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My Mom's Chinese Baked Sticky Rice Red Bean Paste Cake - celebrate Chinese New Year with this sticky rice cake that includes a sweet red bean paste filling

Mom's Baked Coconut Sticky Rice Red Bean Paste Cake

Servings 16


  • 3 eggs
  • 1 1/2 cups organic sugar
  • 1 can coconut milk + enough water to make 2 1/2 cups in total
  • 1/2 cup flavorless oil
  • 1 pound ~ 4 cups sweet rice flour
  • 2 teaspoons baking powder
  • 1 can red bean paste


  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat eggs; add sugar, coconut milk/water, and oil and beat until blended. Sift together sweet rice flour and baking powder. Add to liquid mixture and mix well.
  3. Pour half of batter into lightly greased 9" square pan. Bake for 10-15 minutes.
  4. Take pan out of the oven and spread red bean paste on top.
  5. Pour remaining batter into pan and spread over red bean paste.
  6. Bake another 35-40 minutes until lightly browned on top.