Name: Sweet Rice & Red Bean Snacking Cake
Prep time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 1/2 cups sweet rice flour (mochiko); 1/2 cup all-purpose flour; 1 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp fine sea salt; 1 cup unsweetened coconut milk; 1/4 cup neutral oil (like grapeseed or canola); 2 large eggs; 1 tsp vanilla extract; 1/2 cup roasted chestnuts, chopped (from Korean grocery, optional but highly recommended); 1/2 cup sweetened red bean paste (pat, from Korean grocery); 2 tbsp black sesame seeds

Sweet Rice & Red Bean Snacking Cake

CrushedLemon1034

Inspired by the playful and snackable spirit of Korean bakeries and modern snacking cake technique, this Sweet Rice & Red Bean Snacking Cake is chewy, moist, and a little adventurous. Mochiko (sweet rice flour) gives it a toothsome, bouncy texture reminiscent of Korean tteok (rice cake), while coconut milk keeps it rich and tender. Swirls of sweet red bean paste and nuggets of roasted chestnut add a taste of Korea’s most beloved flavors, and a sprinkle of black sesame on top finishes this bake with dramatic flair. Perfect with tea, as a grab-and-go treat, or to impress at a potluck.

Ingredients

Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8x8 inch square baking pan and line with parchment paper.
In a large bowl, whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, whisk coconut milk, oil, eggs, and vanilla until smooth.
Pour the wet ingredients into the dry and stir just until combined. Fold in the chopped chestnuts, if using.
Pour half the batter into the prepared pan. Dollop half the red bean paste over the batter and swirl gently with a knife or skewer. Repeat with remaining batter and red bean paste, creating swirls on top.
Sprinkle the black sesame seeds evenly over the surface.
Bake for 33-38 minutes, until the cake is set and a toothpick inserted in the center comes out mostly clean (a little gooeyness from the red bean is fine).
Let cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.