LAYERED PESTO RICE CAKE PLACE OF MY TASTE from placeofmytaste.com
Description
Layered Rice Cake is a traditional Indonesian dessert that is made of rice flour, coconut milk, and sugar. The cake has a soft texture with a slightly chewy consistency, and it is layered with a sweet coconut filling. It is a perfect dessert for any occasion, and it is also gluten-free.
Prep Time
The preparation time for this cake is approximately 30 minutes.
Cook Time
The cooking time for this cake is approximately 50 minutes.
Ingredients
For the Cake:
2 cups rice flour
2 cups coconut milk
1 cup sugar
1 tsp salt
For the Filling:
2 cups grated coconut
1 cup sugar
1 tsp salt
Equipment
Steamer
Mixing bowl
8-inch square baking pan
Method
1. In a mixing bowl, mix the rice flour, coconut milk, sugar, and salt until well combined. 2. Pour the mixture into an 8-inch square baking pan and steam for 15 minutes. 3. Remove the cake from the steamer and let it cool. 4. In a separate mixing bowl, mix the grated coconut, sugar, and salt until well combined. 5. Spread the coconut filling evenly over the cooled cake. 6. Steam the cake and filling for another 30 minutes. 7. Let the cake cool before slicing and serving.
Notes
Make sure to grease the baking pan before pouring the mixture to prevent the cake from sticking to the pan. You can also add pandan leaves to the cake mixture for a fragrant aroma.
Nutrition Info
This recipe makes 8 servings. Each serving contains approximately 300 calories, 6 grams of fat, 59 grams of carbohydrates, and 2 grams of protein.
Recipe Tips
For a more colorful cake, you can add food coloring to the cake mixture before steaming. You can also experiment with different fillings, such as chocolate, fruit, or nuts. Serve the cake with a cup of hot tea or coffee for a perfect dessert.
Post a Comment for "Layered Rice Cake Recipe"