Sweet Rice Cake

Copyright 2012 LtDan'sKitchen blogs

Last week, I featured a bibingka (Filipino rice cake) recipe and it was a very light and yet rich cake that is sure to delight any guest you may have for an afternoon snack. As it is, I was very happy with the overall cake and it was definitely approved by my friends who loved the cake a lot. While browsing through the grocery aisles with plans to make more of the same cake, I stumbled upon a packet of sweet rice flour. This gave me the idea to use the sweet rice flour using the same recipe and test if there will be a difference to the texture of the cake. As I was preparing the batter, I made additional changes to the recipe and the cake came out equally scrumptious but the texture is a lot more dense. Still very good eats though.

Sweet Rice Cake

Copyright 2012 LtDan'sKitchen blogs

1/2 cup rice flour
1/2 cup sweet rice flour
1/2 cup sugar
1/2 cup brown sugar
3 tbsp unsalted butter,
   softened
2 tbsp unsalted butter,
   melted
1 1/4 cup coconut milk
3 large eggs
2 1/2 tsp baking powder
1/8 tsp salt
3/4 cup young coconut
   meat strings
1/2 cup Parmigiano Reggiano, grated
1/2 cup Grana Padano, thinly sliced
2 tbsp shredded coconut
white sugar for garnish

1. Preheat oven to 375°F. Grease a 9-inch round pan and line with parchment
    paper all the way up the sides. Grease the paper.

2. Sift the rice flours with the baking powder and salt in a small bowl. Set
    aside.

3. In a mixer bowl, beat the butter with the paddle attachment at high speed
    until smooth. Turn off the mixer and add the sugars. Beat at medium
    speed until the butter is fully incorporated into the sugars.

4. Add the eggs one at a time mixing well after each addition. Decrease the
    speed to low and add the flour mixture. Mix until just incorporated.

5. At low speed, pour in the coconut milk. Increase the speed to medium and
    beat for a minute. Pour the batter into the prepared pan and bake for 15
    minutes.

6. Take the pan out of the oven and layer the toppings starting with the
    young coconut strings, followed by the the sliced cheese, grated cheese
    and topped by the shredded coconut. Return to the oven and bake for
    another 25 minutes or until the top is golden brown.

Copyright 2012 LtDan'sKitchen blogs

7. Off the oven, brush the
    top of the cake with the
    melted unsalted butter
    and sprinkle with a light
    layer of white sugar.
    Let cool in the pan
    on a cooling rack for
    about 5 minutes.

8. Invert the cake on a
    second cooling rack
    and peel off the
    parchment paper.
    Invert back onto a
    serving platter and serve warm.