Tag: Gluten rice flour

Sweet potato rice cake

Every once for a while, my girlfriends and I would do coffee morning. Each of us would make something. Then, we chatted and ate until someone had to leave and we suddenly realized that time past by so fast ><. This baked sweet rice cake has been one of their favorites and my kids also liked it. I came across the original recipe (http://www.beyondkimchee.com/la-style-sweet-rice-cake-bars) though I always modified it depending on what I had handy. It’s a very adoptable recipe. I haven’t made this for months, but suddenly felt like having it this earily morning.

1 1/4 cup Mochiko flour (see note)

1 teaspoon cinnamon

1/4 cup organic sugar in the raw turbinado sugar (see note)

1/2 cup sweet potatoe purée (see note)

1 1/2 cup organic 1% milk (non dairy milk for vegan)

Add-ins: Any dried fruits, seeds, and/or nuts of your preference

Because of different nuts and seeds allergy, I only added 1/2 cup organic raisins (no sugar added) and 3 tablespoon organic pumpkin seeds today. In the past, I have added dried Logan fruit and cooked adzuki beans, unsweetened coconut flakes and chia seeds, various dried fruits and seeds/nuts.

 

In a bowl, add mochiko flour, sugar, cinnamon, and sweet potato purée. Pour milk and stir to combine. Last but not the least, mix in the raisins and pumpkin seeds.

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I use Pyrus 8″x8″ square glass bakingware. I have tried to grease the bakeware with olive oil/avocado oil, or butter before. None of them seemed to completely prevent the batter from sticking. The best way is to line the glass bakeware with parchment paper. Pour the batter in the glass bakeware and shake it a little to smooth the surface. Bake at 350F for about 35 minutes.
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Let it cool down for couple minutes before taking it out and peel off the parchment paper. Let it cool down completely before cutting and enjoy it with a cup of tea or coffee.
imageNote:

I used Koda farms mochiko sweet rice flour.
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In the past, I have used gluten rice flour sold in Asian market but didn’t like its smell and taste. However, using mochiko flour requires more liquid.

I have also baked them with unsweetened almond and soy milk before. As mentioned in the prior posting, I felt that baking with nut milk requires more sweetness.

They aren’t very sweet, just my personal preference. You can add up to 1/2 cup sugar. Also, I used the Korean sweet potatoes (yellow fresh inside). They were very sweet and creamy after roasting at 350F for about 50-60 minutes depending on the size. Using different kind of sweet potato purée, you may need to increase the amount of sugar.

 

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Baked sweet potato rice dumpling (tang yuan)

I always remembered how I started baking these gluten rice balls.

It’s summer all year around in Singapore. My son missed the celebrations and activities for the fall and winter especially Halloween (who doesn’t like Halloween?). So before our first Halloween in Singapore, I bought couple pumpkins and invited kids’ friends over for a pumpkin carving party. Then, I ended up having a lot of inner pulp. Despite of making pumpkin breads sharing with friends, I came up with the idea of mixing gluten rice flour and pumpkin purée together. Adding some cinnamon, forming them into 1″ balls and baking them at 350F. With a dusting of powdered sugar, these baked sweet rice balls were a big hit with my kids and their friends. These also resembled mini munchkins. So every now and then, I would make these sweet rice balls with pumpkin or sweet potato (yellow or purple kind) purée in Singapore if kids asked for donuts.

There was a Chinese New Year related celebration and performance in kids’ Chinese school on Sunday. I decided to contribute these treats and as usual, my daughter was very excited to help.

Ingredients:

1 cup gluten rice flour

1-2 teaspoon pumpkin pie spice or cinnamon

1/2 cup sweet potato purée (see note)

1/4-1/2 cup organic raw sugar (see note)
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Mix all ingredients in the bowl.
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Roll them into balls as the size of the cherry.
imageSince I had 1/2 cup gluten rice flour and a little less than 1/4 cup red beet juice (from making Chocolate beetroot cake) left, I decided to do an experiment. I poured the beet juice into the gluten rice flour, and add 2 tablespoon unsweetened apple sauce and 1/2 cup organic raw sugar. Woops! The dough was too soft to be form into balls. So I just scooped them out and flattened them like cookies. Baked them together at 350F for 20-25 minutes.
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The ones with sweet potato purée tasted like small bites of pumpkin pie with a bit chewy texture. They were gone pretty fast after they were placed on the dessert plate at kids’ school. They were simple and delicious. The ones with beetroot juice lost pretty pink color after baking. My son joked that they looked like sliced pepperoni. Since they were plain gluten rice flour without any fat and much fruit/vegetable purée, they were chewier and turned harder the next day. They were best to be served warm.

Note:

I used the orange flesh kind of sweet potato purée, and found that they were sweet enough with 1/4 cup of sugar. But if you prefer them sweeter, use up to 1/2 cup of sugar. Or you can use honey (maple syrup for vegan).

If using different kind of sweet potato purée, you may need to adjust the amount of gluten rice flour and sugar. I made them with yellow and purple yams in Singapore. The purée were much sweeter but drier. So I didn’t use as much flour and at times even skipped sugar all together.

You can also add sprinkles of your preference before baking.

 

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