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

1. Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.
2. Mix rice flour, canola oil, milk, sugar, and baking powder in a large bowl. Stir in the beaten eggs. Pour the mixture into the baking pan. Drop small spoonfuls of the red bean paste into the flour mixture about 1 to 2 inches apart, making sure that the red bean paste is covered by the flour mixture. Sprinkle with toasted sesame seeds.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

sweet rice flour, canola oil, milk, white sugar, baking powder, eggs, red bean, sesame seeds

Taken from www.allrecipes.com/recipe/202380/chinese-sticky-rice-cake/ (may not work)