Recipe: Delicious Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients)

Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients). Tender, soft and chewy Korean style rice cakes stuffed with chocolate truffles! Slowly pour in the cold coffee and whisk until smoothly combined. Bring the water in When I went back to roll it up, it was so easy to roll without sticking to the pan.

Pure rice flour rice cake, also known as Bai Tang Gao in mandarin and Bak Tong Gao in Cantonese, is fluffy and chewy. Usually Bai Tang Gao is served In China, this is usually served as a dessert as breakfast or between meals. My favorite serving way is with tea as those rice cakes are a little bit too. You can cook Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients) using 6 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients)

1. Prepare 4 of Eggs.
2. Prepare 60 grams of Rice flour for baking.
3. You need 60 grams of Sugar.
4. Prepare of To taste.
5. It's 100 ml of Heavy cream.
6. Prepare 1 1/2 tbsp of Sugar.

Self-Rising Flour Biscuits are the easiest biscuits you will ever make! Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not. Cake flour (薄力粉) is a finely milled, delicate flour with low protein content. Soft and chewy, these rice cakes make a delicious snack or dessert.

Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients) step by step

1. Line the baking pan with kitchen parchment paper. Preheat the oven to 180°F Celsius..
2. Separate the egg yolks from the whites. Put about half of the sugar into the egg whites and beat until stiff peaks form..
3. Put the remaining sugar in the egg yolks. Without washing the beaters from Step 2, use them to beat the yolks until white and creamy..
4. Add a dollop of the egg whites to Step 3 and mix together. Add the rice flour and vanilla oil and mix together. The rice flour won't form gluten, so you can use an electric mixer to do this..
5. Add a dollop of egg whites into Step 4 and mix together. Divide the remaining egg whites into 2 portions and mix in one at a time. At this time, it'd be easier to use a spatula..
6. Pour into the pan from Step 1. Smooth the surface and tap on the sides of the pan to remove bubbles from the batter..
7. Bake in the oven at 180℃ for 10 minutes..
8. Remove from the pan and cover with plastic when it has cooled a bit. The surface will remain moist, so when you roll up the cream, you won't need to use syrup..
9. Add the sugar to the heavy cream and beat until stiff..
10. Put the cream on the cake, making the part closer to you thicker. Roll up with some strawberries inside. Use only a bit of cream on the edges and the other end of the cake..
11. Put the seam of the roll on the bottom, wrap with plastic wrap, and let chill in the refrigerator. If you let it chill for at least 15 minutes, it'll be easier to cut..
12. When you cut it, it will look like this. If this is your first time, it's easier with just cream..

Espasol is a type of Filipino rice cake made popular in Laguna province. This classic delicacy is made from toasted glutinous rice flour cooked low and slow in sweetened coconut milk into a soft and chewy consistency. You could spend a couple of hours making a cake. Or spend too much money to buy from a bakery. Or you could take the easy (but equally delicious) way out.