Rice Flour Cake Recipes
RICE FLOUR CAKE
Make and share this Rice Flour Cake recipe from Food.com.
Provided by Smiling in Texas
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside.
- Preheat oven to 350 deg F.
- Cream the butter with the sugar until well blended.
- Add eggs and vanilla, beating with a wire whisk.
- Add flour and baking powder and continue to beat until well mixed.
- Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.
Nutrition Facts : Calories 229.9, Fat 11.6, SaturatedFat 6.9, Cholesterol 68.5, Sodium 146.3, Carbohydrate 28.9, Fiber 0.5, Sugar 11.2, Protein 2.8
SWEET RICE-FLOUR AND COCONUT CAKE
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Provided by Rachel Laudan
Categories Cake Rice Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 squares
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
- Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
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- How to Make Rice Flour Easily at Home? Ingredients. 1 cup short grain/ medium grain rice. Method. Take 1 cup of rice. Rinse in water a couple of times till the water becomes clear.
- Ingredients. 100 gms or 3/4 cup Rice flour. 80 gms or 1/2 cup Castor sugar. 4 eggs at room temperature. 40 ml or 2 tbs+2 tsp Milk. 30g or 2 tbs+2 tsp flavourless oil.
- Prepping. Preheat the oven to 150 C/ 300 F. Take a 7" cake tin and place a round parchment paper at the bottom. Add oil to milk and mix well. Warm this mixture in the microwave for about 10 seconds.
- Whipping the Eggs. Take 4 whole eggs in a clean bowl. Whip the eggs using a hand mixer or stand mixer till frothy on low speed. Add the sugar. Keep whipping on high speed till the egg mixture increases in volume.
- Check Time. Keep whipping the eggs for about 4-5 minutes till thick and pale. To check if the batter is correctly whipped stop the mixer and lift it and draw a number.
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