Rice Cake recipes

SWEET RICE CAKE WITH COCONUT

2 eggs
1 box sweet rice flour
1/2 c. butter
2 1/2 c. milk
1 tbsp. baking powder
1 tsp. vanilla
1 1/4 c. sugar
1 c. coconut, shredded or flakes

Cream together sugar, and butter. Then add eggs, one at a time. Mix dry ingredients together. Combine the mixture, then add milk and vanilla. Pour it into greased baking pan. Sprinkle evenly on top with coconut flakes. Bake at 350°F for 45 minutes. Cake will come out chewy. Cut into squares.

STEAMED (RICE CAKE) PUTO

2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites

You may use long grain.

In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.

Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.

Note: You may use basket steamer in a wok half filled with water.

2 c. rice soaked in 1 1/2 c. water overnight
2 tsp. baking powder
1-1 1/2 c. white sugar
4 egg whites
2 tbsp. sugar for egg whites

You may use long grain.

In a heavy duty blender, puree soaked rice in water until very fine. Pour in a bowl; add sugar and 2 teaspoons baking powder. Mix well and set aside.

Beat egg whites until stiff. Add 2 tablespoons sugar to keep the air in the beaten egg whites. Fold the egg whites into the beaten rice batter and pour into muffin pans. Steam for about 20 minutes or until done. Optional: Sprinkle a few anise seeds on top of the puto. Serve with grated coconut.

Note: You may use basket steamer in a wok half filled with water.

RICE CAKE AND CHEESE SNACK

2 rice cakes, unsalted
1 tsp. prepared yellow mustard
1/4 c. defatted cheddar cheese, grated

Preheat oven to 350 degrees. Place rice cakes on baking sheet or aluminum foil and bake 3 to 4 minutes or until crisp. Remove from oven, spread with mustard and top with cheese. Return to oven and bake 3 to 4 minutes just until cheese melts. Serve immediately.