![]() ![]() Then, pour the batter into the baking dish, using a flexible spatula to scrape the batter from the bowl.įor the baking dish, I used a 9-inch diameter Pyrex glass pie plate. After you are done mixing, remove the whisk (tap on side of bowl to remove excess stuck batter). Because rice flours are gluten free, you do not have to worry about gluten developing as you have to with batters made with wheat flour. Tip: Don’t worry about overmixing! Mix as much as you like. If you lift the whisk from the batter, the batter should flow like a folding ribbon. Adjust batter consistency with water if necessary. Add sticky rice flour, baking power, coconut milk or milk or water, eggs, sugar, and oil to a mixing bowl, and mix everything well with a whisk.Ģ. Walnuts (optional), about 1 cup, you can also use pecans – I used raw walnuts, because baking will roast them fragrantly □ġ. ![]() ![]() You can use peanut, canola, corn, soybean, etc. I used melted coconut oil, which is great if you want to make a coconut-flavored cake. (If you are not using coconut milk, use 2 US cups = 480 ml milk or water instead.)ġ cup sugar (Some recipes use 1.5 or even 2 cups, but 1 cup is enough to make it sweet! If you are not using the red bean paste, you could add 1 1/4 cups sugar because the red bean paste is sweet.)ġ/3 cup oil (Do not use olive oil, which has too strong of a flavor. Remember, sticky/glutinous rice flour is gluten free! □ġ lb sticky rice flour AKA glutinous rice flour (use 1 bag of Erawan brand glutinous rice flour, the one with an elephant and green text)ġ can (400 ml) coconut milk (Chaokoh brand or Aroy-D are recommended), shake well before opening!Ībout 80 ml water (to bring batter to correct consistency) Walnuts or pecans are also very tasty because they become very crisp and fragrant on top of the cake. You can use either chunky or smooth red bean paste, depending on your preference. The red bean paste is very delicious inside the rice cake, so I recommend adding it. If you do not like coconut, you can just replace the coconut milk with milk or water. Today, I am sharing the recipe for baked sticky rice cake! You can make it with coconut, red bean, and walnuts, or make a plain cake, or use any combination of flavors. Baking sticky rice cake is interesting, producing a slightly crisp crust and a very chewy inside. There are two main ways to cook it, steaming or baking. This year, I made some for the Solar New Year (January 1). In Chinese, sticky rice cake is called nian gao(年糕, pronounced “nyehn gall”, literally “year cake”)and is traditionally eaten during the Lunar New Year. ![]()
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