Baked Sweet Rice Cake

Baked Sweet Rice Cake is a delightful Korean dessert that features a chewy texture and a subtly sweet flavor, perfect for any occasion. This gluten-free treat is made with sweet rice flour and can be enjoyed warm or at room temperature.

Ingredients

• Sweet rice flour - 1 cup (150g)
• Granulated sugar - 1/3 cup (67g)
• Coconut milk - 1 cup (240ml)
• Egg - 1 large
• Baking powder - 1 teaspoon (5g)
• Salt - 1/4 teaspoon (1.5g)
• Vanilla extract - 1 teaspoon (5ml)
• Sesame seeds - 1 tablespoon (9g)
• Coconut flakes (unsweetened) - 2 tablespoons (15g)

Steps

1. Preheat your oven to 180°C (350°F) and grease a small baking dish (about 8x8 inches).
2. In a large mixing bowl, combine the sweet rice flour, granulated sugar, baking powder, and salt, and mix well.
3. In another bowl, whisk together the coconut milk, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until smooth and there are no lumps.
5. Fold in the sesame seeds and coconut flakes until evenly distributed.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool for about 10 minutes before slicing into squares and serving.

Nutrition

• Calories: 230
• Protein: 3 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.24 L

Health Benefits

• Gluten-free, making it suitable for those with gluten sensitivity.
• Contains coconut milk, which provides healthy fats and may support heart health.

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