Sweet Rice Cake Mitsiko Gluten Free Recipes

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GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING



Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing image

A delicious gluten-free chocolate cake!

Provided by Gluten Free Mommy

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 18

½ cup sorghum flour
½ cup tapioca flour
½ cup rice flour
1 cup cocoa powder, sifted
1 ½ tablespoons xanthan gum
2 ½ teaspoons baking powder
1 teaspoon baking soda
¾ cup butter at room temperature
¾ cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
5 ounces chocolate chips
½ cup sour cream
½ teaspoon vanilla extract
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  • In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
  • In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
  • To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 60.3 g, Cholesterol 118.3 mg, Fat 20.8 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 395.4 mg, Sugar 38.2 g

HABANERO HONEY SWEET CORN CAKE



Habanero Honey Sweet Corn Cake image

This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.

Provided by Chef John

Categories     Cornbread

Time 55m

Yield 8

Number Of Ingredients 10

2 cups fresh corn kernels
1 habanero pepper, seeded and diced
2 large eggs
⅓ cup water
⅓ cup honey
⅔ cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup cornmeal
1 teaspoon kosher salt
½ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
  • Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
  • Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
  • Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg

SWEET RICE CAKE "MITSIKO" (GLUTEN FREE)



Sweet Rice Cake

This recipe came from a good friend of mine who is Filipino. The actually name is "MITSIKO" which means Sweet Rice Cake. It's a very unique recipe and its Gluten Free!! Enjoy!! :)

Provided by Gail Eischeid @LeChefGail

Categories     Other Breakfast

Number Of Ingredients 6

2 1/2 cup(s) rice flour, sweet
1 1/2 cup(s) white sugar
5 - eggs
1 stick(s) butter or margarine
1 1/2 tablespoon(s) baking powder
2 cup(s) milk

Steps:

  • Use a 9 x 13 Pan or for thicker Cake use a Square Pan. Spray lightly with Pam or cooking spray.
  • Mix sugar and butter together. Add eggs.
  • Add Sweet Rice Flour, baking powder, and milk. Mix all ingredients well.
  • Preheat Oven to 325 F. Bake for 45 minutes to 1 hour. It will raise slightly and be spongy to the touch. Ovens vary on time, depending on whether you have Gas or Electric.
  • Baking Tip: I purchase my Sweet Rice Flour at Oriental, Korean stores, Speciality Aisle in grocery store or whole food markets, although you might find it in some grocery stores.

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