glutinous rice and red bean paste cake


glutinous rice and red bean paste cake
glutinous rice and red bean paste cake

The pan-fried glutinous rice bean paste pancakes have a crispy exterior thanks to white sesame seeds, while the glutinous rice inside is soft and elastic, wrapped in a delicate and dense bean paste filling. The sweet aroma blends with the natural flavors of the grains. A gentle bite and the warm pancake melts on your tongue, revealing a uniquely warm and delicious combination of soft, sweet, and slightly crispy textures. This is a truly captivating Chinese dessert that will captivate you with its delicious flavors!

Ingredients

Steps

  1. Place glutinous rice flour, cornstarch, or all-purpose flour in a container and add boiling water at approximately 90°C. Stir until fluffy, then knead into a smooth dough. It is recommended to wear gloves when cooking, as boiling the glutinous rice flour at 90°C will only partially cook it (making it more malleable and suitable for wrapping and frying). It will be slightly sticky at first, but continue kneading for a while until you have a smooth, non-sticky dough.
    Place glutinous rice flour, cornstarch, or all-purpose flour in a container and add boiling water at approximately 90°C. Stir until fluffy, then knead into a smooth dough. It is recommended to wear gloves when cooking, as boiling the glutinous rice flour at 90°C will only partially cook it (making it more malleable and suitable for wrapping and frying). It will be slightly sticky at first, but continue kneading for a while until you have a smooth, non-sticky dough. Place glutinous rice flour, cornstarch, or all-purpose flour in a container and add boiling water at approximately 90°C. Stir until fluffy, then knead into a smooth dough. It is recommended to wear gloves when cooking, as boiling the glutinous rice flour at 90°C will only partially cook it (making it more malleable and suitable for wrapping and frying). It will be slightly sticky at first, but continue kneading for a while until you have a smooth, non-sticky dough. Place glutinous rice flour, cornstarch, or all-purpose flour in a container and add boiling water at approximately 90°C. Stir until fluffy, then knead into a smooth dough. It is recommended to wear gloves when cooking, as boiling the glutinous rice flour at 90°C will only partially cook it (making it more malleable and suitable for wrapping and frying). It will be slightly sticky at first, but continue kneading for a while until you have a smooth, non-sticky dough.
  2. Divide the dough into 50g portions and the red bean paste into 25g portions. This recipe is suitable for making 10 pancakes.
    Divide the dough into 50g portions and the red bean paste into 25g portions. This recipe is suitable for making 10 pancakes.
  3. Take a piece of dough, roll it into a thin slice, fill it with red bean paste, seal it with the tiger's mouth, and then flatten it for frying.
    Take a piece of dough, roll it into a thin slice, fill it with red bean paste, seal it with the tiger's mouth, and then flatten it for frying. Take a piece of dough, roll it into a thin slice, fill it with red bean paste, seal it with the tiger's mouth, and then flatten it for frying. Take a piece of dough, roll it into a thin slice, fill it with red bean paste, seal it with the tiger's mouth, and then flatten it for frying. Take a piece of dough, roll it into a thin slice, fill it with red bean paste, seal it with the tiger's mouth, and then flatten it for frying.
  4. Spray the dough with water to make it stick to the white sesame seeds. Place in a non-stick pan and fry over medium-low heat for about one and a half minutes on each side (because all the ingredients are basically cooked).
    Spray the dough with water to make it stick to the white sesame seeds. Place in a non-stick pan and fry over medium-low heat for about one and a half minutes on each side (because all the ingredients are basically cooked). Spray the dough with water to make it stick to the white sesame seeds. Place in a non-stick pan and fry over medium-low heat for about one and a half minutes on each side (because all the ingredients are basically cooked).
  5. When the pancake is formed and fragrant, the crispy and soft bean paste pancake is ready and you can enjoy it.
    When the pancake is formed and fragrant, the crispy and soft bean paste pancake is ready and you can enjoy it.
Languages
Klebreis und Kuchen aus roter Bohnenpaste - Deutsch (German) version
glutinous rice and red bean paste cake - English version
pastel de arroz glutinoso y pasta de frijoles rojos - Española (Spanish) version
gâteau de riz gluant et de pâte de haricots rouges - Français (French) version
kue beras ketan dan pasta kacang merah - Bahasa Indonesia (Indonesian) version
torta di riso glutinoso e pasta di fagioli rossi - Italiana (Italian) version
もち米とあんこのケーキ - 日本語 (Japanese) version
찹쌀떡과 팥떡 - 한국인 (Korean) version
เค้กข้าวเหนียวถั่วแดง - แบบไทย (Thai) version
糯米豆沙餅 - 香港繁體中文 (Traditional Chinese - Hong Kong) version