Sweet Rice Cake with Red Beans and Coconut Milk

Right now, we are celebrating the Chinese New Year.  According to the tradition, the celebration lasts for 15 days.  It is just like Christmas for American people.  We get together with families and friends, partying, eating, drinking and having a wonderful time.  And we have some traditional holiday food too.  Sweet rice cake is one of them.

Ok, I am crazy about sweet rice cakes.  I have met any sweet rice cake I don’t like.  Sweet, savory, spicy… love them all.  One of my favorites is the traditional sweet rice cake with brown sugar. I add red beans and coconut milk to add more flavor and texture.  And it turns out fantastic! 

You can serve the sliced sweet cake right away, and you can pan fry them like I do.  It is so so so good that we always have to fight for the last piece. O(∩_∩)O~


1 package of sweet rice flour (16 oz)
1package of red beans (12 oz)
1 3/4 to 2 cups coconut milk
1  to 1 1/4 cup packed dark brown sugar  (use more if you have a sweet tooth)
water for boiling

I love red beans.  So I use the whole package here.  You can use half or 2/3 package.

I use light coconut milk from trader joe’s.  It tastes good and contains less fat and calories than the regular coconut milk. O(∩_∩)O~


Add water and red beans to a medium stock pot.  Heat it on high heat.  When the water boils, reduce to medium heat and cook for 50 to 60 minutes just until the beans are tender but don’t fall apart yet.

Drain the beans well.

In a medium mixing bowl, whisk together sweet rice flour and dark brown sugar.

Add coconut milk and whisk just until the dry flour is gone.

With a rubber spatula, fold in cooked red beans.

Spray a round glass bowl, and line up with parchment paper.

Steam the sweet rice cake on a vegetable steamer  in a covered pot. I love to use Lodge 6 quart Dutch oven for steaming.  Steam over medium heat for about 60 to 70 minutes.

Now it is done.

Remove from glass bowl

Remove parchment paper.  Isn’t it beautiful?

You can serve it immediately.  The sweet rice cake might be sticky now.  Dip the knife into cold water with every cut.  It helps to make it easier to slice the sweet rice cake.

It is good the way it is right now.

After refrigerating for a couple days, the cake begins to harden. 

Cut into thick slices.

Heat a cast iron pan over low heat.  Add 1 to 2 teaspoons cooking oil.

Add sliced sweet rice cake.

Flip them when the bottom side is gold brown.

Flip them when the bottom side is gold brown.

Cook until both sides are golden brown.

It takes time to make great pan-fried sweet rice cake.  Heating over low heat means longer cooking time but also means they will get crunchier and crispier on the outside. 

Top with honey if you like.

Now it is time to enjoy!  It is crunchy and crispy on the outside, soft and sweet and sort of gooey on the inside.  O(∩_∩)O~