Chinese Red Bean Rice Cake Recipe: Chewy Sweetness With Nutty Depth

This traditional Chinese dessert brings chewy texture and nutty depth to your table. The combination of red beans and glutinous rice flour creates a satisfying bite that’s both sweet and subtly earthy.

I’ve perfected this version to stay true to its roots while ensuring a foolproof process. The result is a treat that’s as rewarding to make as it is to eat.

Ingredients for Chinese Red Bean Rice Cake

These authentic ingredients deliver chewy texture and nutty depth in every bite.

The glutinous rice flour is non-negotiable here—look for it in Asian markets or the international aisle. Brands like Bob’s Red Mill or Erawan work well. The red bean paste comes in sweet or unsweetened (I prefer unsweetened to control the sugar level). If you’re making your own paste, adzuki beans are the traditional choice (frozen works in a pinch).

No red bean paste? Sweet potato puree can work in a pinch, though the flavor differs. Out of glutinous rice flour? Mochiko flour is the same thing. The coconut milk adds richness but almond milk works if you want it lighter. For the cornstarch, arrowroot powder is a direct swap at the same ratio.

Store the flour in an airtight container for up to 6 months. The rice cakes keep 3-4 days at room temperature in a sealed container, or freeze for 1 month. Bring to room temp before serving for best texture.

Step-by-Step Instructions for Chinese Red Bean Rice Cake

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Rice Cake Batter

In a large mixing bowl, whisk together the 2 cups Glutinous Rice Flour, 0.5 cup Granulated Sugar, and 0.25 tsp Salt until fully combined. I like to sift the glutinous rice flour first to prevent lumps—this ensures an ultra-smooth batter.

Gradually pour in the 1.25 cups Water and 0.25 cup Coconut Milk while whisking continuously. Then add the 1 tsp Vanilla Extract and 2 tbsp Vegetable Oil, mixing until you have a silky, lump-free batter that resembles thin pancake batter. Let it rest for 10 minutes to allow the flour to fully hydrate.

Step 2: Steam the Rice Cake Base

Lightly grease an 8-inch round cake pan with a bit of the vegetable oil and line the bottom with parchment paper. Pour in the batter, smoothing the top with a spatula. Place the pan in a steamer with boiling water, ensuring the water doesn’t touch the pan.

Cover and steam over high heat for 25-30 minutes until the surface looks set and a toothpick inserted in the center comes out clean. You’ll notice the cake pulls slightly away from the edges when it’s done. Remove from the steamer and let it cool completely—this prevents it from collapsing.

Step 3: Add the Red Bean Paste Layer

Once the rice cake base is cool to the touch, spread the 1.5 cups Red Bean Paste evenly over the top, leaving a ½-inch border around the edge. I use a spatula dipped in warm water to help spread it smoothly without tearing the cake.

For a marbled effect, you can gently swirl the red bean paste into the top layer of the cake with a butter knife. This adds visual appeal and distributes the flavor more evenly throughout each bite. The paste should be thick enough to hold its shape but still spreadable.

Step 4: Steam Again to Set the Layers

Return the cake to the steamer and steam for another 15-20 minutes over medium-high heat. This second steaming ensures the red bean paste melts slightly into the cake, creating a harmonious blend of flavors and textures.

You’ll know it’s ready when the red bean paste looks glossy and slightly set. Remove from the steamer and let it cool for 10 minutes before proceeding. This cooling period helps the layers firm up, making it easier to handle.

Step 5: Cut and Garnish the Rice Cake

Dust your work surface with the 2 tbsp Cornstarch to prevent sticking. Carefully invert the cake onto the surface and peel off the parchment paper. Use a sharp knife to cut the cake into 8 equal wedges or 16 small squares, wiping the blade with a damp cloth between cuts for clean edges.

Arrange the pieces on a serving plate and sprinkle with the 1 tbsp Toasted Sesame Seeds for a nutty finish. Serve warm or at room temperature—each piece should have a slightly chewy texture with a sweet, earthy red bean flavor that’s perfectly balanced by the coconut and vanilla notes.

Make-Ahead Tips for This Dish

Prep the Night Before

Mix your batter the evening before and let it rest in the fridge. The glutinous rice flour hydrates fully overnight, improving texture. Just whisk in 1.25 cups warm water and 0.25 cup coconut milk the next morning before steaming. 💡

Steam in Batches

If hosting, steam the base up to 1 day ahead and store at room temp. Add the red bean paste layer and re-steam 20 minutes before serving. This keeps the cake fresh without last-minute stress.

Freeze for Later

Cut into portions and freeze in a single layer on a tray first. Once solid, transfer to a bag with parchment between layers. Thaw overnight in the fridge and steam 10 minutes to revive. ❄️

Room Temp Storage

Keep in an airtight container with parchment between layers for 3-4 days. The texture stays chewy best at room temperature, not refrigerated.

Re-Steam for Freshness

If the cake dries out, steam for 5-7 minutes to restore moisture. Spritz with water before steaming for extra softness. Works like magic!

Garnish Last

Add toasted sesame seeds just before serving to keep them crisp. Store seeds separately in a cool, dry place for up to 3 months.

Frequently Asked Questions