I just got this recipe from the Guy’s mother and had to try it right away. This delicious gooey cake is incredible easy to make, contains no eggs and no wheat, and could probably made vegan by using non-dairy milk and cream.
Sticky rice cake
Sticky Rice Cake (Chapssal Tteok)
- 2 cups glutinous rice flour
- 1 cup milk
- 1 cup cream
- 2 tsp baking powder
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup chestnuts, chopped
- 2 Tbsp walnuts, chopped
- 2 Tbsp raisins
Line a 9-inch brownie pan with parchment paper. Preheat oven to 375 °F.
Pour the first seven ingredients into a big bowl and mix until fully combined. Then stir in the remaining ingredients. Pour batter into the pan and bake for 45 minutes.
Let the cake cool for about 5 minutes, then remove from pan and cut into small squares.
Cover leftovers tightly in plastic wrap and store them in the fridge.
Enjoy!
