Red Bean Sticky Rice Roll 豆沙糯米卷

I made some Purple Sweet Potato Mochi with my leftover sweet rice flour last week and yesterday I used it for some sticky rice roll. From previous experience I notice that treats made with Thai glutinous rice flour are more likely to become hard the next day and have to be softened in the microwave for a couple of seconds before serving. I’ve switched to Japanese sweet rice flour (mochiko flour) as the confections stay soft longer.

This recipe can be easily tweaked to fit personal preference. I have included a small amount of oil so it won’t stick like crazy during kneading. For a firmer texture simply add less water. The amount of red bean paste filling could be as thick or as little as you like. I only spread a thin layer of filling as I didn’t like it too sweet. For a different flavor, you may add other fillings such as Lotus Seed Paste, Chestnut Paste and Purple Sweet Potato Paste. Rolling the dough in roasted coconut shreds or powdered peanut is also a good idea.

Red Bean Sticky Rice Roll

Makes 16


120 g glutinous rice flour (I used Mochiko flour)
40 g rice flour
70 g granulated sugar (I used organic cane sugar)
185 g water
1 Tbsp grapeseed oil or any light tasting cooking oil
100 g red bean paste (see recipe here)
2 Tbsp cooked glutinous rice flour, for coating


糯米粉 120克 (EC用日本mochiko糯米粉)
粘米粉 40克
細砂糖 70克 (EC用有機蔗糖)
水 185克
葡萄籽油或任何淡味食油 1湯匙
紅豆餡 100克(食譜可參考這裡)
糕粉(即炒熟糯米粉) 2湯匙(防沾用)

Directions 做法

Cook 2 tablespoons of glutinous rice flour in a non-stick skillet over medium low heat until the color turns light yellow. Remove from heat and set aside to cool completely.

Place glutinous rice flour and rice flour in a large mixing bowl then whisk to combine. Combine sugar and water in a saucepan and heat on low until sugar has dissolved. Pour warm sugar mixture and oil into the flour mixture in three parts and whisk until incorporated.

Transfer mixture into a thinly oiled plate. Cover with plastic wrap or aluminum foil and steam for 15 to 20 minutes.

Cool slightly then scrape the dough out. Knead dough until it is smooth and elastic (either knead the dough in a ziploc bag or wear plastic disposable gloves as the dough is very sticky).

While the dough is still warm, place it on a large piece of parchment paper and, with a rolling pin, roll dough into a rectangular sheet of 1/8″ thickness (place another piece of parchment paper on top if the dough sticks to the rolling pin).

Spread an even layer of red bean paste on top then roll up the sheet from the long edge into a log. Coat with cooked glutinous rice flour. Wrap log with plastic wrap (I cut the log in half) and refrigerate for 30 minutes to set.

Remove plastic wrap and cut into 3 cm chunks, about 16 pieces, before serving.

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