Sweet rice cakes are typical Korean dessert. There are several kinds you can choose from - plain rice cakes to fancy kind that have sweet fillings inside. One of the popular rice cake these days is this banana rice cakes. These banana rice cakes have been showing up in a ton of Instagram and Facebook posts recently. The sticky rice cakes are filled with sweet banana paste filling and coated with castella cake crumbs. Castella cake is like a sponge cake made of flour, sugar, eggs and starch syrup. You can find it in any Asian bakery.

Pretty to look at, and delicious to taste, these banana rice cake are an instant hit for many people. It is quite simple and easy to make with a few simple ingredients! 

You will need sweet rice flour, banana, and castella for the cake part. You will also need sugar, egg, cream, and banana for paste filling.

You will want to make banana paste filling first. Combine mashed banana, egg yolk, powdered sugar and a little bit of cream or milk.

Whisk over low heat until it thickens and form into paste. Set aside to cool.

To make the rice cake, combine sweet rice flour, sugar, salt and mashed banana. Stir with fork until moistened.

Rub with your hand until it forms to coarse crumbs. Add hot water and knead.

It should form into tight dough, not too sticky.

Take a piece of dough and flatten. Place a spoonful of filling in the center, bring the edges together and pinch. 

Shape the ball into slightly oval shape. Repeat the rest of the dough.

Cook them in the boiling water for 3-4 minutes.

Plunge them into ice water to cool down.

Wipe them to dry with clean cloth or paper towel.

Meanwhile process the castella ito crumble in a heavy duty blender.

Roll the rice cakes in the castella crumbs. That's all.

Chewy, sticky rice cakes filled with sweet banana filling. The castella crumbs are silky soft and moist, it goes really well with the rice cakes. This will be an eye catching treat to anyone; lovely cake to enjoy after the spicy Korean meals, right? Hope you get to try this recipe.

~ Holly

Banana Rice Cakes

makes about 10 cakes


  • 1-1/2 cup sweet rice flour
  • 1/4 cup sugar
  • pinch salt
  • 1 ripen banana, mashed
  • 1 block castella cake, finely crumbled
  • 3/4 to 1 cup hot water
For the banana filling
  • 2 ripen bananas. mashed
  • 3 egg yolks
  • 1/4 cup powdered sugar
  • 3 tablespoon light cream or milk
  • pinch salt


  1. To make the banana filling, whisk all the ingredients in a small pot over low heat. Cook until it thickens and forms into paste, about 5 minutes, whisking often.
  2. For the rice cake, mix sweet rice flour, sugar and salt in a large mixing bowl. Add mashed banana and stir with fork to mix. Rub the mixture with your hands until it forms coarse crumbs. 
  3. Add the hot water and mix to form a dough. Knead for 1 minute. Adjust the amount of water so that the dough feels not overly sticky. It shouldn't stick to your hands.
  4. Take a piece out of the dough and flatten on your hand. Place a spoonful of banana filling in the center, gather up the edge and pinch to seal forming oval shape of cake. Repeat the rest.
  5. Bring a pot of water to boil. Add the rice cakes and cook until they float to the surface, about 2-3 minutes. Take the cakes out of hot water and plunge then into ice water to cool down immediately. Wipe out the extra moisture of rice cakes with a clean cloth or paper towel.
  6. Place castella crumbs in a shallow tray. Roll the rice cakes to coat. Serve at room temperature. Store them in an airtight container and they can keep soft for 2 days. 

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