Thursday, February 14, 2013

Pan fried red bean sticky rice cake 紅豆年糕

This is another traditional food, symbolizing money and good luck. Of course it's sweet -- but not too sweet. Well, I think you can control the sweetness if you make it your own. And, again, easy and delicious!

Red Bean Sticky Rice Cake  (one loaf pan, 9"x5"x2")

  • 150 g red beans (azuki beans)
  • 600 g glutinous rice flour
  • 450 g water (or milk or coconut milk)
  • 200 g raw cane sugar (黃砂糖)

1. Soak the red beans in water overnight.
2. Cook the beans (cover beans with water) in the rice cooker until tender.
3. Remove excess water and put the beans in a small sauce pan.
4. Sprinkle with 1-2 Tbsp sugar. Mix and cook until the juice has reduced.
5. Set aside and let cool.
6. Dissolve the sugar in water.
7. Add the glutinous rice flour in 6. (You may sift the flour first.) Use a whisk to mix. It will get thick.
8. Mix in the sweetened red beans.
9. Spray the loaf pan with cooking spray, and use a pastry brush to distribute it well.
10. Pour 8 into the loaf pan.
11. Steam for 40 min in a bamboo steamer. Check the doneness with a toothpick, just like any cakes. If it comes out clean, it's done. If not, steam for another 15 min and check again.
12. Let cool completely, or refrigerate it. Cut into desire size and pan fry. If it's too sticky to cut, smear some cooking oil on the knife.
13. It can be fried with or without batter. I used to always fry it with batter, but now I prefer without. I like it crispy on the outside and soft in the inside. Plus, it saves time.
14. Batter: 1 large egg, 30 g (1 oz) cake flour and 2-3 Tbsp water.


  1. Boil bean on gas - in the rice cooker you will not destroy the poisons found in red beans.


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