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Red Bean Rice Cake

Red Bean Rice Cake

Holly Ford
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cuisine Korean
Servings 24 pieces


  • 2 cup rice four preferred short grain rice flour
  • 2-1/2 teaspoon baking powder
  • 1 can 18 oz, 520g sweet red beans
  • 1-1/4 cup sweet condensed milk
  • 2 eggs slightly beaten
  • 1/2 cup melted butter


  • Preheat the oven to 350˚F (170˚C)
  • In a bowl combine flour and the baking powder. Set aside.
  • In another large mixing bowl, mix red beans, condensed milk, eggs, and butter. Add the flour mixture to the red bean mixture and mix well with a spoon or spatula.
  • Grease the 9x13 inch pan and/or line with parchment paper. Pour the mixture in the pan and even out the top. Bake in the oven for 30-40 minutes or until the toothpick comes out clean.
  • Let the cake cool completely in the pan. Cut into desired size. The cake can stay fresh on the room temperature for 3 days.
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