Glutinous rice with milk, eggs, rice cakes do this, no need to knead the dough, nutritious, and more elastic

The oven-baked rice cake shared today has a crispy shell, and the rice cake inside is also chewy! Baked rice cakes also have a good color that rises every year!

Ingredients needed to bake rice cakes in the oven

Ingredients: 1 egg, 160 grams of pure milk, 35 grams of whipping cream, 185 grams of glutinous rice flour, 3 grams of aluminum-free baking powder.

Flavoring: 40 grams of sugar.

The amount of white sugar can be added according to personal taste! Whipping cream is to increase the aroma, so you can't leave it out!

To prepare the oven-baked rice cakes

[Step 1: Prepare the batter].

Beat 1 egg into the bowl, add 160 grams of pure milk, 35 grams of whipping cream, stir the ingredients evenly, it is normal for oil and water to separate when you start stirring, and the ingredients will blend after stirring for a while!

Then sift 185 grams of glutinous rice flour and 40 grams of white sugar into a bowl and stir into a uniform and delicate batter.

Add 3 grams of aluminum-free baking powder, stir well, and the batter of baked rice cakes is ready!

Adding whipping cream can make the baked rice cake more milky;

The glutinous rice flour should be sifted, so that the batter paste will be more delicate and not easy to have particle residues;

Adding aluminum-free baking powder can make the tissue of the rice cake fluffier and make the rice cake not hard.

[Step 1: Time and temperature of baking rice cakes in the oven].

Choose a mold you like and line the bottom of the mold with baking paper. Pour the batter into the mould and shake it a few times to expel the excess gas.

Preheat the oven 5 minutes in advance, put the molds in the oven at 180 degrees and bake for 40 minutes.

1. According to the dosage of the ingredient list, the mold size is just right to choose 20cm!

2. The size of the mold should be determined according to the amount of batter, the mold is too small and the batter is not easy to be baked, and the larger the mold, the crispier the baked rice cake;

3. If you like the crispy skin and feel obvious, you can use a slightly larger mold to make it thinner.

Insert chopsticks into the baked rice cake, and when the chopsticks are taken out, there is no sticky batter on the surface, and it is baked!

Cut the baked rice cake into pieces with a knife and eat!

When you cut it, you will hear a "click, click" sound, the shell is crispy, and the inside is soft and chewy!