Chewy Rice Cake with Crispy Chocolate
Directions
- 1Mix the egg, sugar, corn oil, and milk in a bowl until well combined.
- 2Mix the egg, sugar, corn oil, and milk in a bowl until well combined.
- 3Mix the egg, sugar, corn oil, and milk in a bowl until well combined.
- 4Add the glutinous rice flour, sifted cocoa powder, and baking powder, and mix until smooth.
- 5Add the glutinous rice flour, sifted cocoa powder, and baking powder, and mix until smooth.
- 6Add the glutinous rice flour, sifted cocoa powder, and baking powder, and mix until smooth.
- 76-inch cake mold lined with parchment paper, pour in half of the batter, place chocolate in the middle, then pour the remaining batter into the mold.
- 86-inch cake mold lined with parchment paper, pour in half of the batter, place chocolate in the middle, then pour the remaining batter into the mold.
- 96-inch cake mold lined with parchment paper, pour in half of the batter, place chocolate in the middle, then pour the remaining batter into the mold.
- 10Sprinkle with heat-resistant chocolate chips and bake at 180°C (356°F) for 45 minutes.
- 11Sprinkle with heat-resistant chocolate chips and bake at 180°C (356°F) for 45 minutes.
- 12Sprinkle with heat-resistant chocolate chips and bake at 180°C (356°F) for 45 minutes.
Ingredients
- 20 g Cocoa powder
- 20 g Cocoa powder
- 20 g Cocoa powder
- 5 g Baking powder
- 5 g Baking powder
- 5 g Baking powder
- 220 g Glutinous rice flour
- 220 g Glutinous rice flour
- 220 g Glutinous rice flour
- 30 g Granulated sugar
- 30 g Granulated sugar
- 30 g Granulated sugar
- 230 g Milk
- 230 g Milk
- 230 g Milk
- 1 Whole egg
- 1 Whole egg
- 1 Whole egg
- 40 g Corn oil
- 40 g Corn oil
- 40 g Corn oil
- 8 Chocolate
- 8 Chocolate
- 8 Chocolate
- 20 g Heat-resistant chocolate chips
- 20 g Heat-resistant chocolate chips
- 20 g Heat-resistant chocolate chips
Equipment
bowlwhisk6-inch cake moldparchment paper