1 kg of rice flour
2 cups of water
1 kg of cream of rice (cream of rice)
2 cups of butter
8 beaten eggs
2 tablespoons of active dry yeast
1 cup of cooked and mashed sweet potato (or pumpkin), and cinnamon powder
1 kg of rice flour
2 cups of water
1 kg of cream of rice (cream of rice)
2 cups of butter
8 beaten eggs
2 tablespoons of active dry yeast
1 cup of cooked and mashed sweet potato (or pumpkin), and cinnamon powder
Prepare the recipe the night before
Cook the rice and water in a saucepan, stirring only until dissolved
Let it boil for 5 minutes, then turn off the heat and let it cool for 10 minutes
While that's happening, mix together the cream of rice, melted butter, eggs, yeast, mashed sweet potato (or pumpkin), and spices
Add the cooled rice mixture to the cream of rice mixture, mixing until homogeneous
Cover the bowl and let it rest overnight
The next day, place the dough in buttered molds, leaving a 0.5 cm border around the edges, and bake in a preheated oven (200°C) for about 25 minutes or until golden brown and dry
Yield: approximately 120 units
Note: In Goiás and Mato Grosso, rice cake is a compulsory breakfast item.