This one’s super Asian. If you grew up in a house with Chinese parents, you’ll get what I mean. Glutinous rice cake is traditionally served on Chinese New Year along with a bunch of other stuff like chicken, duck, turnip cake, noodles, oysters, or even chicken feet and pig blood anyone?? You name it. We’ll probably have a dish with that ingredient. But what’s unique about these traditions are that Chinese people have a strong (very strong) tendency to symbolize all things food. The whole chicken means family unity. Oysters equate to good luck. And in this case, sticky rice cake means family prosperity and cohesiveness. ’cause of the sticky. Yeah, we just tend to stick together.
Anyways, I didn’t really try this stuff until probably half a decade ago. Unlike traditional Chinese families, ours never really did make a big deal out of Chinese New Year at our own home. All we would do is drive my beloved grandparent’s house, where they, being more traditional, would somehow whip up an amazing feast for the family. (I always helped!) And this is where my affinity for food began. Right there and right then.
As a big fan of red bean, I decided to combine the two elements together. Has it been done before? Probably, but I don’t exactly know for sure. But my taste buds were definitely pushing me to create the combination. And so I finally gave in to its demands. Sticky rice flour (glutinous) cake is super easy to make, if you have the right ingredients. You might have to take the trek to that exotic Asian grocery store in a corner down that street. But, I’m telling you, it’s definitely worth the drive!
Tips & Tricks:
- Don’t add baking powder to this. I mean, it’ll still taste bomb, but it for sure won’t look to pretty. BP causes the batter the rise and since we need to cover the pan with aluminum foil, the foil and batter will stick.
- It’s a one bowl recipe! Right on. Let’s get baking!
I’ve been pretty MIA recently and am trying my best to get back into the groove this whole shebang. The past two months have been rough- and that’s putting it in nice words. And next semester is probably going to get way busier. It’s crucial for jobs, internships, you name it. I love baking food for other people (and myself >:D) and food photography. It’s definitely been a hobby that’s kept me going these months.
- 1/2 bag glutinous rice flour (get the brand that’s green and white at that local Asian grocery store)
- a little bit less than 1/4 cup of rice flour (also the same brand, but it’s red and white)
- 1/2 can of evaporated milk (or 1/2 cup + 1/4 cup of milk)
- 1/2 cup water
- 1/2 cup + 1/4 cup white granulated sugar
- 1.5 whole eggs
- 1/2 tsp baking SODA
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup red bean paste
- Oil an 8 by 8 by 2 inch square pan.
- Mix all the ingredients together, in this order.
- Pour into greased pan. Cover with aluminum foil.
- Bake at 350F for 50 minutes or until almost done (it can take less time, you just got to check…)
- After 50 minutes, take the foil off and bake for another 5 minutes.
- Best served hot!