Rice Cake

Name: Rice Cake
Yield: 24
Ingredients: Melted Butter (for greasing); Wheat Flour (for dusting); 2 cups of rice (140 g); 1 cup of wheat flour (120 g); 1 1/2 teaspoons of active dry yeast; 1 cup of melted butter (200 g); 1 1/2 cups of sugar (270 g); 3 large eggs (separated whites and yolks); 1/2 cup of milk (120 ml) mixed with 1 teaspoon of vinegar

1
Melted Butter (for greasing)
2
Wheat Flour (for dusting)
3
2 cups of rice (140 g)
4
1 cup of wheat flour (120 g)
5
1 1/2 teaspoons of active dry yeast
6
1 cup of melted butter (200 g)
7
1 1/2 cups of sugar (270 g)
8
3 large eggs (separated whites and yolks)
9
1/2 cup of milk (120 ml) mixed with 1 teaspoon of vinegar

Ingredients

1
Melted Butter (for greasing)
2
Wheat Flour (for dusting)
3
2 cups of rice (140 g)
4
1 cup of wheat flour (120 g)
5
1 1/2 teaspoons of active dry yeast
6
1 cup of melted butter (200 g)
7
1 1/2 cups of sugar (270 g)
8
3 large eggs (separated whites and yolks)
9
1/2 cup of milk (120 ml) mixed with 1 teaspoon of vinegar

Directions

1
Grease a 20 cm x 30 cm baking dish with butter and dust with wheat flour
2
Set aside
3
Preheat the oven to 180°C (medium)
4
In a small bowl, mix together the rice, wheat flour, and yeast
5
Set aside
6
In a mixer, cream the butter and sugar until smooth (about 5 minutes)
7
Add the egg yolks and beat until well combined (about 2 minutes)
8
Avoiding overmixing, gradually add the reserved rice mixture alternately with the milk mixture mixed with vinegar
9
Mix well
10
Set aside
11
Beat the egg whites in a mixer until stiff peaks form
12
Fold into the reserved mixture and mix gently with a spatula
13
Pour into the prepared baking dish and bake in the preheated oven until a toothpick inserted into the center comes out dry (about 35 minutes)
14
Let cool
15
Cut into squares of 5 cm and serve
16
155 calories per serving.