Sticky rice cake with purple bean paste belongs to the identical texture household as Japanese daifuku mochi and Chinese language coconut mochi, the place a chewy rice-flour dough wraps round a candy filling. The distinction is that mochi is steamed first after which formed, which takes extra talent, whereas this cake is formed first earlier than being pan-fried, making it a lot simpler for novices. The sesame-coated crust and the pan-fried texture set it aside from the pumpkin dough model I make in my Chinese language pumpkin cake, which makes use of the identical wrapping method with a unique dough.
That is certainly one of my favourite childhood snacks. My mother made these usually once I was rising up, and I’d stand subsequent to her on the counter with a small piece of dough in my fingers, studying the way to press a properly within the center and pinch the sides closed across the purple bean paste. My son is sufficiently old to do the identical factor at my counter now, and rolling the sticky dough balls and urgent them right into a bowl of sesame seeds is a job he takes very critically.
Getting ready these is definitely fairly straightforward, I merely portion the purple bean paste into balls, combine the glutinous rice flour dough by hand till it comes collectively like delicate clay, then wrap and pan-fry the desserts in a skinny movie of oil. The dough is far friendlier than any bun or dumpling dough as a result of there isn’t any gluten to fret about, no relaxation time, and no rolling pin. So, I can’t wait so that you can attempt them and let me know in the event that they turn out to be your new favourite dessert.
Elements
These are all of the components I exploit to make this decadent sticky rice cake with purple bean paste recipe:
Glutinous rice flour: I exploit Erawan glutinous rice flour, a Thai model that’s straightforward to seek out at Asian markets. Erawan is milled from long-grain glutinous rice, which provides the desserts a firmer chewier texture and a crisper pan-fried floor. If I exploit a Japanese model as an alternative, the flour is often milled from short-grain glutinous rice (generally labeled mochiko) and wishes barely much less water to achieve the identical soft-clay texture.
Water: I add the water progressively quite than dumping it in without delay so I can decide the dough by hand because it comes collectively.
Pink bean paste: I exploit my selfmade purple bean paste for the filling as a result of the sugar degree and the coarse bean texture are calibrated for pastries like this one. Retailer-bought purple bean paste from a Chinese language or Japanese market additionally works, although it tends to be sweeter than the selfmade model.
White roasted sesame seeds: I coat one aspect of every cake in sesame seeds earlier than pan-frying. The sesame layer retains the dough from sticking to the pan and provides a nutty taste to the crust.
Vegetable oil: I shallow-fry the desserts in simply sufficient oil to coat the underside of a nonstick skillet. Historically these are deep-fried, however the shallow-fry model is lighter and simply nearly as good.
Learn how to Make
1. Portion the purple bean paste: Use a medium cookie scoop to portion out 12 scoops of purple bean paste, about 2 tablespoons per scoop. Roll every portion right into a ball and set them apart on a plate.
2. Combine the dough: Add the glutinous rice flour to a big bowl. Step by step pour within the water in 4 to five additions, stirring with a fork after every addition till the water is totally absorbed. The dough ought to come along with no dry flour remaining and no runny moist spots.
3. Alter: If the dough is simply too delicate to deal with, combine in additional glutinous rice flour, 1 tablespoon at a time.
4. Knead: Form the dough within the bowl for 1 to 2 minutes, till it’s clean and hydrated all through.
5. Divide the dough: Flippantly mud the work floor with glutinous rice flour and switch the dough onto it. Divide the dough in half, roll every half into a good log, then lower every log into 6 equal items of about 42 grams every. Roll each bit right into a clean ball and canopy with a moist towel whereas I form the remainder.
6. Prep the sesame seeds: Unfold the sesame seeds in a medium-sized bowl and hold it subsequent to the work floor.
7. Wrap the desserts: Place one dough ball in my palm and flatten it right into a spherical disk about 2 1/2 inches huge and 1/4 inch thick. Place one portion of purple bean paste within the heart.
8. Collect and pinch the sides of the dough up and over the filling to surround it fully, then roll the sealed cake right into a clean ball.
9. Coat with sesame: Flatten the ball with my palm right into a disk about 3 inches huge and 1/2 inch thick. Press one aspect of the disk into the sesame seeds to coat and shake off the surplus.
