Soda Baked Rice Cake

Name: Soda Baked Rice Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 100g milk; 30g Blending oil; 30g Sugar; 9g Soda; 1 piece egg

by Still-good food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

With this 3.5 version CKTF-32GS oven busy making all kinds of delicious food every day, the function of the oven is not only the function of baking bread cake or this pig's feet. It has the function of staple food as well as the function of snacks and desserts. It seems a bit nonsense. But today, everyone did not come back for dinner. I just used it to bake the soda rice cake. I successfully made a soda rice cake at the same temperature. By the way, this is also the first time I have made grilled rice cakes. The soda is a bit too much and a bit salty, but I think it is delicious. I didn't keep it when I was making grilled rice cakes. Instead, I baked the rice cakes while doing housework. Don't waste time, after my housework is done, it's almost ready.

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Ingredients

150g Glutinous Rice Flour
100g Milk
30g Blending Oil
30g Sugar
9g Soda
1 piece Egg

Soda Baked Rice Cake

1. Ingredients: 150 grams of glutinous rice flour, 100 grams of milk, 30 grams of sugar, 30 grams of mixed oil, 1 egg, 9 grams of soda

2. Take a big bowl and pour the sugar and milk

3. Beat in the eggs

4. Pour in the blended oil and beat them evenly with a whisk until the milk and oil do not separate

5. Sift in glutinous rice flour and baking soda and stir evenly (no particles)

6. Put it in a preheated oven at 200°C, and bake the upper and lower tubes at 200°C for 20 minutes

7. After coloring, the upper tube is 150 degrees, the lower tube is 130 degrees, and it can be baked for 15 minutes.

Tips:
1. You can replace soda with baking powder;
2. If you don't like the taste of soda, you can reduce the amount by half. I accidentally poured too much, but it unexpectedly suits my taste;
3. Either blended oil or olive oil is fine, but the taste of peanut oil is too strong;
4. Brush the bottom and sides of the pie pan with oil, and wrap the bottom of the pie pan with tin foil to prevent the batter from leaking.