Tried and Tested Recipes by Jaja

 

Red Bean and Sesame Rice Cake

Red Bean and Sesame Rice Cake

Chinese New Year is coming and I already can see the streets decorated with vibrant red color. There is nothing better to start a new year with sweet treats. Although every household have different customs, I believe that desserts are necessary for a complete New Year’s celebration to express the wish for a sweet following year. With this in mind, I was inspired to make this Red Bean and Sesame Rice Cake to celebrate this Chinese New Year.

The Red Bean and Sesame Rice Cake was actually adapted from a traditional New Year’s treat – sesame seeds ball (煎堆, jian dui). Sesame seed ball is a type of fried food made from glutinous rice flour, coated with sesame seeds on the outside, and filled with red bean filling. Here in Indonesia, this sesame seed ball is known as onde-onde. Instead of deep-frying, I pan-fried the rice cake to make it less oily and healthier.

The rice cake is absolutely a fun sweet treat. The outer layer is crispy, nutty, and savory from the roasted sesame seeds, while the inside is soft, sticky, and squishy from the glutinous rice flour. Even more, the sweet and moist red bean paste is the true essense of the whole rice cake. To sum up, the taste and texture is actually similar like mochi but with addition of nutty sesame seeds. It tastes even much better when still hot as it is getting less chewy after it cools down.

All in all, I wish you good fortune on the Chinese New Year. May the coming days are filled with immense joy and prosperity.

 

Tips on Making Red Bean and Sesame Rice Cake

1. Add a little bit of water at a time when making the dough

The dough are made by mixing glutinous rice flour, salt, sugar, and warm water. This step is little bit tricky because rice flour behaves like cornflour. A little too much water will make the dough too runny, while too much flour will make the dough cracks. Add warm water a little at a time to glutinous rice flour and knead until the dough comes together. The dough should be shiny and has texture like play-doh. After that, divide the dough into 6 parts and roll them into a ball. Sprinkle some glutinous rice flour over them as you go so they do not stick together.

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2. Filling options

Check out my recipe on how to make homemade red bean paste. Other than red bean filling, you can also alternatively use traditional sweetened paste from lotus nuts, sesame seeds, mung bean, or even black bean. For modern touch, you can also swap the filling with chocolate paste or even peanut chunks. Regardless of your choice for the filling, feel free to experiment with it. Just notes that the filling needs to be thick in paste form so that it does not gush out when sealing the dough.

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3. Flatten the rice cake

Since we are going to pan-fry the rice cake, the flattened shape will make it cooked up nicely and evenly on a non-stick pan. The sesame seeds will also prevent the rice cake from sticking with the pan.

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(Okay, I admit that the last one is a blooper)

 

4. Cover the pan when cooking

Pan frying does not need as much oil, but requires a lower heat so that the outside of the rice cake does not overcook while waiting for the inside to cook. Covering the pan with the lid is great to reduce cooking time. The idea is by covering the pan, you capture steam and give the rice cake time to cook all the way through. It also helps from keeping the sesame seeds exterior from over browning

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Red Bean and Sesame Rice Cake

The Red Bean and Sesame Rice Cake is adapted from pan-fried version of sesame seeds ball (煎堆, jian dui) to make it less oily and healthier.
Course Breakfast, Dessert, Snack
Cuisine Chinese
Keyword Rice Cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1 cup glutinous rice flour (150 gr)
  • 1/2 cup warm water (125 ml)
  • 1/4 cup sesame seeds (35 gr)
  • 3/4 cup sweetened red bean paste (180 gr)

Instructions

  1. Put the sesame seeds on a plate. Set aside.

  2. In a medium bowl, combine glutinous rice flour and warm water until incorporated. When cool enough to handle, knead by hand for 5 minutes until the dough comes together. Divide the dough into 6 parts and roll into balls. Sprinkle some glutinous rice flour over them so they do not stick together.

  3. Place one ball in your palm. Press it round and flat. Scoop around 2 tablespoons of red bean paste into the center. Seal into a ball and press it gently with your palm until flat. 

  4. Cover rice cake with sesame seeds and press it gently so that the sesame seeds stick to the rice cake. Continue filling the remaining balls.

  5. Heat a little bit of vegetable oil on a non-stick pan over low heat. When the oil is hot, place the rice cakes on the skillet. Cover with a lid and cook until the bottom turns golden brown. Flip and cook the other side. Set aside.

Recipe Notes

Best served warm.





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Matcha Red Bean and Sesame Rice Cake

Matcha version of Red Bean and Sesame Rice Cake

Course Breakfast, Dessert, Snack
Cuisine Chinese
Keyword Rice Cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1 cup glutinous rice flour (150 gr)
  • 1/2 cup warm water (125 ml)
  • 1/4 cup sesame seeds (35 gr)
  • 3/4 cup sweetened red bean paste (180 gr)
  • 1 tbsp matcha powder

Instructions

  1. Put the sesame seeds on a plate. Set aside.

  2. In a medium bowl, combine glutinous rice flour, matcha powder, and warm water until incorporated. When cool enough to handle, knead by hand for 5 minutes until the dough comes together. Divide the dough into 6 parts and roll into balls. Sprinkle some glutinous rice flour over them so they do not stick together.

  3. Place one ball in your palm. Press it round and flat. Scoop around 2 tablespoons of red bean paste into the center. Seal into a ball and press it gently with your palm until flat. 
  4. Cover rice cake with sesame seeds and press it gently so that the sesame seeds stick to the rice cake. Continue filling the remaining balls.
  5. Heat a little bit of vegetable oil on a non-stick pan over low heat. When the oil is hot, place the rice cakes on the skillet. Cover with a lid and cook until the bottom turns golden brown. Flip and cook the other side. Set aside.

Recipe Notes

Best served warm.




red bean and sesame rice cake pinterest



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