black rice cake

Tag: Bake  
Difficulty: 3/5 ★★★☆☆  
Servings: 3

Mode Reference

Mode: Bake  
Temperature: 150°C  
Time: about 50 minutes

Nutrition Analysis (per 100g)

Energy: 258.5 kcal  
Carbohydrate: 43% | 28.3g  
Protein: 13% | 8.3g  
Fat: 44% | 12.7g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Black rice flour: 100g
• Egg yolk: 55g (from about 3 eggs)
• Corn oil: 30g
• Milk: 60g
• Egg white: 110g (from about 3 eggs)
• Lemon juice: 1g
• Caster sugar: 30g
• Yogurt: 10g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients, separate the egg whites and egg yolks, put them into two cooking basins, and sift the black rice flour;

Step 2/6

Make black rice paste with egg yolk: Add milk, corn oil, and black rice flour into the basin with egg yolk in sequence, and stir into fine black rice paste;

Step 3/6

Add a few drops of lemon juice to the egg whites and beat with an electric beater at medium-high speed. When the bubbles are large, add 1/3 of the fine sugar. When the beat is relatively fine, add 1/3 of the fine sugar. When obvious lines appear, add the remaining fine sugar. Beat until small peaks appear when you lift the egg beater. Stop beating;

Step 4/6

Add 1/3 of the beaten egg whites to the egg yolk black rice paste, stir evenly, then pour the mixed black rice paste back into the egg whites, stir evenly;

Step 5/6

Pour the black rice paste into the eight-inch cake mold, place it on the baking tray, Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second layer of the machine and start cooking immediately;

Step 6/6

After cooking is completed, take it out, invert it until it cools down, then cut it into pieces and sprinkle with yogurt and enjoy.