Coconut Cranberry Rice Cake
Glutinous rice flour 100 grams | Dried cranberries 20-30 grams |
Sugar (optional) According to your own taste | Coconut milk 115-120 grams |
Edible oil 5ml |
Step 1
Prepare the ingredients, weigh the glutinous rice flour, cranberries, cooking oil and coconut milk, and put them in the crisperPut silicone paper in advanceStep 2
Place oil paper inside the crisper as shown in the picture to facilitate demolding. No oil paper can be used to grease the container.Step 3
Just heat the coconut milk in a microwave until it's warm. If you don't have coconut milk, you can use milk and add sugar that suits your taste, and heat it until the sugar melts.Step 4
Pour the cooking oil and coconut milk into the glutinous rice flour and mix well. You can use any unflavored cooking oil, such as corn oil.Step 5
After mixing evenly, it will become a thick paste as shown in the pictureStep 6
Pour in cranberries and mix wellStep 7
Pour into a container lined with oil paperStep 8
Put it in the microwave on high heat for 2 minutes. My microwave power is 800W. If your microwave power is low, you can extend the time appropriately. After two minutes, you can check the status and add more time. As long as the glutinous rice paste is solidified.Step 9
When the microwave time is up, just take it out with the parchment paper, which is very convenient.Step 10
Let cool before cutting into pieces, or you can use molds to cut into shapes.Step 11
This picture shows the pattern cut with a moldStep 12
You can also cut it into small pieces and eat it with milk powder. My baby likes it very much.Step 13
Coconut and milky aroma, you can't stop taking one bite!Step 14
You can also cut it into strips! Eat it while it's hot, but it's also quite soft and glutinous after cooling! Coconut cranberry rice cake cooking tipsThe key is to add cooking oil. It will remain soft and waxy even after cooling. Keep it covered when storing!