Hey It's Jen Lou

A playful, double-mochiko fusion dish that brings Taiwanese-style wheel cakes and Southern fried chicken & waffles into one bite-sized handheld delight. Sweet red bean cakes meet crispy, mochiko-battered chicken—tied together with a drizzle of hot honey. Born from a sweet discovery of wheel cakes while in Vancouver and reinvented in your kitchen.

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🍽 Why You’ll Love This Recipe

• Double mochiko delight: chewy rice flour cakes + crunchy mochiko chicken
  
• Sweet-meets-savory fusion: inspired by classic Taiwanese desserts and Southern-style comfort
  
• Crowd-pleasing and photogenic: great for gatherings or weekend kitchen projects
  
• Make-ahead flexibility: cook in parts and assemble when ready
  

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🔪 Equipment You’ll Need

• Wheel cake pan (or Japanese imagawayaki pan)
  
• Mixing bowls & whisks
  
• Deep sauté pan or Dutch oven (for frying)
  
• Fine mesh sieve or cheesecloth (for honey)
  
• Measuring cups/spoons
  
• Skewers or small BBQ sticks (optional for presentation)

• Food processor
  

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🧁 Ingredients

For the Wheel Cakes (Makes 10)

• ¾ cup all-purpose flour
  
• ¼ cup cornstarch
  
• 1 cup mochiko (sweet rice flour)
  
• 1½ tsp baking powder
  
• ¼ tsp salt
  
• 1 cup milk (or unsweetened plant-based milk)
  
• ¼ cup maple syrup
  
• 2 eggs
  
• Red bean paste (homemade or store-bought, about 1 tbsp per cake)
  

For the Red Bean Paste (Yields ~¾ cup)

• ½ cup adzuki beans
  
• Water (for boiling)
  
• 2 tbsp dark brown sugar
  
• 3 tbsp butter
  

For the Mochiko Fried Chicken

• 1 lb boneless chicken thighs, cut into bite-size pieces
  

Marinade:

• 45 ml water
  
• 1½ tbsp Shaoxing wine
  
• ½ tsp salt
  
• ½ tsp honey
  
• ¼ tsp white pepper
  
• ¼ tsp five-spice powder
  
• ½ tsp sesame oil
  

Coating:

• 2 eggs, whisked
  
• ¼ cup mochiko rice flour
  

Dredge:

• ½ cup cornstarch
  
• ½ cup all-purpose flour
  
• ½ tsp salt
  
• ½ tsp white pepper
  

For the Spicy Hot Honey

• 1 cup honey
  
• 1 tbsp ground dried habanero
  
• 1 tsp ground ancho
  
• 1 tsp sweet paprika
  
• ¼ tsp ground ginger
  
• 1 tsp rice vinegar
  

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👩‍🍳 Step-by-Step Instructions

1. Make the Red Bean Paste (Can be made ahead)

1. Soak adzuki beans overnight.
   
2. Drain, add fresh water, and boil for 1 hour or until soft.
   
3. Drain, mash or purée, then cook with butter and brown sugar over medium heat. Stir continuously until thick and paste-like. Let cool.
   

2. Prepare the Wheel Cake Batter

1. In a large bowl, whisk together all dry ingredients.
   
2. Add milk, maple syrup, and eggs. Whisk until smooth and lump-free.
   
3. Let the batter rest for 10 minutes to 1 hour.
   

3. Marinate the Chicken

1. Combine all marinade ingredients in a bowl.
   
2. Toss chicken pieces to coat evenly.
   
3. Cover and marinate in the fridge overnight (or at least 30 minutes).
   

4. Fry the Chicken

1. Stir marinated chicken into whisked eggs. Add mochiko and mix to coat.
   
2. In a separate bowl, whisk together dredge ingredients.
   
3. Heat oil in a deep pan to 350°F (175°C).
   
4. Dredge chicken pieces and fry in batches until golden and crisp. Drain on paper towels.
   

5. Make the Spicy Hot Honey

1. In a small saucepan, combine honey and spices. Simmer gently for 2 minutes (do not boil).
   
2. Strain using cheesecloth or a fine mesh sieve. Cool slightly before serving.
   

6. Cook the Wheel Cakes

1. Heat your wheel cake pan over low-medium heat.
   
2. Lightly grease, pour batter into molds (just enough to fill).
   
3. Cook for 3 minutes, then top with a disc of red bean paste. Add 1.5–2 tbsp more batter on top.
   
4. Close the lid, flip, and cook for another 3 minutes.
   
5. Remove gently with a skewer or rock side to side with fingers to release.
   

7. Assemble & Serve

1. Place a piece of fried chicken on each warm wheel cake.
   
2. Skewer together for serving, if desired.
   
3. Drizzle generously with spicy honey and serve immediately.
   

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🥄 Variations

• Not into spicy? Swap in plain honey or maple syrup.
  
• No red bean? Try Nutella, custard, or peanut butter as your filling.
  
• Make it vegetarian: Use a plant-based nugget or tofu cutlet with the same dredge and hot honey.
  
• Add crunch: Garnish with crushed peanuts or toasted sesame seeds.
  

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🧊 Storage & Make Ahead

• Wheel cakes: Can be made ahead and frozen in a freezer bag. Gently reheat in a warm pan or toaster oven.
  
• Red bean paste: Store in the fridge for 3 days or freeze for up to 3 months.
  
• Fried chicken: Best fresh, but can be refrigerated and reheated in the oven or air fryer. Freezer friendly.
  
• Hot honey: Store in a jar at room temperature up to 1 month.

Adapted from: Woks of Life Salt and Pepper Chicken and CJ Eats Mochiko Fried Chicken