Rice Cake

Name: Rice Cake
Yield: 120
Ingredients: 1 kg of rice; 2 cups of water; 1 kg of rice cream (rice pudding); 2 tablespoons of butter; 8 beaten eggs; 2 spoons of yeast; 1 cup of cooked potato or sweet potato, pureed; ground cinnamon and orange peel

1
1 kg of rice
2
2 cups of water
3
1 kg of rice cream (rice pudding)
4
2 tablespoons of butter
5
8 beaten eggs
6
2 spoons of yeast
7
1 cup of cooked potato or sweet potato, pureed
8
ground cinnamon and orange peel

Ingredients

1
1 kg of rice
2
2 cups of water
3
1 kg of rice cream (rice pudding)
4
2 tablespoons of butter
5
8 beaten eggs
6
2 spoons of yeast
7
1 cup of cooked potato or sweet potato, pureed
8
ground cinnamon and orange peel

Directions

1
Make the recipe ahead of time
2
In a pot, combine rice and water
3
Bring to a boil, stirring only until dissolved
4
Let it simmer for 5 minutes, then turn off the heat and let it cool for 10 minutes
5
While that's happening, in a bowl, combine rice cream
6
Melt the butter and pour it hot over the rice cream
7
Mix well and add the eggs, yeast, potato or sweet potato, and spices
8
Mix until smooth
9
Add the cooked rice mixture to the bowl and mix until homogeneous
10
Cover the bowl and let it rise overnight
11
The next morning, place the dough in small cake pans greased, leaving about 0.5 cm of space around the edges, and bake in a hot oven (200°C) preheated for about 25 minutes or until golden brown and dry when tested with a toothpick
12