Recipes Using Sweet Rice Flour
SWEET RICE-FLOUR AND COCONUT CAKE
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Provided by Rachel Laudan
Categories Cake Rice Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 squares
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
- Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
KARIOKA SWEET RICE BALLS
A Filipino family-favorite! These go fast at family gatherings. Can be served on skewers to prevent sticky fingers!
Provided by mystinkypete
Categories World Cuisine Recipes Asian Filipino
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
- Heat oil in a pot over medium heat.
- Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
- Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.
Nutrition Facts : Calories 414 calories, Carbohydrate 45.4 g, Fat 25.4 g, Fiber 2.9 g, Protein 3.5 g, SaturatedFat 15.8 g, Sodium 52.6 mg, Sugar 16.1 g
SWEET RICE
Make and share this Sweet Rice recipe from Food.com.
Provided by Elizabeth
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- With two separate pans.
- One pan cook rice with water.
- Second pan cook milk and sugar until very hot.
- Mix cooked rice with milk and sugar mixture.
- It's very good!
Nutrition Facts : Calories 177.1, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.8, Sodium 26.2, Carbohydrate 37.4, Fiber 0.5, Sugar 20, Protein 2.9
SWEET RICE FLOUR BLEND
Provided by Carol Kicinski
Categories Wheat/Gluten-Free
Yield Makes 9 cups flour mix
Number Of Ingredients 5
Steps:
- Measure each ingredient by scooping it into a measuring cup (or spoon), leveling it off with a straight edge, such as the back of a knife. In a large mixing bowl, whisk all ingredients together very well until they are evenly distributed. I whisk the ingredients slowly for at least a minute or two, making sure to get to the bottom of the bowl and turning the ingredients over and over.
- This recipe can easily be halved, doubled, or tripled.
PALITAW (SWEET RICE CAKES)
This sticky, chewy dessert is very easy to make and can also be served as a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
- Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
- Bring a large pot of water to a boil.
- Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 39 g, Fat 4.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 265.4 mg, Sugar 24.2 g
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