Red Bean Sticky Rice Cakes

🛒 Ingredients

• #Sticky Rice Dough;
• 250 g glutinous rice flour.. 3–4 tbsp rice flour (for extra structure)
• 3–4 tbsp coconut sugar or brown sugar.. 200–220 ml warm water — adjust gradually
• 1 tsp neutral oil — plus extra for pan-frying
• #Sweet Red Bean Filling;
• 350 g sweet red bean paste (store-bought or homemade, vegan)
• 50 g cooked chestnuts — roughly chopped (optional)
• 1 tsp vanilla extract (optional)
• #Coating;
• 80–100 g white sesame seeds — untoasted

👩‍🍳 Instructions

1. 1

   Make the dough: Mix glutinous rice flour, rice flour, and sugar in a bowl. Gradually pour in warm water while stirring, then add oil. Knead gently by hand for 2–3 minutes until smooth, soft, and pliable — not sticky. Add a little extra flour if too wet, or water if too dry. Cover and rest 10 minutes.

2. 2

   Prep filling: Stir chopped chestnuts and vanilla into red bean paste. Divide into 8–10 equal portions, roll each into a smooth ball — this makes wrapping easier.

3. 3

   Wrap the cakes: Divide dough into 8–10 equal pieces. Flatten each into a round disc approx. 8–9 cm across, slightly thinner at edges. Place a red bean ball in the centre, then gently pull and pinch dough together to seal completely — no gaps! Roll smooth between palms, then flatten gently into round cakes about 1.5 cm thick.

4. 4

   Coat generously: Pour sesame seeds onto a plate. Press each cake firmly into seeds on both sides so they stick — pat gently to secure.

5. 5

   Pan-fry to golden perfection: Heat a thin layer of oil in a non-stick pan over medium-low heat. Arrange cakes leaving space between. Cook 4–5 minutes per side until golden, crisp, and puffed — lower heat if seeds brown too fast before dough cooks through.

6. 6

   Serve: Enjoy warm — best while still soft and chewy! Let cool slightly before biting to avoid burning from hot filling.