8-inch pie plate, thinly coated with butter, 175 ° C, and bake for 30 minutes over high and low heat. (I used it. I used a 6-inch pie plate, 2 muffin molds, and 2 14cmx7.8cmx3cm bread molds).
It's a very simple cake. It takes a total of 45 minutes to prepare, including baking.
You don't have to beat anything, just use a manual egg beater or use chopsticks to stir.
A cake full of Asian flavor with crispy outside and very Q taste.
Cream glutinous rice cake
By AshleeWalsh
Recipe Recommendations
- unsalted butter 60ml
- white granulated sugar half a cup
- vanilla powder 1/2 tsp of
- glutinous rice flour 1 and a half cups
- baking powder 1/2 tsp of
- milk 1 and a half cups
Steps for Cream glutinous rice cake
1
Preheat the oven to 175 ° C 8-inch pie plate and coat the inside with a thin layer of butter.2
Take a large basin, add butter, sugar, beaten eggs, vanilla powder and milk, and mix well.3
Sieve in the mixed glutinous rice flour and baking powder. (I put the two powders in a safety bag, shook them, and they were ready.) Stir well.4
Pour the batter into the pie plate.5
Place in preheated oven for 30 minutes.6
Take the baked cake out of the oven, cool, and release.Cream glutinous rice cake Make Tips
1. This is my second time making a glutinous rice cake. The first time was a failure. This cake turns out quite thin, so absolutely do not use a large, thick cake pan; otherwise, the center will bake into a pudding-like texture! (Therefore, use a pie dish or a baking sheet).
2. You don't necessarily need a brush to apply the butter. I used parchment paper dipped in butter to coat it; I have also used kitchen paper towels in the past.
3. The batter is very runny. If using a loose-bottom pan, wrap a layer of aluminum foil around the outside to prevent the batter from leaking everywhere.
4. You can stir with chopsticks or a hand whisk; just mix it until combined, no need to beat it.
5. Pay attention to adjusting the oven temperature and time. It is done when the surface of the cake is slightly browned and it springs back immediately when pressed lightly.
6. The cake is very soft when it comes out of the oven; be sure to wait until it is completely cooled before removing it from the mold, otherwise it will deform.
7. The original recipe also adds red bean paste, but since I didn't have any, I didn't add it. (Method for adding red bean paste: after completing step 4, spoon 266g of red bean paste onto the batter one spoonful at a time using a small spoon. If the spoon is too big, the red bean paste will sink. Once the red bean paste is spread, put it in the oven).