Oven-Baked Sticky Rice Cake with Nuts
Oven-Baked Sticky Rice Cake with Nuts
Soft and Chewy Sticky Rice Cakes that Last a Week in the Fridge
Baking sticky rice cakes in the oven creates a wonderfully elegant and chewy texture. Packed with a variety of nuts, these cakes are perfect as a nutritious snack or a satisfying meal replacement. By using xylitol, a zero-calorie sweetener, this recipe is also suitable for individuals managing diabetes, offering a healthy sweet treat.
Ingredients (Using a 245ml measuring cup)- 500g glutinous rice flour (wet type preferred)
- 1/2 cup xylitol (approx. 80g)
- 1 tsp baking powder (b.p)
- 1/2 tsp baking soda (b.s)
- 1/3 tsp salt
- 3/4 cup to 1 cup milk (180ml – 245ml)
- 2 cups mixed nuts (chopped pecans, beans, etc.) (approx. 240g)
- 3 cups sliced almonds (approx. 270g)
Cooking Instructions
Step 1
Using wet-type glutinous rice flour will yield a chewier and softer texture. (This recipe uses ingredients typically found in Korean supermarkets.)
Step 2
In a large bowl, combine the glutinous rice flour, xylitol, baking powder, baking soda, and salt. Whisk together until well combined, ensuring no lumps. Gradually add milk to form a dough. For a moister and softer cake, use 1 cup (245ml) of milk. For a chewier texture, use 3/4 cup (180ml). Adjust the milk quantity based on the dough consistency.
Step 3
Add the prepared mixed nuts to the dough and mix thoroughly. You can customize the nuts as you like. A combination of 1/2 cup chopped pecans, 1 cup cooked beans, and 1/2 cup cranberries works well. Roasting the pecans or walnuts before chopping them adds a lovely toasty flavor.
Step 4
If using sweetened bean paste or sweetened canned beans, be mindful of the sugar content. Using plain cooked beans or canned beans without added sugar is recommended.
Step 5
Line an oven pan with parchment paper or foil. Set aside 1.5 cups (approx. 135g) of sliced almonds for topping. First, evenly spread 1.5 cups of sliced almonds on the bottom of the prepared pan. This will create a crunchy and nutty base for the rice cake.
Step 6
Pour the prepared sticky rice cake batter into the pan and spread it evenly to create a flat surface.
Step 7
Generously sprinkle the remaining 1.5 cups (approx. 135g) of sliced almonds evenly over the top of the batter. For enhanced flavor and crispness, you can lightly toast the sliced almonds beforehand by baking them at 150°C (300°F) for about 10 minutes and then letting them cool.
Step 8
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes. (This baking time is based on a convection gas oven. Oven performance may vary, so check for doneness.)
Step 9
Once removed from the oven, allow the sticky rice cake to cool completely. Cutting it while hot can cause it to crumble. Once fully cooled, use scissors or a knife to cut it into your desired serving pieces.
Step 10
When made with 1 cup (245ml) of milk, the cake might feel slightly sticky on the day it’s made. However, after storing it in the refrigerator, it will remain pleasingly soft and chewy for up to a week. The toasted sliced almonds on top are wonderfully fragrant and delicious! If using cranberries, soaking them in lukewarm water for about 5 minutes before adding them will enhance their sweetness. With this recipe, you won’t have to worry about snacks for a whole week!
Step 11
If you wish to give these as gifts, consider baking the batter in a round cake pan or other decorative molds to create beautifully shaped sticky rice cakes.
Step 12
Present your homemade sticky rice cakes in a pizza box or a gift box for a truly thoughtful and delightful present. It’s a wonderful way to share your culinary creations!
