- Welcome To My Kitchen -

There is no spectacle on earth more appealing than that of a beautiful woman in the act of cooking dinner for someone she loves.

Thomas Wolfe (1900–1938), U.S. author. The Web and the Rock, ch. 28 (1939).

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Tuesday, November 25, 2008

Rice Cake

A few days ago,my husband bet me to find a cake recipe made of rice.Actually i'm planning to make some cakes for coming hari raya haji but he didn't agree.He said it was such a waste as he's not that into cakes except if i can make cake from rice.So today since i've not that much work to do,i'm surfing the internet & manage to find some rice cake.

Biba's Rice Cake
- marthastewart.com -

Ingredients - Serves 8 to 10
4 cups milk
1/2 cup plus 2 1/2 tablespoons granulated sugar
Grated zest of 1 lemon
1 cup Arborio rice
Unsalted butter, for baking pan
2 to 3 tablespoons fine dry breadcrumbs
3 large or 12 small Amaretti di Saronno cookies
3/4 cup plus 3 tablespoons whole blanched almonds
3 large eggs
2 tablespoons amaretto or dark rum
2 large egg whites, room temperature
Confectioners' sugar, for serving

1. In a medium saucepan, combine the milk with 1/2 cup granulated sugar and the lemon zest over medium heat, and bring to a boil. Add the rice, reduce heat to medium low, and simmer, uncovered, stirring, until rice is tender and milk has been absorbed, about 40 minutes. During the last few minutes of cooking, stir rice constantly. The rice should have the consistency of a thick porridge. Transfer rice to a large bowl, and cool to room temperature.
2. Preheat the oven to 375 degrees. Butter an 8- or 9-inch round baking pan. Sprinkle the breadcrumbs over the bottom and sides of the pan, then turn the pan upside down and shake out excess crumbs.
3. Place the amaretti and almonds in the bowl of a food processor, and finely chop, but do not pulverize. Add to cooled rice. In a large separate bowl, beat eggs until thick and pale yellow. Add amaretto; mix well. Add to cooled rice mixture; stir to combine.
4. In a medium bowl, beat the egg whites with the remaining 2 1/2 tablespoons sugar until stiff. Fold the egg whites into the rice mixture. Pour the batter into prepared pan, and shake pan lightly to distribute batter evenly.
5. Place pan on the middle rack of the oven, and bake until top of cake is golden brown and a thin knife inserted in the center comes out clean, 30 to 35 minutes. Let cool on a rack to room temperature. (The cake can be prepared up to a day ahead. Let cool, cover, and refrigerate. Bring to room temperature before serving.)
6. Remove cake from pan, and place on a round serving plate. Sprinkle with confectioners' sugar, and serve.

Wild Rice Cakes
- marthastewart.com -

Ingredients - Serves 8
8 thin slices white bread
1 cup wild rice
1/2 teaspoon salt, plus more to taste
4 tablespoons canola oil
2 cloves garlic, minced
1 medium carrot, (about 1/3 cup), peeled, cut into 1/4-inch dice
1 small celery stalk, (about 1/3 cup), peeled, cut into 1/4-inch dice
1/2 medium yellow pepper, (about 1/3 cup), seeded, deveined, cut into 1/4-inch dice
2 large eggs, lightly beaten
Freshly ground black pepper

1. Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
2. Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
3. Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
4. In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
5. Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
6. Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.
* This recipe goes well served with Perfect Roast Chicken or Duck Roasted in Salt.

Sticky Rice Layer Cake
By Darlene Schmidt

(MAKES 1 large loaf-pan size cake)
1 cup glutinous rice flour (available in clear packets at Asian/Chinese food stores)
2/3 cup tapioca flour (available at health food stores, or Asian/Chinese food stores)
1 can + 1/4 cup coconut milk
pinch salt
3/4 cup white sugar
2 tsp. coconut flavoring
a few drops red food coloring - or other color(s) of your choice!
(optional: a little shredded baking-type coconut to sprinkle over)

1. Combine flours together in a large mixing bowl. Add the salt and sugar and stir everything together.
2. Add the coconut milk plus the coconut flavoring. Stir well by hand, or mix with electric beaters on low speed. I find a hand whisk works just fine.
3. Once you have a fairly smooth batter, pour half of it into another bowl.
4. Add a few drops of red food coloring to one of the bowls and stir to create a pink batter (or choose another color or colors according to your preference).
5. Grease a loaf pan with a few drops of cooking oil (a glass one works well so you can see the layers as you add them, but it's not necessary).
6. Place the loaf pan in a steamer, if you have one. If not, a flat-bottomed wok or large soup-type pot also works, as long as your loaf pan can fit inside it (I used a flat-bottomed wok for mine). To see what this looks like, go to: How to Steam Sticky Rice Cake. You will also need a lid that will fit over both the loaf pan and the pot/wok.
7. Pour some water into your steamer, or into the bottom of the pot or wok (around the loaf pan) - it should be at least 1 inch deep. Don't make the water too deep, or there will be too much splashing when it boils.
8. Now pour roughly 1/3 of one color of batter (either pink or white) into the loaf pan. You can choose to make the layers thin or thick - anywhere from 1/4 to 1/2 inch of batter is good.
9. Bring the water to a bubbling boil, then reduce heat so that it is gently boiling around the loaf pan (medium heat works well). If you're using a wok or pot, the boiling water may make the loaf pan rattle a little. Cover the pot or wok/steamer with a tight-fitting lid so the cake can steam-cook.
10. Steam for five minutes, or until the batter is firm to the touch. Then add your second layer on top.
Tip: the second and subsequent layers will taken slightly longer to cook than the first layer - from 8-10 minutes or longer, depending on the heat of your steamer. Cook until the middle of the cake is as firm to the touch as the outside. The cake will also rise slightly as it cooks. Be sure to add water to your steamer or wok/pot every 10 minutes or so.
11. Continue adding layers and steaming the cake in the same way until nearly all the batter is used up. For the final layer, I like to add a few extra drops of red coloring to create a darker, contrasting top to the cake.
- It's better to overcook rather than undercook this cake (if you undercook some of the layers, they will turn out too soft and the cake won't hold together when sliced).
- Note that the middle of the cake may ripple towards the end - that is normal. The rippling effect will subside once it has cooled, and you won't notice it once the cake is sliced up.
12. When cake is done cooking, remove the loaf pan from the steamer and allow it to cool on the counter for at least 10 minutes. After it has cooled, place in the refrigerator. Chilling it will help it firm up so that slicing will be easier.
13. When cake is cold, run a butter knife around the outside of the pan, then turn it over and use the knife and your hands to nudge the cake out.
14. To slice it, use a sharp, non-serrated knife and one smooth slicing motion from the top downward (try not to use too much of a sawing motion). You can simply serve this cake in slices, or cut out shapes, such as diamonds or squares. Serve cold or at room temperature. ENJOY!
To store this cake: Place in a covered container or in a plastic bag and keep in the refrigerator. I find it's best to eat this cake up within 3 days or so; after that, it loses its moistness and flavor.

