Chewy Rice Cake with crispy chocolate
Directions
- 1Mix the egg, sugar, corn oil, and milk in a bowl until well combined.
- 2Add the glutinous rice flour, sifted cocoa powder, and baking powder, and mix until smooth.
- 36-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.
- 4Sprinkle with heat resistance chocolate chips and bake at 180°C (356°F) for 45 minutes.
Ingredients
- 20 g Cocoa powder
- 5 g Baking powder
- 220 g Glutinous Rice flour
- 30 g Granulated sugar
- 230 g Milk
- 1 Whole egg
- 40 g Corn oil
- 8 chocolate
- 1 handful heat resistance chocolate chips
Equipment
bowlwhisk6-inch cake moldparchment paperoven
Related recipes
Shiropan (Pain Blanc sans croûte)
Japanese · Baked Goods
Shokupan (Japanese Milk Bread)
Japanese · Baked Goods
sushi cake avocat saumon
Japanese · Baked Goods
Japanese Milk Bread
Japanese · Baked Goods
White Wine Caramelized Leek Cannellini Beans
Japanese · Baked Goods30m
No-Bake Matcha Cake
Japanese · Baked Goods
Japanese fluffy cake
Japanese · Baked Goods1h 10m
Castella Cake
Japanese · Baked Goods
Mochi Donuts
Japanese · Baked Goods
Matcha Cake
Japanese · Baked Goods5h
Sushi Cake
Japanese · Baked Goods
Shokupan: Pan de Molde Japonés
Japanese · Baked Goods