chinese red bean sticku rice

 

Red Bean Sticky Rice Cake 

Ingredients:

1 pound glutinous rice flour

1 can (15 oz) sweetened red bean paste

1/2 cup sugar                                                                                                

1 3/4 cups water

1 tablespoon vegetable oil

Instructions:

In a mixing bowl, combine glutinous rice flour, sugar, and water. Mix well until there are no lumps.

Pour the batter into a greased 9-inch cake pan.

Add the red bean paste on top of the batter and spread it evenly.

Steam the cake for about 40 minutes.

Remove the cake from the steamer and let it cool.

Cut the cake into small pieces and serve.

Eight Treasure Rice Pudding 

Ingredients:

1 cup glutinous rice

1/4 cup red beans

1/4 cup lotus seeds

1/4 cup sticky rice

1/4 cup dried jujube dates

1/4 cup dried longan

1/4 cup walnuts

1/4 cup raisins

2 cups water

1/2 cup sugar

1 tablespoon vegetable oil

Instructions:

Rinse the rice and soak it in water for at least 2 hours.

Rinse the red beans, lotus seeds, sticky rice, jujube dates, longan, walnuts, and raisins, and soak them in water for at least 2 hours.

Drain the water from the rice and add it to a pot with 2 cups of water. Bring to a boil and then reduce to a simmer for 15 minutes.

Drain the water from the rice and add it back to the pot with 2 cups of water. Add in the red beans, lotus seeds, sticky rice, jujube dates, longan, walnuts, and raisins. Bring to a boil and then reduce to a simmer for 25 minutes.

Add in the sugar and vegetable oil, and mix well.

Transfer the mixture to a greased 9-inch cake pan and steam for 30 minutes.

Remove the pudding from the steamer and let it cool. Cut into small pieces and serve.

Mango Sticky Rice 

1 cup glutinous rice

1 can (14 oz) coconut milk                                                                 

1/2 cup sugar

1/4 teaspoon salt

2 ripe mangoes, peeled and sliced

Instructions:

Rinse the rice and soak it in water for at least 2 hours.

Drain the water from the rice and add it to a pot with 1 1/2 cups of water and 1/2 cup of coconut milk. Bring to a boil and then reduce to a simmer for 20 minutes.

In a separate pot, heat the remaining 1/2 cup of coconut milk, sugar, and salt until the sugar dissolves.

Once the rice is cooked, pour the coconut milk mixture over the rice and mix well.

Let the rice cool for a few minutes.

Serve the rice with sliced mango on top.