Sticky Rice Cake
Updated: Apr 19
Want some gluten free dessert that goes well with both your morning coffee and afternoon tea? Try this super-duper-easy-no-fail "Sticky Rice Cake" recipe!
Feel free to use mashed/diced banana in place of red bean paste! You are right, just another way to get rid of the mushy ripe bananas!
1 pack (16 ounce) glutinous rice flour
1 cup cooking oil
2 ½ cups milk
⅓ cup white sugar
1 teaspoon baking powder
3 eggs, beaten
½ can (18 ounce) sweetened red bean paste
1 ripe banana
Preheat the oven to 325 degree F. Lightly brush the inside of a 9x13 inch baking pan with oil.
Mix the dry ingredients: rice flour, baking powder and sugar in a big bowl. Add the eggs, milk and oil, stir and mix well.
Pour half of the mixture into the baking pan, bake at 325 degree F for about 15 minutes.
Dice the banana.
Take out the baking pan, spoon the red bean paste and banana onto the half-baked rice cake. You can arrange them any way you want!
Pour the remaining half of the flour mixture into the baking pan, and continue to bake for another 45 to 50 minutes.
Now this step is optional, but if you like the extra flaky and crispy outlayer, you definitely should try this! Turn on “Broil” to 500 degree F, and broil for only 2 to 3 minutes. Now the top is golden brown crispy!
Tips: You could also add flour mixture, red bean paste/banana, then remaining flour mixture and bake it all at once for 60 minutes or until golden brown. This way the red bean paste and banana will be blended and cooked inside the cake and everything is moist, blended and sticky. I baked the bottom and top layers separately as described above so my red bean paste stayed where they are and has mores structure. The red bean paste on top has a slightly drier and flaky texture. Or spread the red bean paste out so it stays in the middle like jam.