Pan-Fried Rice Cakes with Azuki Bean Filling
Chewy glutinous rice cakes stuffed with sweet red bean paste, coated in toasted sesame seeds and pan-fried until golden.
🍽️ Makes 12
Ingredients
| 250 g | glutinous (sweet) rice flour, plus extra to dust | |
| 1 1/2 cups | 360 ml | red bean paste |
| 1 tbsp | 15 ml | vegetable oil |
| 1/2 cup | 120 ml | white roasted sesame seeds |
Instructions
- Put the sweet rice flour in a large bowl. Measure about 1 cup of water and slowly add it in 4-5 pours, stirring with a fork until fully incorporated with no dry flour and a soft, non-runny dough forms. If too soft, add more rice flour a tablespoon at a time. Press and knead until the texture is consistent; the dough should be soft, easy to shape and slightly stick to the bottom of the bowl.
- Dust a work surface with rice flour and transfer the dough. Divide in half, roll each half into a long even rod and cut each into 6 pieces. Shape each into a round ball.
- Place one ball in your palm and press it into a flat round about 6 cm (2.5 in) wide and 6 mm (1/4 in) thick.
- Scoop about 2 tablespoons of red bean paste, shape into a ball and place in the center of the dough. Pinch the edges together to fully enclose the paste. Press gently into a pancake about 6 cm wide and 1.2 cm (1/2 in) thick. Spread 1 tablespoon of sesame seeds on the surface, press the cake onto them, then flip and coat the other side. Repeat with the rest.
- Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium heat. Lower to medium-low, add 4 cakes and cook until the bottom is golden, 2-3 minutes. Flip and cook the other side. Transfer to a plate to cool and cook the rest the same way.
- Serve warm.