Real Chinese food is excellent. Here is a recipe for sweet Chinese rice cakes from TCCII friend Monica Yu. Monica is an excellent chef who uses organic ingredients to create delicious Chinese and western dishes. She even used food to cure her cat of diabetes! Enjoy her rice cake recipe.
2 Tsp of olive oil
5 Tsp of sugar
2 1/2 Cup of milk (1 or 2% milk fat)
1 tsp baking powder (optional)
1 box of Sweet Rice flour (1 lb) (I use the Blue Star brand – Mochiko)
1.5 cup of red bean paste (homemade is the best: boil the red bean with equal part of water till tender and partially broken, add sugar, aliquot and freeze)
- Grease a 13″x9″ Pyrex glass pan with oil, sprinkle 1 Tsp of regular flour. Shake to evenly spread. Discard excess.
- Except the red bean paste, put all ingredients in a large bowl. Mix well with a hand held electric mixer for 3-4 min, use a spatula to run around the side and bottom.
- Pour the contents into the 13″x9″ pan, use spatula to spread half of the batter over the pan. Reserve the rest.
- Prepare the red bean paste: Add ~1 tsp of olive oil, ~2 Tsp of the batter (from above), you may mash the red beans if desired, and mix well.
- Use a spoon to drop a small ball of red bean paste to the batter, six in a row, for a total of 4 rows. When finished, carefully scope the remaining batter and drop on the top of the visible red beans (be sure to cover the red bean paste without disturbing it).
- Place a total of 24 pecans or walnuts evenly (6×4) on the top of the ‘submerged’ red bean paste.
- Bake at 325 C for 50-60 min, until it is light golden brown. (Temperature and time may vary by oven). Check after 50 min.
- Remove from oven. Let cool, cut into 24 pieces, each will house a yummy red bean paste
Note: you can replace the red bean paste with chestnut paste, coconut….etc.