This traditional Rice Cake is a delightful treat that balances softness with a pleasant chew. Made primarily from rice flour and a touch of sugar, it offers a neutral canvas for various toppings or fillings. The texture is unique’somewhere between a soft cookie and a dense pancakeâÂÂmaking it perfect for afternoon tea or as a light dessert. It pairs beautifully with warm fruit compotes, sweet bean paste, or simply a dusting of powdered sugar. Simple to prepare, this recipe captures the essence of classic comfort food without being overly rich, allowing the pure flavor of the rice to shine through.
Rice Cake
Description
This traditional Rice Cake is a delightful treat that balances softness with a pleasant chew. Made primarily from rice flour and a touch of sugar, it offers a neutral canvas for various toppings or fillings. The texture is unique&# 226;ÂÂsomewhere between a soft cookie and a dense pancakeâÂÂmaking it perfect for afternoon tea or as a light dessert. It pairs beautifully with warm fruit compotes, sweet bean paste, or simply a dusting of powdered sugar. Simple to prepare, this recipe captures the essence of classic comfort food without being overly rich, allowing the pure flavor of the rice to shine through.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease a baking sheet or line it with parchment paper.
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In a large mixing bowl, combine the plain flour, caster sugar, and any additional dry ingredients like rice flour if available.
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Add the chilled, chopped butter to the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
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Gradually add cold water, one tablespoon at a time, mixing gently until a soft dough forms. Do not overwork the dough.
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Turn the dough out onto a lightly floured surface and knead briefly until smooth. Divide the dough into equal portions.
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Roll each portion out into a circle or rectangle, approximately 1/4 inch thick. Cut into desired shapes using a cookie cutter or knife.
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Place the cakes on the prepared baking sheet, leaving space between them for expansion.
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Bake for 15-20 minutes, or until the edges are lightly golden and the centers are firm to the touch.
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Allow the rice cakes to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 120.6kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 1.9g10%
- Cholesterol 7.7mg3%
- Sodium 64.0mg3%
- Total Carbohydrate 19.6g7%
- Dietary Fiber 0.7g3%
- Sugars 0.7g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a gluten-free version, ensure you use certified gluten-free plain flour or substitute entirely with rice flour, noting that the texture may be slightly more fragile.
Store cooled rice cakes in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat briefly in the microwave to restore softness.
These cakes are versatile; try serving them warm with jam, honey, or Nutella. They also make excellent bases for savory fillings if you omit the sugar and add herbs or cheese to the dough.
If the dough is too sticky, add more flour; if too dry, add a few drops of water. The dough should be pliable but not stick to your hands.
