Sticky Rice Cake with Mung Bean Paste

by - July 20, 2017

I was so tempted to make this rice cake after having it at one of Phuket’s night markets sometime ago.  However, I had no idea how the dough was made until I found this recipe on Omnivore’s Cookbook Blog.  I used a homemade mung bean paste filling instead of red bean.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Yields: 12


Mung Bean Paste Filling:
140g mung bean/green beans (split without skin)
60g brown sugar
20g coconut oil or vege. Oil
2 pandan leaves, tight into a knot

250g glutinous rice flour
220g to 240g water

1 tbsp oil for pan fry
80g roasted white sesame seeds


Mung Bean Paste Filling:

1.  Rinse mung beans four to five times then soak in clean water for at least 1 hour.

2.  Steam soaked mung beans with Pandan leaves for 30 to 45 minutes or till soft over the medium heat.

3.  Remove from steamer. While beans are still hot, add sugar and oil.  Then mix and mash with fork until become a paste.

4.  When the paste cool down, shape into small balls (31g each) and keep aside.

Prepare the dough and how to shape:

1.  Add the glutinous rice flour to a big mixing bowl.  Slowly add the water few times.  Using your hand to mix the water and flour until well incorporated and desired consistency.  Knead few times with hand until become a smooth dough.

2.  Divide the dough into 12 equal portions.

3.  Shape dough into a ball.  Flatten the dough, place a mung bean ball in the centre, cover and shape into round ball.

4.  Spread the roasted sesame seeds on a plate.  Place the ball on top and gently press it with your palm and flip over to another site and gently press it until like a pancake.  Repeat the same process until finish all the balls.

5.  Heat cooking oil in a non-stick pan.  When the oil is hot, turn to low heat.  Place the rice cakes into the pan.  Cook until the bottom of the cake turns brown, approx. 3 minutes.  Flip over the cake and cook for another 3 minutes or until the bottom is brown.

6.  Serve the rice cake while it is still warm.




You May Also Like