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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan. | 2. In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom. | 3. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	unsalted melted	684.0	31.428	21.372	57.6
white sugar	1 1/4	cups		967.5	249.95	0.0	0.0
egg	3			214.5	1.08	18.84	14.265
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
rice flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
red bean paste	1	can	sweetened	929.6552	169.0759	62.1517	2.9241

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.