Fragrant and Soft Rice Cake with Rich Rice Aroma
A super delicious recipe. My mom fell in love with it at the first bite. The rice aroma is very pronounced. It’s also very simple to make. A quick and easy snack. Even better when left overnight.
Ingredients
Steps
Beat the eggs with sugar until they are fluffy. Lift the whisk, and the batter falling down should form visible lines that do not disappear immediately. This is the whole egg whipping method. Those who have made sponge cakes will know this.
Sift the dry ingredients into the mix in two batches and fold with a spatula until well combined. Actually, I sifted them in and then used a stand mixer at low speed to mix. This is faster. Deflation will occur, but it will still work out. Don’t worry, just do it!
Mix milk and oil together until fully incorporated.
Take part of the batter and mix it with the milk mixture first, then pour it back into the rest of the batter and mix thoroughly. Divide into small paper cups, but don’t fill them too full. I didn’t take a photo of this step because my hands were sticky with batter. Fill to about 70% full. The batter won’t be very thick, but go ahead boldly!
Bake at 175°C for 25 to 30 minutes. Once the cakes are evenly browned, take them out to cool slightly, then bag them for storage. It’s recommended to enjoy them the next day!