This deliciously addictive Gluten Free Sweet Red Bean Oven Rice Cake has the best of both worlds – the rich buttery taste of a regular cake but has the chewy(but not overly chewy) smooth texture of a rice cake. Koreans, especially those who live outside of Korea love this cake because it reminds them of the traditional Korean rice cake but it is easy enough to make at home. The ingredients are also pretty easy to get since it uses just Sweet Rice flour which is now readily available in most markets.
I first got to taste this gluten free Sweet Red Bean Oven Rice Cake at my friend SoYoung’s house many years ago after I first found out I had gluten intolerance. I was still very weak after my gall bladder surgery and she invited me for lunch and this wonderful sweet dessert afterwards. She made it for me to help me get my cake fix and once I tasted it, I was totally hooked on it. It was so good, I think I ate it straight for many weeks after! I am always grateful for her for this wonderful recipe.
Recipe for Gluten Free Sweet Red Bean oven Rice Cake
Servings: 10 Cooking Time: 10 min prep + 1 hr baking Difficulty: Easy
Ingredients
- 1 lb sweet rice flour (= 1 pkg Mochiko powder)
- 1/2 ~ 1 C sugar
- 2 C milk
- 1 stick (or 4 oz) of salted butter (softened or melted)
- 2 eggs
- 1 Tbs vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 ~ 1 can Azuki red bean paste OR 1 C home made red bean paste
- 1 C chopped nuts (walnuts or pecans will do fine!) – optional
- 9×5 loaf pan
Directions
Preheat oven to 350°F or 180°C.
- In a mixing bowl, combine rice flour, baking powder and salt.
Mixing bowl with flour, baking powder, salt - Add milk, eggs, butter, vanilla extract and sugar.
Rice cake batter with eggs, butter, milk - Mix with cake mixer for 3 min. or more until well blended with little or no lumps. Like so~ it looks almost exactly like a regular cake batter, doesn’t it? 🙂
Rice cake batter mixed - Fold in red bean paste into the batter.
Folding in red bean paste into rice cake batter - Chop nuts and add to batter.
Chopping walnuts - Pour batter into a 9×5 non-stick loaf pan and bake for 1 hour at 350°F. The cake is done when a toothpick comes out clean after poking the cake. I prefer to over bake then under bake because the top comes out nice and crusty when baked until golden brown.
Oven Baked Sweet Rice Cake One note about baking rice cakes — depending on the pan, it may sometimes stick to the sides of the pan. Lightly grease the sides of the pan if you want to make sure the cake comes out cleanly.
Sweet Red Bean rice cake baked in pumpkin bread pan I bought this loaf pan for baking pumpkin bread but the rice cake came out even better looking than the bread. It also tasted great because it was crispy on both sides and it was a great hit at my Studio Mari open house!
Storage
- Store the cake at room temperature for 2-3 days. You can also freeze it right away and it will taste freshly baked when you defrost.
Variations
- Use less or no butter for a more traditional rice cake consistency
- Use less or more sugar to taste
- Add raisins or pine nuts for additional flavor
- Bake it in thin like brownie and you will have more crispy result
Enjoy this yummy Korean gluten free sweet red bean rice cake or tteok ppang with some ice cream!
Holiday Dressup!
I decorated and took some pictures of my Tteok ppang (gluen free oven rice cake) decorated for Christmas! And I had fun taking pictures of it along a pumpkin bread that I baked at the same time.
Gluten Free Sweet Red Bean Rice Cake (Tteok Ppang)
Ingredients
- 1 lb sweet rice flour
- 1/2 to 1 cup sugar
- 2 cup milk
- 4 oz salted butter (softened or melted)
- 2 eggs
- 1 Tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 to 1 can Azuki red bean paste (OR 1 C home made red bean paste)
- 1 cup chopped nuts (walnuts or pecans will do fine!) – optional
- 1 9×5 loaf pan
Instructions
- Preheat oven to 350°F or 180°C.
- In a mixing bowl, combine rice flour, baking powder and salt.
- Add milk, vanilla extract, eggs, butter and sugar to flour mixture.
- Mix with cake mixer for 3 min. or more until well blended with little or no lumps.
- Fold in red bean paste into the batter.
- Chop nuts and add to batter.
- Pour batter into a 9×5 non-stick loaf pan and bake for 1 hour at 350°F. The cake is done when a toothpick comes out clean after poking the cake.
Tips & Notes:
Add raisins or pine nuts for additional flavor
We followed the recipe exactly – used 1/2 cup sugar since the rice cake includes sweet red bean paste, plus we added raisins too. We filled a bundt cake – it didn’t look as pretty when we flipped out the cake …. looked better with the crusty top showing. Definitely wait until it’s completely cool to slice the cake. I wouldn’t recommend the bundt pan – I think the loaf pan or 8×8 pan will look better. Actually the cupcake shape probably tastes best b/c you’d get more of the crusty parts, which is the best part 🙂 Thanks for sharing this recipe!
Hi there! Thank you for creating and sharing this dish with the world.
I attempted to create this dish and realized after it was finished that I used a different sized bread pan. I used a 9.25×5.25×2.75 bread pan.
Would you have any suggestions on how I could alter this recipe to fit this pan?
Thank you so much!
Hi – I think it should work ok. The pan size doesn’t have to be exact. Just big enough to hold everything. The baking time may be different though, So you are saying your bread pan is bigger in which case, you may want to check a bit earlier to see if it’s looking baked. Other than that, it should work fine. Let me know if you have more questions. Thank you!
Oh my gosh! The taste!! Outstanding!! Thank you!!
Bit stickier than I was anticipating, so baking it just a bit longer… overall, will make again and again and again!! Thank you!!
Yay!! Thank you so much Dani!! Because of the sweet rice flour, it’s supposed to be sticky and chewy – like a tteok. But hopefully it came out better after longer baking time.