Sweet Rice Cake (Bolo de Arroz)
Equipment
- 1 oven
- 1 muffin tin I used the standard-size tin
Ingredients
For the rice cake batter:
- 2 cups RAW white long-grain rice (not parboiled), OR rice flour
- ¾ cup vegetable oil
- 3 cups granulated sugar if you prefer, you can use 1 cup of brown sugar and 2 cups of white sugar
- 4 large eggs at room temperature
- 1 cup whole milk Alternatively you can use rice milk or coconut milk
- ⅓ cup grated Parmesan cheese it will balance sweetness without flavoring the cake
- 1 tablespoon baking powder Do not use yeast as in many Asian recipes
For the icing (OPTIONAL):
- 1¼ cups powdered sugar
- 2½ tablespoons fresh lime juice or juice of 1 large lime
Instructions
- IN ADVANCE: Soak the rice in water for about 8 hours or overnight. Then, drain the water in a sieve. Skip this step if using rice flour!
- Preheat oven to 350 degrees F (180 degrees C). Grease and flour a standard-size or mini muffin tin (or a 10-inch ring pan if desired) and reserve. Alternatively, you can use paper cups.
- Prepare the rice cake batter: In a blender, blend oil, sugar, and eggs just until the mixture is homogeneous. Add the rice (or rice flour) and milk and blend well until smooth. Finally, add the cheese and baking powder and beat rapidly to mix in.
- Pour the rice cake batter ¾ full into the prepared baking pan and bake for about 13 minutes (mini muffin pan), 18-20 minutes (for standard-size muffin pan), or 35-40 minutes (a 10-inch ring pan or bundt cake pan), or until a toothpick inserted in the center or close to the center comes out clean.
- Let it cool on a rack, gently run a knife around the edges, and then unmold the rice cake(s). YIELD: 52 mini muffins/cakes (ideal for eating in one bite and using chopsticks), 26 standard-size muffins/cakes, or 1 (10-inch) bundt cake.
- Meanwhile, prepare the icing if desired. In a medium bowl, whisk the sugar very well with the lime juice until smooth. Drizzle icing over rice cake(s) and let set. Enjoy!
Recipe Notes
Nutrition
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