Sticky Rice Cake with Red Bean Paste

Nguyên liệu

• 420 g (1 1/2 cups) red bean paste
• 250 g (2 1/4 cups) glutinous rice flour (, and extra flour to dust working surface)
• 225 ml (1 cup minus 1 tablespoon) water
• 1/4 cup white roasted sesame seeds
• Vegetable oil for cooking ((*Footnote 1))

Cách làm

1. 1

   Use a medium cookie scoop to portion out 12 scoops of red bean paste, 30 grams (2 tablespoons) per scoop. Use your hands to round them into balls.

2. 2

   Add the glutinous rice flour to a large bowl. Gradually add the water in 4 to 5 additions, stirring with a fork after each addition until the water is fully absorbed. Once all the water has been added, there should be no dry flour remaining and the mixture should come together into a soft, pliable dough that is not sticky or runny.

3. 3

   If the dough feels too soft to handle, mix in more glutinous rice flour, 1 tablespoon at a time. Knead the dough in the bowl for 1 to 2 minutes, until smooth and evenly hydrated. The finished dough should be soft and easy to shape like soft caly. It may lightly stick to the bottom of the bowl when lifted, but it should not stick to your hands.

4. 4

   Lightly dust a work surface with glutinous rice flour and transfer the dough onto it. Divide the dough in half. Roll each half into an even log, then cut each log into 6 equal pieces (about 42 g each). Roll each piece into a smooth ball and cover with a wet towel while you shape the cakes.

5. 5

   Spread the sesame seeds in a medium sized bowl.

6. 6

   To make the cake, Place one dough ball in your palm and gently flatten it into a round disk about 2 1/2” (6 cm) wide and 1/4” (5 mm) thick. The dough is very pliable, so you can easily shape it with your hands without using a rolling pin.

7. 7

   Place one portion of the red bean paste in the center. Gather and pinch the edges of the dough together to completely enclose the filling (*Footnote 3), then gently roll it into a smooth ball.

8. 8

   Flatten the ball with your palm into a disk about 3” (8 cm) wide and 1/2” (1 cm) thick. Press one side gently into the sesame seeds to coat, shaking off any excess. Transfer to a baking sheet or large plate and repeat with the remaining dough and filling.

9. 9

   Pour enough oil into a medium nonstick skillet to lightly coat the bottom. Heat over medium heat until shimmering.

10. 10

    Working in batches, add the rice cakes sesame seed-side up. Cook until the bottom is lightly golden, about 2 minutes. Flip and reduce the heat to medium-low. Cook until the sesame seeds are lightly golden, about 1 minute. Flip once more and cook until the first side is evenly golden and crisp, 1 to 2 minutes more.

11. 11

    Transfer to a plate lined with paper towels and repeat with the remaining rice cakes. Serve warm.

12. 12

    Store the rice cake in the refrigerator for 3 days or in the freezer for 1 month. Thaw before reheating. Warm the rice cakes in a nonstick skillet over medium-low heat until heated through. This restores their soft, chewy interior while crisping the surface again.