Sweet Rice Bundt Cake
Sweet Rice Mini Bundt Cake is a great naturally gluten free dessert or snack that's made with wholesome freshly milled brown sweet rice flour. Addition of sweet red bean paste gives this cake a great Korean flavor.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup brown sweet rice flour
- 1 cup sweet rice flour
- 1/2 cup sugar ((I used organic))
- 1 tsp fine sea salt
- 1 tsp baking powder
- 1 cup whole milk
- 2 oz unsalted butter ((melted))
- 2 each egg
- 1/2 cup sweet red bean paste ((anko))
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Grind sweet rice and brown rice in the Nutrimill grinder at the finest setting. 1 cup sweet rice produces about 1 1/2 cup ground flour. If you don't want to use a Nutrimill grinder, just buy and use sweet brown rice flour and sweet rice flour (mochiko).
- 3
Melt butter in the microwave until it becomes fully liquid.
- 4
Spray or brush mini bundt cake pan and/or cakelette pan with oil to prevent sticking.
- 5
In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour.
- 6
Add salt and baking powder. Mix dry powder with a whisk.
- 7
Add milk, vanilla extract, eggs, butter and sugar to dry mixture in 6.
- 8
If using a cake mixer, mix for 3 min. or more until well blended with no lumps. I used a hand whisk and it was quite easy to mix so you can do it without a cake mixer if you don't have one.
- 9
Fold in red bean paste into the batter.
- 10
When red bean paste is evenly mixed in, pour batter into cake molds.
- 11
For mini bundt cake pans, bake for 35 minutes. For cakelettes, bake for 25 minutes or until a toothpick comes out clean when inserted into the thickest part of the batter.