Adding milk to the rice creates an incredibly creamy and delicious cake that’s perfect for any occasion. This unique recipe combines the texture of rice with the rich flavors of coconut and condensed milk. Follow these detailed steps to create this delightful dessert.
Ingredients:
- 1 cup white long grain rice
- 250 milliliters milk
- 3 whole eggs
- 180 milliliters vegetable oil
- 4 tablespoons refined or granulated sugar
- 100 grams grated dried coconut
- 1 cup condensed milk
- 1 tablespoon baking powder
- Unsalted margarine (for greasing)
Instructions:
- Hydrate the Rice:
- In a medium bowl, combine 1 cup of white long grain rice with 250 milliliters of milk.
- Let the rice soak in the milk for at least two hours. This step hydrates the rice and ensures it blends smoothly into the batter.
- Prepare the Batter:
- After the rice has soaked, pour the rice and milk mixture into a blender.
- Add 3 whole eggs to the blender.
- Pour in 180 milliliters of vegetable oil for moisture and richness.
- Add 4 tablespoons of refined or granulated sugar for sweetness.
- Incorporate 100 grams of grated dried coconut for flavor and texture.
- Add 1 cup of condensed milk, which provides sweetness and creaminess.
- Blend the Mixture:
- Turn the blender on maximum speed and blend the mixture for five minutes. This ensures that the rice breaks down completely and integrates into a smooth batter.
- Add Baking Powder:
- After blending, add 1 tablespoon of baking powder to the blender.
- Use the pulse function to mix the baking powder into the batter evenly. Be careful not to over-mix, as this can reduce the effectiveness of the baking powder.
- Prepare the Cake Pan:
- Preheat your oven to 180°C (356°F).
- Grease a ring cake mold generously with unsalted margarine to prevent the cake from sticking.
- Bake the Cake:
- Pour the blended mixture into the greased ring cake mold.
- Place the mold in the preheated oven and bake for 40 minutes.
- To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Cool and Serve:
- Once baked, remove the cake from the oven and allow it to cool in the mold for a few minutes.
- Carefully transfer the cake to a wire rack to cool completely before slicing and serving.
Tips and Variations:
- Flavor Enhancements: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for additional flavor.
- Toppings: Sprinkle shredded coconut or powdered sugar over the cooled cake for a decorative touch.
- Fruit Additions: Fold in dried fruits like raisins or chopped dates for added texture and sweetness.
- Gluten-Free Option: Use a gluten-free baking powder to make the cake suitable for those with gluten sensitivities.
Nutritional Benefits:
- Rice: Provides carbohydrates for energy and a unique texture to the cake.
- Eggs: Offer high-quality protein and essential vitamins and minerals.
- Coconut: Adds a delicious flavor and contains healthy fats.
- Condensed Milk: Provides richness and sweetness, enhancing the overall taste of the cake.
This creamy coconut rice cake is a delightful and unique dessert that combines the familiar texture of rice with the rich flavors of coconut and condensed milk. It’s perfect for any occasion, whether you’re making it for a family gathering or a special treat. The hydration of the rice in milk ensures a smooth and creamy batter that results in a moist and flavorful cake.
Share Your Experience:
I hope you enjoy making and eating this creamy coconut rice cake. Share this recipe with friends and family, and let me know how it turned out for you. If you have any favorite variations or tips, I’d love to hear about them. Enjoy this delicious and innovative dessert, and see you in the next recipe adventure!
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