Prep Time::15 mins
Cook Time::55 mins
Additional Time::10 mins
Total Time:: 1 hr 20 mins
Servings::24
Yield::1 (9×13-inch) cake
Ingredients
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2 ½ cups milk
1 (16 ounce) box sweet rice flour (mochiko)
1 ½ cups white sugar
1 cup canola oil
1 teaspoon baking powder
3 large eggs, beaten
½ (18.75 ounce) can sweetened red bean paste
2 tablespoons toasted sesame seeds
Directions
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking pan.
Mix together milk, rice flour, sugar, canola oil, and baking powder in a large bowl until combined. Stir in beaten eggs until incorporated. Pour mixture into the prepared baking pan.
Drop small spoonfuls of red bean paste into batter, 1 to 2 inches apart; make sure red bean paste is covered by batter. Sprinkle with sesame seeds.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.