Red Bean and Sesame Rice Cake
The Red Bean and Sesame Rice Cake is adapted from the pan-fried version of sesame seeds ball (煎堆, jian dui) to make it less oily and healthier.
Servings: rice cakes
Ingredients
- 1/4 cup (35 gr) sesame seeds
- 3/4 cup (180 gr) red bean paste
- Oil, for pan frying
If you make plain rice cake
- 1 cup (140 gr) glutinous rice flour
- 1/2 cup (120 ml) warm water
If you make matcha rice cake
- 1 cup (140 gr) glutinous rice flour
- 1/2 cup (120 ml) warm water
- 1 tbsp matcha powder
Instructions
- Put the sesame seeds on a plate. Set aside.
- In a medium bowl, combine glutinous rice flour, warm water, and matcha 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1rice cake | Calories: 365kcal | Carbohydrates: 63g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 3mg | Potassium: 71mg | Fiber: 3g | Sugar: 14g | Vitamin A: 127IU | Calcium: 74mg | Iron: 2mg
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