Rice Cake Recipe

 Rice Cake Recipe

Rice cake is a light and elastic dessert, inspired by Japanese mochi or Brazilian sticky cakes. This recipe makes about 8 servings and is simple to make. Preparation time: 10 minutes; Baking time: 30-35 minutes.

Ingredients

2 cups rice flour (or finely ground brown rice)

1 cup granulated sugar (or brown sugar for a more rustic version)

1 teaspoon baking powder

1 pinch of salt

2 eggs

1 cup milk (can use coconut milk for a tropical flavor)

1/2 cup neutral vegetable oil (such as canola)

1 teaspoon vanilla extract (optional)

Topping: shredded coconut or toasted sesame seeds (optional)

Instructions

Preheat the oven to 180°C (350°F) and grease a round or rectangular pan (about 20x20 cm) with oil and rice flour. In a large bowl, combine the dry ingredients: rice flour, sugar, baking powder, and salt.

In another bowl, beat the eggs until frothy. Add the milk, oil, and vanilla, mixing well.

Fold the liquid ingredients into the dry ingredients, stirring gently with a spatula until a smooth, even batter forms (do not overmix to avoid bubbles).

Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. The top should be lightly golden and the center springy.

Let cool in the pan for 10 minutes, then unmold. Sprinkle shredded coconut on top while warm, if desired.

Serve at room temperature or chilled. Keeps for up to 3 days in a sealed container.