Baked Rice Cake with Dates
This baked rice cake recipe stands out for its delightful texture, balanced sweetness and quick preparation, making it an easy alternative to Chinese New Year cake.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- ⅘ cup coconut milk
- ¼ cup neutral cooking oil
- ¼ cup sugar (white or brown)
- 2 cup glutinous rice flour
- ½ tablespoon baking powder
- 8 Chinese dates (aka jujube, red dates (see note 1))
- 3 Medjool dates
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- 1
Preheat the oven to 340°F (170°C), or 300°F (150°C) if it’s fan-assisted.
- 2
In a mixing bowl, lightly beat the eggs until the whites and yolks are well incorporated. Add coconut milk and cooking oil. Stir well to combine.
- 3
Put in sugar, glutinous rice flour, and baking powder. Mix until the mixture becomes thick, smooth, and lump-free.
- 4
Use a pair of scissors to cut Chinese dates and Medjool dates into small pieces and discard all the pits. Add the dates to the batter. Stir to ensure even distribution.
- 5
Use parchment paper to line a rectangle baking pan (11” x 7” / 28 cm x 18 cm), or a square/round pan with a similar volume (see note 2 for conversion), making sure to cover both the bottom and sides.
- 6
Pour the batter into the pan. Spread it with a spatula until it appears level. Sprinkle sesame seeds evenly over the surface.
- 7
Pop the baking pan into the preheated oven. Leave to bake for about 25 minutes until the top becomes lightly golden (see note 3).
- 8
Transfer the cake onto a rack to cool. Then, cut it into 10 bars and enjoy them warm or at room temperature.