Honey Chewy Bread
Honey Chewy Bread
Making Honey Chewy Bread with Glutinous Rice Flour and Rice Flour: Is it Bread or Rice Cake?
Introducing a delightful Honey Chewy Bread made without butter or wheat flour. It offers a chewy texture reminiscent of rice cakes, yet a soft, crumbly consistency like bread. Enjoy the delicious blend of textures and the subtle sweetness of honey in this unique treat!
Dough Ingredients- 200g Dry Glutinous Rice Flour
- 70g Bread Flour (Rice Flour)
- 1 Egg
- 70g Sugar
- 90g Honey
- 60g Sunflower Oil (or other vegetable oil)
- 200g Milk
- 5g Baking Soda
- 2-3 Pinches of Salt (approx. 1-1.5g)
- 3g Unsweetened Cocoa Powder (optional, for two flavors)
- 3g Pumpkin Powder (optional, for two flavors)
Topping Ingredients- Assorted Nuts (e.g., walnuts, almonds, pecans) as desired
- Assorted Nuts (e.g., walnuts, almonds, pecans) as desired
Cooking Instructions
Step 1
First, sift together the dry glutinous rice flour, bread flour, and baking soda into a bowl. Mixing the dry ingredients beforehand ensures even distribution and helps the baking soda properly leaven the dough for a better rise.
Step 2
In a separate bowl, crack one egg and lightly whisk it with a fork. The egg will help bind the ingredients and add moisture to the batter.
Step 3
To the whisked egg, add the sugar, honey, salt, sunflower oil (or other vegetable oil), and milk. Whisk or stir these liquid ingredients together until the sugar is dissolved and everything is well combined. The honey will lend a wonderful subtle sweetness.
Step 4
Sift the dry flour mixture (glutinous rice flour, bread flour, baking soda) into the bowl with the liquid ingredients. Sifting prevents lumps and creates a smoother batter. Gently mix with a spatula until no dry flour streaks remain.
Step 5
Divide the batter into two portions, approximately a 2:1 or 1:1 ratio. To one portion, add 3g of unsweetened cocoa powder, and to the other, add 3g of pumpkin powder. Mix each portion until the color and flavor are evenly incorporated. (If you prefer a single flavor, you can skip this step and use the entire batter.) Transfer each batter into piping bags and refrigerate for 30 minutes to rest. This resting period helps stabilize the dough, making it easier to handle.
Step 6
Pipe the prepared batters into oval molds (or muffin tins), filling them about 80% full to allow room for expansion during baking. Arrange your assorted nuts decoratively on top of the batter. Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes. To check for doneness, insert a skewer; it should come out clean.
Step 7
Once baked, carefully remove the Honey Chewy Bread from the oven and let it cool completely on a wire rack. Freshly baked, these bread-cakes boast a delightfully chewy interior with a slightly crisp exterior, offering a truly unique and satisfying texture. Enjoy!