10. Get them prepared: Switch to a baking sheet and repeat with the remaining dough and filling.
11. Pan-fry the rice desserts: Pour sufficient oil right into a medium nonstick skillet to frivolously coat the underside, and warmth over medium warmth till shimmering. Working in batches, add the rice desserts with the sesame-seed aspect dealing with up. Prepare dinner till the underside is frivolously golden, about 2 minutes. Flip the desserts and cut back the warmth to medium-low. Prepare dinner till the sesame seeds are frivolously golden, about 1 minute. Flip as soon as extra and prepare dinner till the primary aspect is golden and crisp, 1 to 2 minutes extra.
13. End and serve: Switch to a plate lined with paper towels to take in extra oil and repeat with the remaining rice desserts. Serve heat.
My Cooking Suggestions
Preserve the formed desserts lined: Rice dough dries out shortly on the counter and it’ll cracks whenever you attempt to flatten it. I hold the dough balls underneath a moist towel whereas I form the desserts to stop them from drying.
Add the water progressively, not : Glutinous rice flour hydrates otherwise relying on the model and the humidity within the kitchen. Pouring in 4 to five small additions and stirring after every one provides me management over the dough texture, and I cease as quickly because the flour comes collectively right into a soft-clay consistency, even when I’ve not used all of the water.
Check the dough by lifting it: The precise consistency frivolously sticks to the underside of the bowl once I pull the dough up, however it doesn’t stick with my fingers.
Don’t worry about an ideal seal: If the dough doesn’t fairly cowl the filling once I pinch the sides collectively, I stretch the thinner spots with my fingertips till they meet. It’s wonderful if some areas are thinner than others or if the purple bean paste is faintly seen by the dough.
Watch the sesame-coated aspect fastidiously throughout cooking, because the sesame seeds can burn shortly. I prefer to prepare dinner the uncoated aspect first till the rice cake is almost cooked by, then cut back the warmth earlier than flipping it to prepare dinner the sesame-coated aspect. This offers the middle time to complete cooking with out scorching the sesame seeds. Prepare dinner the sesame seeds till simply frivolously golden for a light, nutty taste, or allow them to brown a bit extra for those who choose a deeper, toastier style.
Serving Options
I serve these rice desserts heat off the pan, both with a pot of tea within the afternoon or as a dessert after a Chinese language dinner. For Mid-Autumn Pageant I really like serving these alongside a plate of my black sesame stuffed Cantonese mooncake and a spherical of snow pores and skin mooncake with custard filling so the dessert board has three shapes and three textures with out a full baking challenge. My favourite pairing is a heat pot of Chinese language jujube tea, which cuts the sweetness of the purple bean paste and units the temper for a day tea.
Often Ask Questions
My dough is simply too sticky, what do I do?
Sticky dough often means an excessive amount of water or a flour that hydrates quicker than anticipated. I combine in additional glutinous rice flour a tablespoon at a time and knead briefly between every addition till the dough releases from my fingers however nonetheless frivolously sticks to the underside of the bowl. As soon as it reaches the soft-clay texture, it wraps the filling simply and doesn’t tear.
Why did my sesame seeds burn?
Sesame seeds burn simply in a sizzling pan they usually toast a lot quicker than the dough cooks by. Beginning sesame-side up within the pan lets the plain aspect decide up coloration and the cake prepare dinner by, and the sesame aspect will get a brief, low-heat toast on the finish. I additionally cut back the warmth to medium-low once I flip to the sesame aspect, which provides me extra room for error.
How lengthy do the desserts hold within the fridge and freezer?
I retailer leftover desserts in an hermetic container within the fridge for as much as 3 days or within the freezer for as much as 1 month. Reheating is essential as a result of the dough turns powerful when chilled and doesn’t style proper straight from the fridge. I heat the desserts in a nonstick skillet over medium-low warmth till heated by, which softens the chewy inside and crisps the floor once more.
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My sticky rice cake with purple bean paste recipe is a Chinese language pan-fried dessert with a delicate chewy glutinous rice dough wrapped round a candy purple bean paste filling and pressed into sesame seeds, able to eat with tea in 40 minutes. This is without doubt one of the best Chinese language pastries a house prepare dinner could make as a result of the dough is just like delicate clay and doesn’t want any resting time.
