These sweet rice cakes (糯米餅) have a chewy mochi-like exterior and a smooth red bean paste filling. This recipe makes 13 to 14 cakes, but you can easily double the recipe below for a larger batch (which is my mom’s original recipe). I used my homemade red bean paste, which is a lot less sweet than store-bought versions. When measuring dry ingredients, I typically use a scale, and I measured the flours and sugar by weight when testing the recipe. I recommend that you do the same if you own a scale.You can either cook the cakes in the oven or pan fry them. The cakes are less greasy using the oven method, but they do not brown. My preferred method is to pan fry the cakes. They develop a lovely golden crust, but the cakes will be greasier to touch.