Baked Rice Cake with Dates
User Reviews
5.0
3 reviews
Excellent
Baked Rice Cake with Dates
Report
This baked rice cake recipe stands out for its delightful texture, balanced sweetness and quick preparation, making it an easy alternative to Chinese New Year cake.
Share:
Ingredients
- 2 large eggs
- ⅘ cup coconut milk
- ¼ cup neutral cooking oil
- ¼ cup sugar white or brown
- 2 cup glutinous rice flour
- ½ tablespoon baking powder
- 8 Chinese dates aka jujube, red dates (see note 1)
- 3 Medjool dates
- 1 tablespoon toasted sesame seeds optional
Add to Shopping List
Instructions
- Preheat the oven to 340°F (170°C), or 300°F (150°C) if it’s fan-assisted.
- In a mixing bowl, lightly beat the eggs until the whites and yolks are well incorporated. Add coconut milk and cooking oil. Stir well to combine.
- Put in sugar, glutinous rice flour, and baking powder. Mix until the mixture becomes thick, smooth, and lump-free.
- Use a pair of scissors to cut Chinese dates and Medjool dates into small pieces and discard all the pits. Add the dates to the batter. Stir to ensure even distribution.
- Use parchment paper to line a rectangle baking pan (11” x 7” / 28 cm x 18 cm), or a square/round pan with a similar volume (see note 2 for conversion), making sure to cover both the bottom and sides.
- Pour the batter into the pan. Spread it with a spatula until it appears level. Sprinkle sesame seeds evenly over the surface.
- Pop the baking pan into the preheated oven. Leave to bake for about 25 minutes until the top becomes lightly golden (see note 3).
- Transfer the cake onto a rack to cool. Then, cut it into 10 bars and enjoy them warm or at room temperature.
Notes
- You can also use either Chinese dates or Medjool dates on their own. If neither is available, other dried fruits (such as raisins or figs) or nuts (such as walnuts or pistachios) can be used as substitutes.
- Baking pan conversion: You may also use a square pan measuring 9” x 9” (23 cm x 23 cm) or a round pan with a 10” (25 cm) diameter.
- Since ovens perform differently, I recommend you check the doneness at 22 minutes by inserting a toothpick or a skewer in the middle. If it comes out clean, the cake is done.
Nutrition Information
Show Details
Serving
1piece
Calories
236kcal
(12%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
37mg
(12%)
Sodium
81mg
(3%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
65IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 236kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 81mg | 3% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
