Orange rice cake
This cake is spongy and soft but with a twist: one fully blended orange, skin and all. The orange itself gives the cake a sweet undertone, while the rhind brings it’s zest to the party. Meanwhile, the eggs are working their magic by giving the cake an overall fluffy and light texture. And the best part is, it makes a perfect pair with a hot cup of coffee or tea.
1 orange (large, with peel, without seeds)
1 cup oil
2 cups sugar
1 cup flour
1 cup Afrilife rice flour
1 tablespoon baking powder
Preheat oven to 180 degrees Celsius.
Grind the orange with the eggs in the blender, until the orange is liquefied.
Add the remaining ingredients.
Pour batter into a greased and floured bundt cake pan.
Bake for about 40 minutes, or until golden.
RICE FLOUR MOLTEN CHOCOLATE CAKES
1 stick cooking spray
4 ounces semisweet chocolate (chopped)
7 tablespoons butter
2 egg yolks (at room temperature)
2 eggs (at room temperature)
1/3 cup sugar
1/3 cup Afrilife rice flour
- Preheat the oven to 400°F. Spray four 1/2-cup ramekins with the cooking spray.
- Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until melted and smooth. Remove the bowl from the heat.
- Whisk egg yolks, eggs and sugar in a large bowl. Add the chocolate mixture; stir until well blended. Add the Afrilife rice flour; stir gently to combine. Spoon mixture evenly into the prepared ramekins. Place on a baking pan.
- Bake for 8 mins. Let stand for 2 mins. Unmold cakes onto serving plates. Serve topped with the whipped cream and mint leaves.
banana leaves (or canola spray oil, for the baking dish)
13 1/2 ounces coconut milk
1 cup light brown sugar
2 teaspoons active dry yeast (1/4-ounce package)
2 cups Afrilife rice flour
3 large eggs
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup coconut meat (fresh grated, or thinly sliced dried young coconut)
- Banana leaves or canola spray oil, for the baking dish
- 1 (13.5-ounce) can coconut milk
- 1 cup light brown sugar
- 2 teaspoons (1/4-ounce package) active dry yeast
- 2 cups of Afrilife rice flour
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup fresh grated coconut meat or thinly sliced dried young coconut
Preheat the oven to 350°F. Line a 9×13-inch baking dish or 12 (1-cup) ramekins or large muffin cups with banana leaves or spray with canola spray oil.
Heat coconut milk briefly until it is just warm to the touch (105°F to 110°F). Transfer to a large bowl and whisk in brown sugar and yeast. Let set until mixture is bubbly, about 5 minutes. Beat in Afrilife rice flour, eggs, vanilla and salt, beating until very smooth, about 1 minute. Pour the mixture into the prepared pan or ramekins and sprinkle with the coconut. Bake until the edges are brown and the middle of the cake is just set, 15 to 20 minutes for ramekins or about 25 minutes for a baking pan. Let cool a few minutes, cut into squares or unmold, and serve warm or room temperature.
Steamed rice cake
- In a mixing bowl, whisk together all the ingredients above, except food colorings until smooth. (The water should be warm to the touch so that it won’t kill the yeast.)
- Cover with a lid. Let the batter rest for 2 hours or more (The more time you let the batter rest, the more fluffy the cakes will come out.)
- After 2 hours, You will see air bubbles raise on the surface of the batter.
- Give the batter a good stir and divide it into 3 equal portions. Then add your favorite colors into each portion. Stir well. (You can skip this step if you don’t use food coloring.)
- Grease cake molds or small bowls with oil. Place them into the boiling steamer. Pour in the batter until 3/4 of each bowl (so that it will have room to rise.) Cover and steam for 10 minutes on medium heat or until a toothpick inserted comes out clean.