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Fluffy raw rice cake / Flour-free and gluten-free
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
12 servings
Monique Terra
@moniqueterraa- Ingredients
- Recipe
- Eggs3 unit(s)
- Oil or olive oil (120mL)1/2 cup
- Milk (120mL)1/2 cup
- Sugar (180g)1 cup
- Raw white or parboiled rice (400g)2 cup
- Chemical yeast (15g)1 tablespoon
- Chopped Guava1/2 cup
- Water2 tablespoon
- There is a video explaining Start by putting water in the raw rice and let it hydrate for 6 hours or overnight.
- Remove the excess water, you will see that the grains have changed texture and you are ready to make your wonderful cake!
- Place the rice, eggs, oil, sugar and milk in a blender and blend for 2 min.
- Add the yeast and stir with a spoon or pulse quickly. At this point, if you want to add 3 tablespoons of grated coconut or grated cheese, feel free. It's a delight!
- Place the cake batter in a greased and floured tin and bake for 40 minutes at 180°C.
- Guava syrup is optional, but it goes great! Bring the chopped guava and water to a low heat, stirring. Until you get the desired point.
- Pour the syrup over the cake and enjoy!
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