If you are looking for a light, fluffy, and gluten-free cake, this Simple Rice Cake is the answer. It’s easy to make, requires just a few ingredients, and gives an excellent yield. Best of all, it uses cooked rice and shredded coconut, resulting in a soft texture and unique flavor that melts in your mouth.
This recipe is perfect for anyone who wants a quick dessert or snack without the need for wheat flour. It’s also a great way to use leftover rice, turning it into something delicious and satisfying. With its subtle sweetness and tropical touch from coconut milk, this cake fits beautifully at breakfast, teatime, or even festive gatherings.
Ingredients for Simple Rice Cake
Before starting, make sure you have all the ingredients measured and ready. Using precise amounts guarantees that your cake will come out fluffy and delicious.
- 100 grams (3.5 oz) shredded dried coconut
- 2 ½ cups cooked rice (preferably plain, unsalted rice)
- 3 eggs (room temperature works best)
- ¼ cup vegetable oil (such as sunflower or canola oil)
- 1 cup sugar (white sugar or light brown sugar if preferred)
- 200 ml (6.7 fl oz) coconut milk
- 1 tablespoon baking powder
Step-by-Step Preparation
Blending the Base
Start by placing the cooked rice, coconut milk, eggs, oil, and sugar into a blender. Blend for about two minutes until you achieve a smooth, creamy mixture. This step ensures that the rice integrates fully into the batter, creating a uniform texture for the cake.
Adding the Coconut and Baking Powder
Once the mixture is blended, transfer it into a large mixing bowl. Add the shredded dried coconut and baking powder. Mix gently with a spatula until the ingredients are fully incorporated. Avoid overmixing; just fold until everything is well combined.
Preparing the Cake Pan
Grease your cake pan with vegetable oil or butter, then sprinkle sugar over the surface. This technique prevents sticking and also adds a slight caramelized sweetness to the outer layer of the cake.
Baking
Preheat your oven to 200°C (392°F). Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cooling and Serving
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then gently release it from the pan, transfer to a cooling rack, and let it cool completely before slicing. Serve plain, with a dusting of powdered sugar, or alongside fresh fruit.
Why This Recipe Works
This rice cake stands out because it uses cooked rice instead of flour, making it naturally gluten-free. The coconut milk and shredded coconut add richness, while the eggs provide structure and fluffiness. The result is a cake that is:
- Moist and tender thanks to the coconut milk.
- Light but satisfying with a subtle coconut aroma.
- Simple yet versatile, perfect for everyday treats or special occasions.
Variations of Simple Rice Cake
Coconut Rice Cake with Lime
Add the zest of one lime or lemon to the batter for a refreshing citrus flavor that pairs beautifully with the coconut.
Chocolate Rice Cake
Mix in 3 tablespoons of unsweetened cocoa powder when blending the base ingredients. You can also sprinkle chocolate chips on top before baking.
Spiced Rice Cake
For a warm and cozy version, add a teaspoon of cinnamon or nutmeg to the mixture. This makes the cake perfect for fall and winter gatherings.
Dairy-Free Rice Cake
This recipe is naturally dairy-free because it uses coconut milk instead of regular milk. Just ensure your baking powder is dairy-free if you need a completely safe version.
Serving Suggestions
- Serve with fresh tropical fruits like mango, pineapple, or papaya.
- Pair with a cup of hot coffee or tea for a perfect afternoon snack.
- Top with a drizzle of caramel or melted chocolate for a festive twist.
- Enjoy plain with a dusting of powdered sugar for a light breakfast treat.
Tips for Perfect Rice Cake
- Use plain rice: Avoid seasoned or salty rice. Leftover white rice works perfectly.
- Blend well: The smoother the mixture, the fluffier the cake will turn out.
- Don’t skip the sugar coating on the pan: It gives the cake a delicate sweet crust.
- Check doneness carefully: Depending on your oven, baking time may vary slightly. Always test with a toothpick before removing.
- Let it cool before slicing: This prevents the cake from crumbling and allows the flavors to settle.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for 4–5 days when covered. Simply reheat slightly before serving for the best texture.
- Freezer: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
FAQs
1. Can I make this rice cake without coconut milk?
Yes, you can substitute regular milk or almond milk, but coconut milk enhances the flavor and texture.
2. Do I need to use shredded coconut?
It’s recommended for flavor and structure, but you can omit it if necessary. The cake will still work but may be slightly less rich.
3. Is this cake gluten-free?
Yes, since it uses rice instead of wheat flour, it is naturally gluten-free. Just make sure all other ingredients (like baking powder) are gluten-free certified.
4. Can I make this cake less sweet?
Absolutely. Reduce the sugar to ¾ cup if you prefer a lighter sweetness. You can also replace part of the sugar with honey or maple syrup.
5. Can I prepare this cake in advance?
Yes, this cake holds its texture well. You can bake it a day before serving, store it in the refrigerator, and bring it to room temperature before serving.
6. Why did my cake sink after baking?
This can happen if the cake was removed too early from the oven or if the batter was overmixed after adding baking powder. Be sure to bake fully and handle the batter gently.
Final Thoughts
This Simple Rice Cake without Wheat Flour is a true example of how easy and delicious homemade cakes can be. With minimal ingredients and a quick process, you can transform leftover rice into a fluffy, golden dessert that everyone will enjoy. Whether you serve it at a family breakfast, bring it to a holiday gathering, or enjoy it as a personal treat with coffee, it’s a recipe worth keeping in your collection.