Chinese Sticky Rice Cake
This rice cake is a sweet dessert made with glutinous rice flour (also called sweet rice flour) and red bean paste. The recipe was given to me by my Chinese sister-in-law. It has a firm custard-like texture, which is different for many Western palates and is a favorite of my family.
milk
2 ½
cups
sweet rice flour (mochiko)
1
(16 ounce) box
white sugar
1 ½
cups
canola oil
1
cup
baking powder
1
teaspoon
eggs, beaten
3
large
sweetened red bean paste
½
(18.75 ounce) can
toasted sesame seeds
2
tablespoons
 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-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.
