
In a medium sized mixing bowl, combine both rice flours. Pour in the water mixture, and mix to combine. You want the batter to be the consistency of sweetened condensed milk. If you need to add more water, add a few tablespoons at a time to get the right consistency.
Setup your large pot with 4 cups of water and the steaming basket / rack. Turn on high heat and wait until the water begins to boil.
Spray the 8" round cake pan with non-stick spray (or use a paper towel to spread some oil to help prevent sticking), then pour the batter in. Tap the pan a few times to remove any air bubbles, and then place this into the large pot. Steam on high heat for 1 hour, checking every 15 minutes to add another cup of water. After an hour, remove from heat and let cool.
Once cool (it will be very difficult to cut if hot), cut into quarters, then slice into thin 1/2" thick pieces. Pan sear with a touch of oil in a non-stick pan, and enjoy warm.