It’s just a random mess----sticky rice cake

Overview

The New Year is finally over, and today I have nothing to do. I originally bought some sticky rice flour to prepare glutinous rice balls for the Lantern Festival, but I didn’t have time. Today, I suddenly thought of baking a cake. The recipe was completely fiddled with by myself. I made it according to the sponge routine. I was afraid that the sticky rice would not rise well, so I used a little baking powder. Unexpectedly, the result was quite good. It was crispy on the outside and soft and waxy on the inside. It was really delicious. I finished it all at noon.

Tags

• pastries
• aluminum-free baking powder
• corn oil
• corn starch
• egg
• rice flour
• white sugar
• milk

Ingredients

Steps

1. 1 All ingredients

   

2. 2 Beat eggs with sugar over heat

   

3. 3 Sift in rice flour, cornstarch and baking powder and mix well

   

4. 4 Use a whisk to mix the corn oil and milk mixture

   

5. 5 After mixing, pour into the cake batter basin

   

6. 6 Stir evenly until the cake batter and cream liquid are completely mixed

   

7. 7 Brush some cooking oil into the mold to prevent sticking

   

8. 8 Use a small spoon to pour into the mold

   

9. 9 Preheat the oven to 160 degrees for 28 minutes. I put it on the second to last layer

   

10. 10 Try one piece, it’s really delicious