Angko Rice Cake (Red Bean Paste Filled Rice Cake)
Angko Rice Cake (Red Bean Paste Filled Rice Cake)
Homemade Sweet Angko Rice Cake Recipe
I received an Angko Flower Cake as a gift, but the red bean paste flowers on top were too sweet for me to finish. I hated to waste them, so I wondered what I could do with the leftover paste. Inspired by the popularity of Angko Rice Cakes, I decided to make some! This recipe is perfect for using up leftover red bean paste and creating a delicious treat.
Basic Ingredients- 200g Dry non-glutinous rice flour
- 8 Tbsp Warm water (approx. 120ml)
- 200g Sweet red bean paste (anko paste, white bean paste, etc.)
Cooking Instructions
Step 1
First, prepare 200g of dry non-glutinous rice flour. Using commercially available dry rice flour is convenient and ensures a consistent texture. This is a crucial ingredient for achieving the perfect balance of softness and chewiness in your rice cakes.
Step 2
Now, it’s time to add water to the rice flour. Typically, the ratio is about 1 tablespoon of water per 100g of rice flour, but this can vary depending on the moisture content and type of flour. For 200g of rice flour, I’ve used 8 tablespoons (approximately 120ml). It’s best to add water gradually and check the consistency, rather than adding it all at once.
Step 3
As you mix the water with the rice flour, it’s important that the flour starts to clump together. If there isn’t enough water, the rice cake will be crumbly, and too much water will make it sticky. Ensure that all the flour particles are moistened evenly, with no dry spots remaining.
Step 4
The well-mixed rice flour should resemble coarse breadcrumbs or crumbled dough when squeezed in your hand – it should hold its shape but still be crumbly. Think of it like wet sand. If it feels too dry and doesn’t hold together, add more water, just 1-2 tablespoons at a time, checking the consistency after each addition. Be cautious, as adding too much water can make the dough too sticky and difficult to work with.
Step 5
Now, prepare your steamer. Once the water in the steamer is boiling vigorously, line the steamer basket with a damp, clean cheesecloth or a thin cotton cloth. Spread the prepared rice flour evenly over the cloth. Cover with the steamer lid and cook for about 20 minutes. Steaming the rice flour thoroughly is essential for a well-cooked rice cake.
Step 6
While the rice cake is steaming, prepare your workspace for kneading. You can use the Teflon mat that was in the steamer, or as I did, line a large cutting board with plastic wrap. To prevent the hot rice cake from sticking, lightly brush the plastic wrap with sesame oil. Also, apply a little sesame oil to your hands (wearing gloves is recommended for hygiene and to prevent sticking).
Step 7
The freshly steamed rice cake will be very hot, so be sure to wear gloves and handle it carefully. Transfer the hot rice cake from the steamer to your prepared cutting board or work surface. While it’s still hot, knead it vigorously. The amount of kneading you do will significantly impact the final texture of the rice cake.
Step 8
The more you knead the rice cake, the chewier and smoother the final Angko Rice Cake will be. The key is to knead until the dough becomes smooth and elastic. Continue to press and fold the dough with a spatula or your hands until it feels pliable and stretchy.
Step 9
There’s a special reason I decided to make these Angko Rice Cakes! I received a beautiful Angko Flower Cake as a gift, but the intricate red bean paste flowers on top were incredibly sweet, making it difficult to eat much of it. However, I felt it was a shame to waste such pretty paste, so I came up with the idea of using it to make popular Angko Rice Cakes. It’s a clever way to repurpose leftover Angko paste!
Step 10
Carefully remove the decorative Angko flowers from the cake. Break up any large clumps of the paste with your hands, mashing it into a smoother consistency that’s ready to be mixed into the dough. Since this paste was originally intended for delicious desserts, it’s perfectly suited to be the filling for our Angko Rice Cakes. It’s the best way to use up leftover paste!
Step 11
Roll out the kneaded rice cake dough thinly using a rolling pin. Aim for an even thickness that won’t tear when you add the filling. Place the prepared sweet red bean paste in a log shape along the center of the rolled-out dough. You can adjust the amount of filling to your preference.
Step 12
Carefully fold the dough in half over the red bean paste filling. Ensure the paste is completely enclosed and doesn’t leak out from the sides. Be gentle to avoid tearing the dough.
Step 13
Once the shape is formed, cut the rice cake into desired portions. If you want traditional Angko Rice Cake shapes, you can use a rice cake mold or stamp. Otherwise, simply use a knife to cut them into bite-sized pieces. Using a stamp will create pretty decorative patterns.
Step 14
Finally, brush a little sesame oil over the finished Angko Rice Cakes. This will give them a beautiful sheen, making them look more appealing, and add a subtle, delightful aroma that enhances the flavor. Your delicious Angko Rice Cakes are now complete!
Step 15
The combination of the wonderfully chewy rice cake and the sweet, luscious red bean paste filling is simply divine. These homemade Angko Rice Cakes are just as delicious and visually appealing as those sold in specialty rice cake shops. Enjoy making and savoring these delightful treats using leftover red bean paste or rice flour!
