Chinese Sticky Rice Cake

1 (16 ounce) box sweet rice flour (mochiko)

1 cup canola oil

2 ½ cups milk

1 ½ cups white sugar

1 teaspoon baking powder

3 eggs, beaten

½ (18.75 ounce) can sweetened red bean paste

2 tablespoons toasted sesame seeds

Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan.

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.

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.