Baked Rice Cake recipe

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Ingredients

1 (16 ounce) package glutinous sweet rice flour
1 cup shredded coconut
¾ cup white sugar
1 teaspoon baking powder
2 ½ cups milk
¾ cup oil
3 eggs, beaten
1 teaspoon vanilla extract
1 (8 ounce) can sweetened red bean paste
1 tablespoon shredded coconut, or to taste

Nutrition Info

130.5 calories
carbohydrate: 18.1 g
cholesterol: 15.6 mg
fat: 5.6 g
fiber: 0.6 g
protein: 2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 42.6 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix rice flour, 1 cup coconut, sugar, and baking powder together in a bowl. Whisk milk, oil, eggs, and vanilla extract together in a separate bowl, stir into flour mixture until well mixed. Fold red bean paste into rice mixture and pour into a 9x13-inch baking dish.

  3. Bake in the preheated oven for 1 hour. Cool at room temperature for 15 minutes before serving. Garnish with about 1 tablespoon coconut.

Recipe Yield

39 3x3-inch slices

Recipe Note

This rice cake is generally eaten in Asian countries during the DuanWu holiday, but it is also eaten at other holidays, birthdays, and everyday. Nien gow means sticky cake in Chinese.

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