Rice Cakes
By: Ashly

1/2 cup short-grain rice
1/2 teaspoon salt
1/2 cup water, boiling
2 tablespoons oil
6 tablespoons butter
1 1/2 cups breadcrumbs
1 cup milk
2 eggs

1. Sprinkle the rice and salt into the boiling water.
2. Cover and cook slowly until the water is absorbed, 7-10 minutes.
3. Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
4. Stir in 1 egg and 2 tablespoons of the butter.
5. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
6. Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
7. Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
8. Carefully dip each cake into the egg and then cover with crumbs.
9. Melt the remaining 4 tablespoons of butter in a skillet with the oil.
10. When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

Rice Flour Cake

1/2 cup butter, softened
1/2 cup unbleached cane sugar
2 eggs
2 teaspoons gluten-free vanilla extract
1 1/4 cups rice flour
1 teaspoon baking powder

1. Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside.
2. Cream the butter with the sugar until well blended.
3. Add eggs and vanilla, beating with a wire whisk.
4. Add flour and baking powder and continue to beat until well mixed.
5. Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.

Pandan Sticky Rice Cake
By Darlene Schmidt


1st LAYER:
1 cup glutinous rice (Thai "sweet" or "sticky rice") soaked in water for at least 20 minutes or up to 3 hours
1 1/4 cups coconut milk (thick, high quality)
3/4 tsp. pandan paste or pandan "essence" (available in tiny bottles at most Asian grocery stores)
2 Tbsp. white or brown sugar (or maple syrup works well too)
pinch of salt

2nd LAYER:
5 eggs
1 1/4 cups coconut milk (thick, high quality)
1/2 cup white or brown sugar (or maple syrup)
pinch of salt
1/4 tsp. pandan paste
2 Tbsp. rice flour (available in small plastic bags at Asian food stores)

1. Place a steamer inside your wok (bamboo steamers work well and can be purchased very cheaply at Asian grocers and markets). Then place a greased cake pan (9 inch) inside the steamer. Make sure to put at least 1 inch of water in the bottom of your wok. Note: you can use a regular steamer instead - anything large enough to hold your cake pan.
2. If your cake pan takes up all the room in the steamer (as mine does), leave off the steamer lid. Instead, use the wok cover (or a very large frying pan cover). Make sure the cover is large enough to allow steam to pass from the bottom of the wok over the top of the cake.
3. First, drain the glutinous rice and stir it together with the other "First Layer" ingredients. Mix well. Note: The pandan paste (or "essence") should turn your batter green. It will also give your cake a nice flavor. (For more on Pandan, see: What is Pandan?)
4. Pour this mixture into the cake tin and even out the surface with a spoon. Then cover and allow to steam at high heat for 20 minutes. Be sure to add more water to the wok as needed.
5. While first layer is steaming, prepare second layer. Beat the eggs with a fork for 30 seconds.
6. In a separate bowl, stir together the coconut milk, sugar, salt, and pandan paste. Then sprinkle the flour over and stir it in with a fork. Beat by hand or with an electric mixer until the flour dissolves in the liquid. Finally, fold in the eggs and stir or beat again until smooth. Don't worry if a little of the egg still separates from the other ingredients, as this is normal.
7. The first layer is done when the rice has absorbed all the coconut milk. When first layer is cooked, gently press down on it with a fork, evening out the layer.
8. Slowly pour the second layer mixture over the first layer. Note: your cake tin can be filled up to the rim, as this cake does not rise very much. Now cover and continue steaming for another 20 min. Cake is done when an inserted fork comes out clean.
9. Allow cake to cool at least 10 minutes before cutting. Serve as is (it's delicious plain) or with a little coconut cream (if desired) and a cup of strong coffee or tea.
To Store: Cover and leave the cake on your counter for up to 2 days; refrigerate thereafter. Try to eat this cake while it's fresh, as steamed desserts tend to harden after several days. ENJOY!

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One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf (1882–1941), British novelist. A Room of One’s Own, ch. 1 (1929).