Cake made with glutinous rice and dried beans
Common food
Photo: Wikipedia
A traditional, subtly sweet steamed or baked cake made primarily from glutinous rice flour and sweet red bean paste, offering a uniquely chewy, mochi-like texture. Its flavor is mild and earthy, with the beans providing a gentle sweetness against the neutral rice base. Nutritionally, it's a low-fat, high-carbohydrate energy source with a notable amount of plant-based protein and fiber.
Calorie split: 17% protein · 80% carbs · 3% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its comforting, nostalgic taste and satisfyingly dense, chewy texture that feels like a treat without being overly sweet. It's deeply embedded in festival culture and home cooking, symbolizing togetherness and tradition.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate content can cause rapid blood sugar spikes, making it less suitable for those managing diabetes or insulin resistance. To mitigate this, pair a small slice with a source of protein or healthy fat (like a handful of nuts or a cup of unsweetened tea) and practice strict portion control. Also, be mindful if you have gluten sensitivity, as cross-contamination can occur.
Key benefits
- Provides sustained energy from complex carbohydrates.
- Good source of plant-based protein from red beans.
- High in dietary fiber, supporting digestive health.
- Naturally low in fat and contains no cholesterol.
- Often made with minimal added sugar, relying on bean sweetness.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'glutinous' in glutinous rice refers to its sticky, glue-like texture when cooked, not to the presence of gluten—it is naturally gluten-free.
Full nutrition (USDA data · scales with serving)
| Water | 52.4 g |
| Energy | 185 kcal |
| Protein | 7.8 g |
| Total lipid (fat) | 0.60 g |
| Carbohydrate, by difference | 36.1 g |
| Fiber, total dietary | 3.4 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 0.93 mg |
| Magnesium, Mg | 37.0 mg |
| Phosphorus, P | 81.0 mg |
| Potassium, K | 241 mg |
| Sodium, Na | 942 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.21 mg |
| Selenium, Se | 12.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.71 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 33.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 33.0 ug |
| Choline, total | 5.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.11 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.50 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.07 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.06 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.12 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.12 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.15 g |
| PUFA 18:2 | 0.14 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is this cake gluten-free?
The primary ingredients (glutinous rice flour and red beans) are naturally gluten-free. However, cross-contamination during processing or preparation is possible, so those with celiac disease should check labels or prepare it in a dedicated gluten-free kitchen.
Why is it called 'glutinous' if it doesn't contain gluten?
The term refers to the sticky, glue-like consistency of the rice flour when cooked, derived from the Latin 'gluten' meaning 'glue'. It is a misnomer regarding wheat gluten.
Can I make it healthier?
Yes. You can reduce added sugar, incorporate mashed beans for extra fiber, or use a blend of glutinous rice flour with higher-protein flours like chickpea flour. Steaming instead of frying also keeps it lower in fat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.85 kcal/g · 17% calories from protein · 3.4 g fiber · 1.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.91 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.