Tuesday, August 22, 2006
glutinous rice cupcakes with red bean paste filling
Glutinous rice is such a wonderful gift! Although it looks like regular white rice, when cooked, the kernels stick together and produces a wonderfully fragrant aroma. Glutinous rice flour is the finely ground up version of glutinous rice, which makes for wonderful desserts with a chewy, sticky, and just simply enjoyable bite. Although the word "cake" is used in this name, the result is not the fluffy, soft texture found in cakes using all purpose flour. Maybe my limited vocabulary keeps me from fully describing the unique texture and flavor of this cake. Try it for yourself and then tell me how you would describe it!
This recipe was originally used to make a rectangular pan (9 by 13 inches) of glutinous rice cake, but I got creative and baked them in muffin cups and hid a dollop of a sweet suprise inside.
1 bag (10oz) glutinous rice flour
1 cup sugar
2 teaspoon baking powder
3/4 cup oil
2.5 cup milk
1. Preheat oven to 375 F
2. Mix all ingredients until smooth.
3. Pour into a 9x13inch pan
4. Bake 35 minutes
Note, for the cupcakes, fill each cup until 1/2 full. Then place a flattened piece of red bean paste and cover the top with more batter. Reduce baking time to about 20 minutes. Make sure to use a nonstick pan, or spray liberally with cooking oil or else the cupcake will get stuck when you remove them! (which is fine with me because then I take a big spoon and pry it out and eat the crispy remains which I love, but unfortunately not very presentable!)