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.
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.
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.
Note:
I used Koda farms mochiko sweet rice flour.
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.
ethanlillian 