Updated August 22, 2016.
This recipe for glutinous grain cake(s) (also referred to as Sweet or Sticky Grain Cake) is really rather easy to create, and it is even simpler you are able to leave from the Asian-style 'icing', although that's tasty too. Sticky grain is really a true Asian culinary experience, one which shouldn't be missed, and thus satisfying in the soft-tasty texture. Wonderful like a dessert or with coffee or tea, this straightforward glutinous grain cake could be offered with the idea to company or simply on your own like a true Asian comfort food treat. Healthier than most Western desserts too. Enjoy!
Ingredients
- 1 cup sweet grain (also referred to as 'glutinous rice')
- 2 eggs
- 1/2 can coconut milk (preferably not ‘lite’)
- 1/2 cup brown sugar
- 1/2 teaspoon. vanilla
- 1/8 teaspoon. salt
- Optional Topping:
- 4 Tablespoons of. grain flour (obtainable in any baking aisle)
- 1/2 can coconut milk
- 1 egg
- pinch of salt
- 3 Tablespoons of. brown sugar
- 1/2 teaspoon. vanilla
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Preparation
- Cover grain with water and soak a minimum of one hour or as much as 4 hrs. Grease 6-8 ramekins Or perhaps an 8-inch square cake pan after some vegetable oil (if you have coconut oil. use that).
- Drain grain and distribute among ramekins or perhaps in cake pan. Grain ought to be a minimum of 1/two to threeOr4 inch deep in every ramekin. Preheat oven to 350 levels.
- Place coconut milk, brown sugar, vanilla and salt inside a mixing bowl. Crack within the eggs and stir everything together until sugar dissolves. Taste for sweetness, adding more sugar if preferred. Pour over grain within the pan/ramekins (if using ramekins, distribute it as being evenly as possible), stirring to mix.
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- Bake 35 to 40 minutes (an placed fork may come out clean or nearly clean). Should you're adding the topping, the wedding cake(s) usually stays just a little undercooked at this time, as they'll be going during the oven. While baking, prepare topping (if using).
- For Topping (optional): Place topping ingredients inside a pot or sauce pan. Stir having a whisk over medium heat until mixture starts to gently bubble. Reduce heat to low, whisking continuously (mixture will begin to keep to the bottom from the pot) - but simply keep whisking for just two minutes. Remove from heat and continue whisking until it thickens and the majority of the protuberances have left. Transfer to some bowl to awesome. (Note: many people would make use of a double-boiler with this, however i discover the single pot method works fine as lengthy while you don`t overheat and whisking to leave the protuberances).
- When grain layer is completed baking, spread around the topping. Take another baking dish and fill a minimum of 1 " deep with warm water in the tap. Place this on lower rack and hang cake(s) on greater rack. Bake fifteen minutes, until topping feels firm when gently touched. Serve either warm or at 70 degrees. This cake is better stored outdoors the refrigerator and eaten within three days. Enjoy!
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