Crispy Chocolate Rice Cake
Directions
- 1In a bowl, mix one egg, 40g of sugar, 35g of corn oil, and 230g of milk.
- 2In a bowl, mix one egg, 40g of sugar, 35g of corn oil, and 230g of milk.
- 3In a bowl, mix one egg, 40g of sugar, 35g of corn oil, and 230g of milk.
- 4Add 220g of glutinous rice flour, 20g of cocoa powder, and 5g of baking powder to the bowl and mix well to form a batter.
- 5Add 220g of glutinous rice flour, 20g of cocoa powder, and 5g of baking powder to the bowl and mix well to form a batter.
- 6Add 220g of glutinous rice flour, 20g of cocoa powder, and 5g of baking powder to the bowl and mix well to form a batter.
- 7Pour the batter into a mold lined with baking paper.
- 8Pour the batter into a mold lined with baking paper.
- 9Pour the batter into a mold lined with baking paper.
- 10Add some chopped chocolate pieces on top of the batter.
- 11Add some chopped chocolate pieces on top of the batter.
- 12Add some chopped chocolate pieces on top of the batter.
- 13Pour the remaining batter over the chocolate pieces.
- 14Pour the remaining batter over the chocolate pieces.
- 15Pour the remaining batter over the chocolate pieces.
- 16Add chocolate drops on top.
- 17Add chocolate drops on top.
- 18Add chocolate drops on top.
- 19Bake at 180°C for 45 minutes.
- 20Bake at 180°C for 45 minutes.
- 21Bake at 180°C for 45 minutes.
Ingredients
- 1 egg
- 1 egg
- 1 egg
- 40 g sugar
- 40 g sugar
- 40 g sugar
- 35 g corn oil
- 35 g corn oil
- 35 g corn oil
- 230 g milk
- 230 g milk
- 230 g milk
- 220 g glutinous rice flour
- 220 g glutinous rice flour
- 220 g glutinous rice flour
- 20 g cocoa powder
- 20 g cocoa powder
- 20 g cocoa powder
- 5 g baking powder
- 5 g baking powder
- 5 g baking powder
- 0 chocolate drops
- 0 chocolate drops
- 0 chocolate drops
- 0 chocolate
- 0 chocolate
- 0 chocolate
Equipment
whiskovenbowlknife