Glutinous rice cake

Ingredients for 1 servings:

• 150 g glutinous rice flour
• 30 g powder (Misutgaru = Korean roasted bean powder)
• 220 ml milk, oat milk or soy milk
• 1 tsp baking powder
• 1 tsp baking soda
• 60 g nuts of your choice, plus dried fruit (total)
• 70 g sugar
• 1 tsp salt
• n. B. Nuts or dried fruits for decoration, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Korean, vegan possible, from a 20 cm springform pan, approx. 3 pieces

Combine the glutinous rice flour, misutgaru, baking powder, baking soda, salt, and sugar in a bowl and mix well with the milk, adding a little more if necessary. The batter should have a creamy, but not too runny, consistency. Now mix the desired nuts and dried fruits into the batter. I like to use walnuts and raisins or dried cranberries. In the meantime, preheat the oven to 170°C (top/bottom heat). Pour the batter into a 20cm springform pan (the pan doesn’t need to be greased, as the batter comes out of the pan almost completely without leaving any residue). If desired, decorate the top of the cake with additional nuts and fruits of your choice. Now bake the cake in the hot oven on the middle rack for about 20 minutes. It should still be soft at the end, but golden brown on top. When it has cooled, it will be a little firmer, but it will still stick to the knife when cut! Tip: Instead of misutgaru, you could also use matcha powder and then make a matcha version of the cake.