Sweet Rice Bundt Cake
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4
2 reviews
Good
Sweet Rice Bundt Cake
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Sweet Rice Mini Bundt Cake is a great naturally gluten free dessert or snack that's made with wholesome freshly milled brown sweet rice flour. Addition of sweet red bean paste gives this cake a great Korean flavor.
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Ingredients
Dry Mixture
- 1 cup sweet rice flour brown
- 1 cup glutinous rice flour aka sweet rice flour/糯米粉
- 1/2 cup sugar (I used organic)
- 1 tsp salt fine sea salt
- 1 tsp baking powder
Wet Mixture
- 1 cup milk whole
- 2 oz butter melted, unsalted
- 2 each egg
- 1/2 cup red bean paste anko, sweet
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C).
- Grind sweet rice and brown rice in the Nutrimill grinder at the finest setting. 1 cup sweet rice produces about 1 1/2 cup ground flour. If you don't want to use a Nutrimill grinder, just buy and use sweet brown rice flour and sweet rice flour (mochiko).
- Melt butter in the microwave until it becomes fully liquid.
- Spray or brush mini bundt cake pan and/or cakelette pan with oil to prevent sticking.
- In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour.
- Add salt and baking powder. Mix dry powder with a whisk.
- Add milk, vanilla extract, eggs, butter and sugar to dry mixture in 6.
- If using a cake mixer, mix for 3 min. or more until well blended with no lumps. I used a hand whisk and it was quite easy to mix so you can do it without a cake mixer if you don't have one.
- Fold in red bean paste into the batter.
- When red bean paste is evenly mixed in, pour batter into cake molds.
- For mini bundt cake pans, bake for 35 minutes. For cakelettes, bake for 25 minutes or until a toothpick comes out clean when inserted into the thickest part of the batter.
Notes
- Can also be baked in one regular bundt cake pan. Bake for 40 to 45 minutes.
- Substitute for sweet brown rice flour, is to use just sweet rice flour all the way!
- Add chopped walnuts or almonds for more crunch and nutty flavor
- Add dried fruits like raisins and cranberries
- Dust the top with powdered sugar to make it even more pretty
- Can be stored at room temperature for 3-4 days.
- Freeze leftovers for later. Just thaw and enjoy or heat in the microwave for few seconds.
- Enjoy with some Korean green or chrysanthemum tea. Or Coffee!
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
32g
(11%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
43mg
(14%)
Sodium
252mg
(11%)
Potassium
86mg
(2%)
Sugar
14g
(28%)
Vitamin A
2935IU
(59%)
Vitamin C
0.8mg
(1%)
Calcium
100mg
(10%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6mini
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 252mg | 11% |
| Potassium | 86mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 2935IU | 59% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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