Black Rice Cake
A delicious traditional dessert made with black rice and glutinous rice flour, creating a unique chewy texture that's perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup Sweet rice flour (mochiko) For chewy texture.
- 1 cup Black rice flour For nutty flavor.
- ½ cup Sugar Adjust sweetness to taste.
- 1 cup Coconut milk Can be replaced with regular milk.
- 1 cup Water For mixing batter.
- 1 tsp Vanilla extract For added flavor.
Optional Fillings
- ½ cup Black sesame paste or red bean paste For extra flavor.
- 1 cup Sweetened fruits Diced mango or strawberries.
- ½ cup Crushed nuts Peanuts or almonds for crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients (sweet rice flour, black rice flour, sugar, and salt) in a large bowl.
- In a separate bowl, mix the wet ingredients (water, coconut milk, and vanilla extract) until smooth.
- Combine the wet and dry ingredients, mixing until you achieve a smooth batter.
Baking
- Grease or line a baking pan with parchment paper.
- Pour the batter into the prepared baking pan and spread it evenly using a spatula.
- Bake in the preheated oven for 25 minutes, then check for doneness by inserting a toothpick.
- If the toothpick comes out clean, remove the cake from the oven; if not, bake for an additional 5 minutes.
- Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
This cake can be served with jasmine tea or nutty coffee. You can also add a dusting of powdered sugar or fresh fruit for presentation. Feel free to experiment with flavors like matcha or chocolate for different variations.