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Chinese Sticky Rice Cake
- 1 (16 ounce) box sweet rice flour (mochiko)
- 1 cup canola oil
- 2 1/2 cups milk
- 1 1/2 cups white sugar
- 1 teaspoon baking powder
- 3 eggs, beaten
- 1/2 (18.75 ounce) can sweetened red bean paste
- 2 tablespoons toasted sesame seeds
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|Serving Size 1/24 of a recipe|
|Amount Per Serving|
|Total Fat 11g|
|Saturated Fat 1.3g|
|Total Carbohydrate 35.2g|
|Dietary Fiber 0.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|