Coconut Red Bean Glutinous Rice Cake (椰汁紅豆糯米糕) Recipe
Seeing how it was just Chinese New Year, let’s talk rice cakes. No, not the Quakers kind, but soft and chewy treats that always make an appearance this time of year in Chinese homes. Their chewiness comes from the use of glutinous flour, and despite its deceiving name, glutinous flour is actually gluten-free!
Normally, when you see rice cakes, they are made plain and sweetened with sugar or brown sugar. This version from u.try.it makes things a little more interesting. It is flavoured with a lovely combination of coconut milk, sweetened red beans, and topped off with toasty coconut flakes.
I modified the original recipe by cutting down the amount of sugar and used all coconut oil instead, for extra coconut flavours. Just a note on using coconut oil; because it’s kind of like butter in that it is solid at room temperature but with heat, it liquefies, you want to think about the state you want it in before incorporating it in any recipe. For example, if you want to substitute it for vegetable oil (liquid), heat it up in the microwave slightly first. In our case here, you do want to warm it up first.
If you don’t have coconut oil, go right ahead and substitute with melted and cooled off butter or just vegetable oil.
Adapted from u Try it
Soft and chewy Chinese rice cakes with coconut milk, sweetened red beans and topped with toasty coconut flakes.
- 16oz Glutinous Rice Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 large Eggs
- 3/4 cup (150g) Sugar
- 1/2 cup Coconut Oil, warmed up slightly to melt
- 13.5oz Reduced Fat Coconut Milk
- 6 oz Evaporated Milk
- 1/4 tsp Salt
- 3/4 cup Ogura-An (Sweetened Red Bean)
- 1/2 cup Medium Sweetened Coconut Flakes
- Preheat the oven to 380F and grease a 9x13" baking dish.
- In a bowl, combine glutinous rice flour, baking powder and baking soda; set aside.
- In the bowl of a stand mixer fitted with whisk attachment, beat eggs with sugar on medium speed until pale in colour, about 2 minutes.
- Reduce speed to low and add coconut oil, coconut milk and salt, beat until incorporated, about 1 minute.
- Shut off the machine and switch to a paddle attachment, over the lowest speed possible, gradually add the flour mixture into the coconut mixture. When all the flour is in, turn the speed up to medium and and mix until no lumps are present, about 2-3 minutes.
- Pour the mixture into the baking dish and drop small dallops of the red beans into the dish. If you'd like to create a marbling effect, lightly swirl through the red beans with a chopstick or a spoon.
- Bake for 10 minutes. Remove from the oven and sprinkle coconut flakes on top evenly. Bake for 35 more minutes, or until the coconut flakes are golden brown.
- Finally, loosely cover the baking dish with aluminium foil and bake for 10 more minutes, until a toothpick comes out clean when inserted.
- Let cool and slice with a serrated knife.