Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, super easy non-allergenic light and puffy rice flour cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Super Easy Non-allergenic Light and Puffy Rice Flour Cake is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Super Easy Non-allergenic Light and Puffy Rice Flour Cake is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have super easy non-allergenic light and puffy rice flour cake using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- Make ready 80 grams Rice flour for baking
- Take 1 tbsp Kabocha squash flakes
- Take 3 tbsp Beet sugar (or regular sugar)
- Make ready 1 pinch Salt
- Make ready 1 tsp Baking powder (aluminium-free, if possible)
- Make ready 150 ml Water
- Prepare 2 tbsp Canola (rapeseed) oil (or vegetable oil)
Instructions to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- Put all the ingredients except for the water and oil in a bowl, and mix together with a whisk or chopsticks. The key is to mix well at this stage!
- Add the oil and 2/3 of the water, and mix again. Add the remaining water little by little, until the batter is a bit looser than pancake batter. Please adjust the amount of water, which can vary depending on the humidity as well as how you scooped the flour into your measuring cup.
- Grease a paper mold or a mold that is microwave safe with some extra oil, and pour in the batter. Microwave for 3 1/2 minutes, turning once during cooking. When a bamboo skewer poked into the middle comes out clean, it's done. Please adjust the microwaving time depending on your oven. (I used a child's bowl as the cake mold here.)
- Leave the cake to cool in the container or mold. When it starts to separate from the sides (see photo), take it out of the mold and it's done. Moisten your knife to cut through it cleanly.
- You can sandwich something inside the cake, or decorate it. Here I have made a 'buttercream' using palm oil shortening mixed with powdered sugar and vanilla essence, plus blueberries and blueberry sauce.
- My allergic son can eat soy now, so I used a readymade soymilk cream to make a decorated cake with strawberries.
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So that’s going to wrap it up with this special food super easy non-allergenic light and puffy rice flour cake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
