New Year's Rice Cake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 1/2 cups water
- 1 tablespoon baking powder
- 1 1/4 cups sugar
- 3/4 cup extra-virgin olive oil
- 1/4 cup chopped nuts
- 1/4 cup dried cherries
- 1 pound glutinous rice flour (also called sweet rice flour)
- 1/4 cup chopped candied pineapple
- 1/4 cup dried dates
- 3 large organic eggs
- raisins, nuts, and dried cherries, for decoration
- Carbohydrate 88 g(29%)
- Cholesterol 70 mg(23%)
- Fat 25 g(39%)
- Fiber 2 g(10%)
- Protein 7 g(13%)
- Saturated Fat 4 g(20%)
- Sodium 167 mg(7%)
- Calories 599
Preparation 1. Preheat the oven to 375°F (191°C). Coat a 9-inch round cake pan with nonstick cooking spray. 2. Combine the rice flour, sugar, baking powder, cherries, pineapple, dates, and nuts in a large mixing bowl. Mix to combine thoroughly. 3. In a separate bowl, beat the eggs. Add the oil and water to the eggs and whisk to blend well. Pour the egg mixture into the fruit mixture and mix thoroughly. 4. Pour the batter into the prepared pan. Bake for 40 minutes, or until a knife inserted into the center comes out clean. The cake will have risen when done. 5. To remove the cake from the pan, place a serving plate over the cake pan. Holding the plate and the pan together, invert and give the pan a little shake; the cake should drop out onto the plate. 6. Decorate the cake with three raisins each for eyes, nuts for the nose, and cherries for a smile. Serve warm. Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.
Preparation 1. Preheat the oven to 375°F (191°C). Coat a 9-inch round cake pan with nonstick cooking spray. 2. Combine the rice flour, sugar, baking powder, cherries, pineapple, dates, and nuts in a large mixing bowl. Mix to combine thoroughly. 3. In a separate bowl, beat the eggs. Add the oil and water to the eggs and whisk to blend well. Pour the egg mixture into the fruit mixture and mix thoroughly. 4. Pour the batter into the prepared pan. Bake for 40 minutes, or until a knife inserted into the center comes out clean. The cake will have risen when done. 5. To remove the cake from the pan, place a serving plate over the cake pan. Holding the plate and the pan together, invert and give the pan a little shake; the cake should drop out onto the plate. 6. Decorate the cake with three raisins each for eyes, nuts for the nose, and cherries for a smile. Serve warm. Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.
