Sweet Rice Bundt Cake

Sweet Rice Mini Bundt Cake is a great naturally gluten free dessert or snack that's made with wholesome freshly milled brown sweet rice flour. Addition of sweet red bean paste gives this cake a great Korean flavor.
Course Dessert
Cuisine Korean
Keyword brown rice, gluten free dessert, rice bread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 mini bundt cakes
Calories 288kcal
Author JinJoo Lee


Dry Mixture

  • 1 cup brown sweet rice flour
  • 1 cup sweet rice flour
  • 1/2 cup sugar (I used organic)
  • 1 tsp fine sea salt
  • 1 tsp baking powder

Wet Mixture

  • 1 cup whole milk
  • 2 oz unsalted butter melted
  • 2 each egg
  • 1/2 cup sweet red bean paste (anko)
  • 1 tsp vanilla extract


  • Preheat oven to 350°F (180°C).
  • Grind sweet rice and brown rice in the Nutrimill grinder at the finest setting. 1 cup sweet rice produces about 1 1/2 cup ground flour. If you don't want to use a Nutrimill grinder, just buy and use sweet brown rice flour and sweet rice flour (mochiko).
  • Melt butter in the microwave until it becomes fully liquid.
  • Spray or brush mini bundt cake pan and/or cakelette pan with oil to prevent sticking.
  • In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour. 
  • Add salt and baking powder. Mix dry powder with a whisk.
  • Add milk, vanilla extract, eggs, butter and sugar to dry mixture in 6.
  • If using a cake mixer, mix for 3 min. or more until well blended with no lumps. I used a hand whisk and it was quite easy to mix so you can do it without a cake mixer if you don't have one.
  • Fold in red bean paste into the batter.
  • When red bean paste is evenly mixed in, pour batter into cake molds.
  • For mini bundt cake pans, bake for 35 minutes. For cakelettes, bake for 25 minutes or until a toothpick comes out clean when inserted into the thickest part of the batter. 


  • Can also be baked in one regular bundt cake pan. Bake for 40 to 45 minutes. 
  • Substitute for sweet brown rice flour, is to use just sweet rice flour all the way!
  • Add chopped walnuts or almonds for more crunch and nutty flavor
  • Add dried fruits like raisins and cranberries
  • Dust the top with powdered sugar to make it even more pretty
  • Can be stored at room temperature for 3-4 days. 
  • Freeze leftovers for later. Just thaw and enjoy or heat in the microwave for few seconds.
  • Enjoy with some Korean green or chrysanthemum tea. Or Coffee!


Calories: 288kcal | Carbohydrates: 32g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 252mg | Potassium: 86mg | Sugar: 14g | Vitamin A: 2935IU | Vitamin C: 0.8mg | Calcium: 100mg | Iron: 1.3mg