Baked taiwanese rice cake
• 4 cups of rice flour (about 16 oz)
• ½ cup butter, softened
• 4.5 tsp egg replacer, mixed with 6 tbsp warm water
• 1.5 -2 cup sugar
• 2 tsp baking powder
• 2 cups milk
• 2 tbsp sesame seeds, optional
• 1 tbsp flaxseed meal, optional
Preheat the oven at 350F.
Mix egg replacer, butter, sugar, milk, sesame seeds, and rice flour
and baking powder in a medium bowl. Pour the mixture in a 13×9 baking dish (note: the picture shown is & frac14; of the ingredients in a small cake pan) and bake for 30 to 35 minutes.
***Normally, the rice cake is steamed and eaten on New Year day
only. This is the most liked sweet dish among the Taiwanese community in Bloomington/Normal, IL. The recipe has been passed on
for 3 decades among the Taiwanese ladies. The cake is crispy outside and chewy inside.
By Madhavi Devi Dasi