Remember that little office Throwdown I mentioned a couple weeks ago? Well my coworkers recipes are starting to flow in. “Woo” with me here! WOooo!!
First off in this little mini-series we have a rice cake from my coworker Ven and his wife Mey. I’d had similar type desserts before at other Pacific Rim community events during my childhood and they lodged themselves in the back of my mind ever since. These rice cakes were no different. The cake itself isn’t like a typical American dessert that leaves you with little furry slippers on your teeth….ew, anyone? But they’re more bar-like and less fluffy cake than we Yanks expect. A wonderful change of pace if you ask me.
Here’s your grocery list for this little culinary adventure:
~ 3 eggs
~ 1/2 stick (4 Tbsp) butter
~ 1 400ml can of Coconut Millk
~ 450 grams of White Rice Flour
~ 1 1/3 cup sugar
~ 1/2 tsp vanilla (I added this, it wasn’t originally required)
Preheat your oven to 350 and get mixing!
I’ve got a handy dandy food scale at home that I whipped out since some of these measurements were in grams versus the US cups/etc.
Don’t forget your basic chemistry here and tare out your scale after adding whatever dish you have to your scale. Don’t want to account for any of this improperly.
Here’s my required 450 grams. It’s about 2 3/4 cups.
Now take everything, dump it into your mixer and let her rip for about 2 minutes, or until it’s all smooth and sufficiently combined.
Pour into a pre-greased 13×9 in pan and bake for 45-50 minutes.
Voila! Toasty marshmallow tan. Love it!
Not too sweet, not too vanilla-y, just cakey enough to have some air in it – perfection.
I might have had two – ya know – just to make sure they were still good.
And in the four hours since these came out of the oven – half the pan is gone. I sent some home with Ms. K tonight, too. Don’t want you thinkin’ I have Zero self-restraint… but close.
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You have now just made me very hungry for Rice Cake. Especially cause when I saw the update I thought you meant rice cakes and in the biscuit/cracker snack ones. lolz.
This looks so good. Our daughter will love these. Thanks so much for sharing the recipe!
Oh yum! I made this cake tonight and couldn’t even wait until it had cooled – the smell, the crust, the texture: everything I’ve missed since giving up wheat. I did tweak the recipe somewhat – subbed coconut sugar for the regular white stuff and halved the amount, then added a bit more vanilla, and bam! sheer perfection. Thanks Megan!
Note to self and anybody interested: eat these straight from the oven because they don’t keep so well. Maybe it’s because I halved the amount of sugar, but already the day after baking, they are very dry. So next time, I’ll up the butter content. Because I love butter and any excuse will do 😉