Steamed Hakka Rice Cakes with Mung Bean Filling
Traditional soft rice cakes from the Hakka tradition, featuring a tender, slightly chewy exterior wrapped around a sweet-savory mung bean paste filling. These delicate steamed treats are perfect for special occasions or as a tea-time indulgence.
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These traditional rice cakes are a beloved treat in Hakka communities, often prepared during festivals or family gatherings. The dough is soft and slightly sticky, giving way to a rich mung bean filling that can be adjusted to your taste—sweet, savory, or the classic sweet-salty combination.
Ingredients
rice flour
2 cups (300g)
warm water
1 to 1.25 cups (240-300ml)
mung beans (dehusked)
1 cup (200g)
sugar
3 to 4 tablespoons (adjust to taste)
salt
a pinch (optional, for sweet-salty version)
cooking oil
2 tablespoons, plus more for greasing
roasted peanuts
1/4 cup, finely crushed (optional)
banana leaves or parchment paper
for steaming
Instructions
1
Prepare the mung bean filling
Soak the hulled mung beans in water for at least 1 hour until softened. Drain and transfer to a pot with fresh water just covering the beans. Pressure cook on high for 15 minutes until very soft and mushy. Mash the cooked beans into a smooth paste.
2
Season and cook the filling
Add sugar and a tiny pinch of salt to the mung bean paste (skip salt if you prefer pure sweet). Stir in the cooking oil. Cook the mixture over medium heat in a wide pan, stirring constantly, until the paste thickens and holds together in a cohesive ball. Remove from heat and let cool slightly. Mix in the crushed roasted peanuts if using. Divide into 12 equal portions and roll each into a ball.
3
Make the rice cake dough
Place the rice flour in a large mixing bowl. Gradually add warm water while mixing with your hands or a wooden spoon. The dough should be soft but not sticky—add water slowly until you achieve a smooth, pliable consistency that holds together without crumbling.
4
Shape and fill the cakes
Divide the dough into 12 portions. Flatten each portion in your palm into a small disc. Place one mung bean ball in the center, then gather the edges up and around the filling, pinching to seal. Gently roll between your palms to form a smooth, rounded cake. Repeat with remaining dough and filling.
5
Steam the rice cakes
Line your steamer basket with banana leaves or parchment paper to prevent sticking. Arrange the shaped cakes with space between each one. Steam over boiling water for 20 to 25 minutes until the cakes become translucent and slightly puffed. Remove carefully and let cool briefly before serving.
