Ginger-Sweet Red Bean Cakes

Soft glutinous-rice cakes cradle ginger-brightened sweet red-bean paste, finished with toasted sesame. They echo the late-Edo street fare of Noodles After the Evening Bell, when temple bells sent laborers into alleys thick with steam and lantern light.

Serves 4

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups canned sweetened red bean paste
• 1 1/2 cups glutinous rice flour
• 3/4 cup water
• 3 tbsp granulated sugar
• 2 inch piece fresh ginger
• 2 tbsp vegetable oil
• 2 tbsp toasted sesame seeds

Instructions

1. 1Peel and finely grate ginger, then stir it together with sugar and water until sugar dissolves.
2. 2Mix glutinous rice flour with remaining water and vegetable oil until a smooth, slightly sticky dough forms.
3. 3Divide dough into 8 equal pieces and flatten each into a 3-inch disk, place a spoonful of red bean paste in the center of four disks.
4. 4Top each filled disk with an unfilled disk and pinch edges firmly to seal, forming four plump cakes.
5. 5Heat remaining oil in a nonstick skillet over medium heat, cook cakes 4 minutes per side until golden and warmed through, then sprinkle with sesame seeds before serving.