"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chinese Sticky Rice Cakes Recipe

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This recipe for Chinese Sticky Rice Cakes, by , is from Majia's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joy

Category:
Category:

Ingredients:  
Ingredients:  
16 ounce box sweet rice flour
1 cup oil
2 and 1/2 cups milk
1 and 1/2 cups sugar
1 teaspoon baking powder
3 eggs, beaten
1/2 (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds

Directions:
Directions:
Preheat oven to 325 degrees.
Lightly grease a 9x13 inch pan.
Mix flour, oil, milk, sugar and baking powder in large bowl.
Stir in beaten eggs.
Pour mixture into pan.
Drop small spoonfuls of red bean paste into flour mixture about 1 inch apart.
Sprinkle with sesame seeds.
Bake about 50-55 minutes until firm.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A chewy,sticky rice cake dessert with dollops of bean paste!

 

 

 

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