Chewy and Sweet LA Glutinous Rice Cake
Macarong Yeosa’s Recipe: Crispy Outside, Chewy Inside LA Glutinous Rice Cake
Introducing Macarong Yeosa’s easy-to-make LA Glutinous Rice Cake recipe. Enjoy making this glutinous rice cake, also known as glutinous rice pie, which is crispy on the outside, chewy on the inside, and packed with sweet candied beans! It’s perfect as a snack or a satisfying meal. Let’s create a delicious glutinous rice cake together!
Making Glutinous Rice Cake
- 500g Wet-milled glutinous rice flour
- 70g Granulated sugar
- 8g Baking powder
- 4g Baking soda
- 3g Salt
- 300ml Milk
- 200g Roasted peanuts
- 100g Candied black beans
- 100g Candied peas
- 100g Candied red beans
Cooking Instructions
Step 1
TIP: This recipe was made using 1/2 of the original ingredient amounts. I used dry-milled glutinous rice flour instead of wet-milled, water instead of milk, and only candied black beans and peas. I made the candied beans myself by boiling black soybeans and peas I had at home and then simmering them with sugar. First, I soaked about one cup of black soybeans, boiled them, and then drained only the beans.
Step 2
Boil the peas until tender and drain them. This process helps remove any astringency and ensures a soft texture.
Step 3
Mix the boiled beans and sugar in a 1:1 ratio and simmer them slowly over low heat. Be careful not to mash the beans, and cook until they become glossy.
Step 4
The sweet, simmered pea candy is ready! They have a lovely brown hue and already look delicious!
Step 5
The original recipe calls for wet-milled glutinous rice flour, but I used dry-milled glutinous rice flour purchased from Oasis Market. Dry-milled flour absorbs more liquid, so it’s advisable to adjust the amount of water. Prepare 250g of dry-milled glutinous rice flour for this half-batch recipe.
Step 6
Add the sugar and the homemade candied beans to the prepared glutinous rice flour. If you have them, adding the peanuts and candied red beans specified in the recipe will enhance the flavor even further.
Step 7
I used water instead of milk. Considering that dry-milled glutinous rice flour absorbs a lot of moisture, I added 300ml of water. The batter achieved a suitable consistency, not too watery like the original recipe’s description. (Adjust water amount when using dry-milled glutinous rice flour.)
Step 8
Line the baking pan with parchment paper or grease it thoroughly with oil. This will help the cake release cleanly from the pan after baking.
Step 9
Pour all the glutinous rice cake batter into the prepared pan and spread it evenly. This glutinous rice cake requires no separate fermentation process; you simply mix all the ingredients together at once and bake. Place it in a preheated oven at 180°C (350°F) and bake for 40 minutes.
Step 10
I added a little extra time to bake it until golden brown. The appearance right out of the oven is truly appetizing! ^^
Step 11
After baking, let the glutinous rice cake cool sufficiently before removing it from the pan. It’s best to let it cool completely before slicing to prevent it from crumbling and to achieve neat pieces. Cut it into your desired serving sizes.
Step 12
The thick slices of glutinous rice cake boast a crispy exterior and a wonderfully chewy, moist interior. The sweet candied beans add delightful bursts of flavor and texture with every bite. Doesn’t it look incredibly delicious?
Step 13
This glutinous rice cake, with its crispy outside and chewy inside, is one of my absolute favorite treats. The candied beans inside are perfectly sweet, not overly so, which elevates the overall flavor of the glutinous rice cake.
Step 14
This glutinous rice cake, which resembles a nutritious sticky rice cake or a delicious bread, is incredibly easy to make and is packed with both flavor and nutritional benefits. Enjoy this delightful LA glutinous rice cake as a snack when you’re feeling peckish or even as a satisfying meal replacement. Make it at home and enjoy! ^^
