Coconut roasted rice cake
By DwightGraham
Rice cakes are a must-have for the New Year. They mean advancement step by step, and their studies and careers will improve to a higher level. Every year, I bake several plates of rice cakes to give to my friends. Everyone likes them very much. I think baked rice cakes are better than steamed ones, and they are simple, and they will still feel soft after a few days.
Recipe Recommendations
- eggs of 6
- glutinous rice flour 1包（500 grams)
- coconut milk 1 can of
- milk 1/2杯（125ML)
- sugar 1 cup
- corn oil 1/2 cup
- red bean paste 150 grams
- white sesame appropriate amount
- walnut appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Coconut roasted rice cake
1
Put all ingredients except glutinous rice flour in a large container.
2
Use an egg beater to mix until the oil and water are mixed.
3
Pour in glutinous rice flour and stir well.
4
Grease the pie plate and pour the batter until 1/2 of the pie plate.
5
Add red bean paste at will.
6
Fill the batter with the batter to cover the bean paste.
7
Sprinkle with white sesame seeds. (You can't let go if you don't.)
8
Preheat the oven to 350F/180C and bake for 10 minutes. After the surface is slightly solidified, add walnuts and continue to bake for 50 - 60 minutes. (Insert it with a toothpick and pull it out without the batter adhering to it.)
9
Let it cool and you can cut it into slices and eat it.
10
I like to put more walnuts on the surface myself. It's fragrant!