Korean•indulgent
Red Bean Rice Cake
Try the sweet and unique red bean rice cake, combining traditional Asian flavors and Western style with rice flour and condensed milk for a delicious journey.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
24
- 2 cup short grain rice four
- 2+1/2 tso baking powder
- 1 18 oz (510g) can sweet red beans
- 1+1/4 cup (300 ml) sweet condensed milk
- 2 eggs (slightly beaten)
- 1/2 cup (120 ml) melted butter
Instructions
- 1
Preheat the oven to 350˚F (170˚C)
- 2
In a bowl combine flour and the baking powder. Set aside.
- 3
In another large mixing bowl, mix red beans, condensed milk, eggs, and butter. Add the flour mixture to the red bean mixture and mix well with a spoon or spatula.
- 4
Grease the 9x13 inch pan and/or line with parchment paper. Pour the mixture in the pan and even out the top. Bake in the oven for 30-40 minutes or until the toothpick comes out clean.
- 5
Let the cake cool completely in the pan. Cut into desired size. The cake can stay fresh on the room temperature for 3 days.