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;

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Sweet Rice Bundt Cake

Top 1 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

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Sweet Rice Bundt Cake

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