Since we are an Asian family, we like to cook all kinds of new things. This is an experimental recipe that actually went very well, thankfully.
Oven Temperature: 350˚F
Baking Time: 30-35 minutes
Makes: 40 squares (8×5)
2 1/2 cups of glutinous rice flour
1 1/2 cups of rice flour
1 1/4 cups granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla
19 fluid ounces coconut milk (found in a can)
1 package (11.4 ounces) red bean paste
Preheat your oven to 350˚F. In a large mixing bowl, combine both flours, sugar, baking powder, baking soda, and salt. Mix well then set aside.
In a medium mixing bowl, combine eggs, oil, vanilla, and coconut milk. Blend together until the oil is well incorporated.
Now, make a well in the rice flour mixture with your hands. Pour the coconut milk mixture into the flour mixture and whisk it well.
Split the batter into two equal portions. Take out a 9×13 inch pan and line it with foil. Spray the foil with baking spray or grease it and lightly coat it with flour. Pour one portion of the flour into the pan. Place in the oven for 15 minutes or until firm (it does not need to be browned.) Take the pan out of the oven and empty the package of red bean paste on top. Spread this evenly with a spoon leaving about a 1/4 inch of space around the edges.
Now, pour the remaining portion of batter into the pan and return this to the oven for 15-20 minutes or until the top is golden brown. Let the sticky rice cake cool completely before cutting. Enjoy!