Stop your display from going darkish
Make the dough
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Add the glutinous rice flour to a big bowl. Step by step add the water in 4 to five additions, stirring with a fork after every addition till the water is totally absorbed. As soon as all of the water has been added, there must be no dry flour remaining and the combination ought to come collectively right into a delicate, pliable dough that isn’t sticky or runny.
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If the dough feels too delicate to deal with, combine in additional glutinous rice flour, 1 tablespoon at a time. Knead the dough within the bowl for 1 to 2 minutes, till clean and evenly hydrated. The completed dough must be delicate and straightforward to form like delicate caly. It could frivolously stick with the underside of the bowl when lifted, however it shouldn’t stick with your fingers.
Assemble
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Flippantly mud a piece floor with glutinous rice flour and switch the dough onto it. Divide the dough in half. Roll every half into a good log, then lower every log into 6 equal items (about 42 g every). Roll each bit right into a clean ball and canopy with a moist towel whilst you form the desserts.
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Unfold the sesame seeds in a medium sized bowl.
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To make the cake, Place one dough ball in your palm and gently flatten it right into a spherical disk about 2 1/2” (6 cm) huge and 1/4” (5 mm) thick. The dough may be very pliable, so you possibly can simply form it together with your fingers with out utilizing a rolling pin.
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Place one portion of the purple bean paste within the heart. Collect and pinch the sides of the dough collectively to fully enclose the filling (*Footnote 3), then gently roll it right into a clean ball.
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Flatten the ball together with your palm right into a disk about 3” (8 cm) huge and 1/2” (1 cm) thick. Press one aspect gently into the sesame seeds to coat, shaking off any extra. Switch to a baking sheet or giant plate and repeat with the remaining dough and filling.
Prepare dinner
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Pour sufficient oil right into a medium nonstick skillet to frivolously coat the underside. Warmth over medium warmth till shimmering.
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Working in batches, add the rice desserts sesame seed-side up. Prepare dinner till the underside is frivolously golden, about 2 minutes. Flip and cut back the warmth to medium-low. Prepare dinner till the sesame seeds are frivolously golden, about 1 minute. Flip as soon as extra and prepare dinner till the primary aspect is evenly golden and crisp, 1 to 2 minutes extra.
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Switch to a plate lined with paper towels and repeat with the remaining rice desserts. Serve heat.
Retailer and reheat
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Retailer the rice cake within the fridge for 3 days or within the freezer for 1 month. Thaw earlier than reheating. Heat the rice desserts in a nonstick skillet over medium-low warmth till heated by. This restores their delicate, chewy inside whereas crisping the floor once more.
Ingredient Substitution Information
- Historically, these rice desserts are deep-fried till crisp. At house, I choose shallow-frying them with simply sufficient oil to coat the pan. The desserts are barely softer than the standard model, however they’re lighter and simply as scrumptious.
- Sesame seeds brown a lot quicker than the dough, so it’s essential to prepare dinner the uncoated aspect first. This enables the desserts to puff barely and prepare dinner by earlier than the sesame seeds start to toast. I prefer to prepare dinner the sesame-coated aspect till it’s simply frivolously golden, which provides the seeds a fragile nutty taste. For a deeper roasted taste, proceed cooking till the sesame seeds are golden brown.
- If the dough doesn’t fully cowl the filling, gently stretch and nudge the sides together with your fingertips till they meet. It’s completely wonderful if some areas of the dough are thinner than others or if the purple bean paste is faintly seen by the dough. As soon as flattened right into a cake, it is going to prepare dinner up simply wonderful.
Serving: 1cake, Energy: 230kcal, Carbohydrates: 39g, Protein: 3g, Fats: 6g, Saturated Fats: 1g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 2g, Trans Fats: 0.03g, Sodium: 1mg, Potassium: 31mg, Fiber: 2g, Sugar: 17g, Vitamin A: 0.3IU, Calcium: 40mg, Iron: 1mg
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The diet info are calculated based mostly on 1 of the 12 desserts generated from this recipe.
