red bean sticky rice cakes 

#shorts
RECIPE
250g red beans
6 cups water
120g rock sugar, more to taste
pinch of salt
100g glutinous rice flour
90ml water
2 tbsp white sesame seeds
1. Rinse beans and discard any spoiled ones. Add to slow cooker together with water. Cook on high overnight.
2. The beans should be soft the next morning. Using a ladle, remove as much excess liquid as possible, then transfer the rest to a pan.
3. On low heat, add rock sugar + salt, then reduce the mixture for 3-5 minutes, stirring frequently to prevent burning. You should be able to see the bottom of the pan for at least 3 seconds when you draw a line in the mixture w/ a spatula. Remove from the heat and transfer to a bowl. The beans will continue to thicken into a paste as it cools.
4. Prepare a tray with sesame seeds, and 6 balls of red bean paste, 15g each.
5. In a bowl, combine glutinous rice flour and water to get a soft dough. If it's too sticky, add more GRF. Divide into 6 equal pieces. Using your thumb, create a hole in the middle, place a ball of red bean paste, then pinch the dough around the sides to seal. Roll into a ball, gently flatten with your palm, then press both sides into the sesame seeds so it's fully coated.
6. Pan-fry with some oil on medium-low heat until golden brown.
7. Serve while warm.
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