I get a lot of requests for rice cake recipes, but truth be told, I am not an expert on the subject matter. I don't think rice cake recipes are very complicated, but the kneading part requires some professional-level judgement on the amount of water it needs and, of course, lots of patience. After my semi-failed attempt to make homemade rice cake last time, I have been eagerly looking for rice cake recipes that are fail-proof and also easy to make. I didn't have to go far to find one.
Awhile ago, I was chatting with my mom in her kitchen and found something wrapped in aluminum foil. I asked mom what it is, and she told me to just try a piece. On the first bite, I knew this was what I've been looking for. It was deliciously chewy and also crunch when you bite on the nuts. And it seemed easy to make. When I asked for a recipe, she already had one written out for me.
Mochiko sweet rice flour (1 box)
baking powder (1 1/2 tsp)
baking soda (1 tsp)
salt (1 tsp)
sugar (1 tbl)
honey (2 tbl)
azuki bean/red bean (1 can)
raisin, pine nut, walnut (2 cup)
milk (2 cup)
egg (1 medium)
1.Pour the whole box of Mochiko sweet rice flour.
2.Add 1 1/2 tsp of baking powder, 1 tsp of baking soda, and 1 tsp of salt, and mix well.
3.Add a mix of sugar, honey, egg, and milk.
4.Add a can of red beans/azuki beans. Instead of canned azuki beans, you can boil azuki beans and add some extra sugarboiled red bean, or use red bean paste (in the picture).
5.Add the remaining ingredients altogether (canned azuki beans, raisin, pine nuts, and walnuts) and mix well..
6.Grease a 9x5 pan with butter.
7.Pour the mix into the pre-greased loaf pan.
8.Bake for 30 minutes at 375 degrees. Then cover the top with an aluminum foil and bake for another 20 minutes.