Mom’s Baked Coconut Walnut Sweet Rice Cake
Mom’s Baked Coconut Walnut Sweet Rice Cake requires roughly 55 minutes from start to finish. For 30 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 181 calories, 3g of protein, and 10g of fat. This recipe serves 28. A few people made this recipe, and 42 would say it hit the spot. It works well as a very affordable hor d'oeuvre. A mixture of low fat milk, canned coconut milk, sweet rice flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Jeanettes Healthy Living. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 16%, this dish is not so amazing. If you like this recipe, you might also like recipes such as My Mom’s Coconut Sticky Rice Cake for Chinese New Year, Coconut lime baked chicken with coconut mango sticky rice, and Twice Baked Sweet Potatoes With Walnut Streusel.
Servings: 28
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon baking soda
1 can coconut milk
3 large eggs lightly beaten
1 cup organic low fat milk
1/2 cup oil
1 cup organic sugar
1 pound sweet rice flour
1/2 cup walnuts chopped
Equipment:
oven
food processor
baking pan
Cooking instruction summary:
Preheat oven to 375 degrees.Place all ingredients except walnuts in food processor. Process until smooth, scraping down sides. Pour into oiled 9"x11" baking pan. Sprinkle with walnuts.Bake for 45 minutes.
Step by step:
1. Preheat oven to 375 degrees.
2. Place all ingredients except walnuts in food processor. Process until smooth, scraping down sides.
3. Pour into oiled 9"x11" baking pan. Sprinkle with walnuts.
4. Bake for 45 minutes.
Nutrition Information:
covered percent of daily need
