rice bread

Sweet Rice Mini Bundt Cake is a great naturally gluten free dessert or snack that's made with wholesome freshly milled brown sweet rice flour. Addition of sweet red bean paste gives this cake a great Korean flavor.

Sweet Rice Bundt Cake

brown sweet rice flour

sweet rice flour

sugar ((I used organic))

tsp fine sea salt

tsp baking powder

milk

oz unsalted butter ((melted))

sweet red bean paste ((anko))

tsp vanilla extract

Preheat oven to 350°F (180°C).

Grind sweet rice and brown rice in the Nutrimill grinder at the finest setting. 1 cup sweet rice produces about 1 1/2 cup ground flour. If you don't want to use a Nutrimill grinder, just buy and use sweet brown rice flour and sweet rice flour (mochiko).

Melt butter in the microwave until it becomes fully liquid.

Spray or brush mini bundt cake pan and/or cakelette pan with oil to prevent sticking.

In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour.&nbsp;

Add salt and baking powder. Mix dry powder with a whisk.

Add milk, vanilla extract, eggs, butter and sugar to dry mixture in 6.

If using a cake mixer, mix for 3 min. or more until well blended with no lumps. I used a hand whisk and it was quite easy to mix so you can do it without a cake mixer if you don't have one.

Fold in red bean paste into the batter.

When red bean paste is evenly mixed in, pour batter into cake molds.

For mini bundt cake pans, bake for 35 minutes. For cakelettes, bake for 25 minutes or until a toothpick comes out clean when inserted into the thickest part of the batter.&nbsp;

A gluten-free alternative to regular bread.

Flour-less Blender Rice Bread

340 g jasmine or long-grain rice

240 ml water (1 1/8 cups, plus more as needed)

ml vegetable oil oil

tsp sugar

tsp salt

tsp yeast, active dry (one packet

Rinse rice, cover with plenty of water, and soak overnight (8–12 hours). Drain well.

Soak and drain the rice:

Add drained rice to a high-speed blender with 240 ml (1 cup) water, oil, sugar, salt, and yeast. Blend on high in short bursts, monitoring temperature. Aim for a smooth, thick batter and a final temperature between 95–110°F (35–43°C). If too hot, cool briefly; if too thick, add up to 30 ml (2 tbsp) more water.

Blend:

Spray one large or two small loaf pans with nonstick spray. Divide the batter evenly between pans. Tap pans on the counter several times to settle the batter and remove large air pockets.

Prepare your baking pans:

Lightly mist the batter surface with water (or cover loosely) and let rest in a warm place 15–25 minutes, until the batter rises just under the rim (time varies with room temperature).

Proof:

Preheat oven to 365°F (185°C). Place a small oven-safe pan with hot water on the bottom rack or pour a few ice cubes into a hot pan to create steam. Spritz the loaf tops with water once more and bake 30–35 minutes (smaller loaves may finish sooner), until internal temperature reaches 205–210°F (96–99°C) or the tops are golden and firm.

Bake:

Remove loaves from pans and cool completely on a wire rack before slicing for best texture (you may enjoy a warm slice immediately, but fully cooled slices slice cleaner).

Cool:

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Sweet Rice Bundt Cake

Flour-less Blender Rice Bread

Top 2 rice bread recipes from across the web

The most viewed rice bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Rice Bundt Cake

Flour-less Blender Rice Bread

The most viewed rice bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine