Cranberry Pecan Rice Cake recipe

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Ingredients

2 ½ cups milk
2 eggs
¼ cup oil
1 pound glutinous rice flour
½ cup brown sugar
1 tablespoon baking powder
¾ cup dried cranberries, or to taste
¾ cup chopped pecans, or to taste

Nutrition Info

80.2 calories
carbohydrate: 12.3 g
cholesterol: 8.8 mg
fat: 3 g
fiber: 0.5 g
protein: 1.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 39.2 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  2. Whisk milk, eggs, and oil together in a small bowl until smooth.

  3. Whisk rice flour, brown sugar, and baking powder together in a large bowl. Add milk mixture, mix under batter is well-combined and creamy. Pour batter into baking dish. Sprinkle cranberries and pecans on top.

  4. Bake in the preheated oven until firm, about 1 hour 10 minutes. Remove from oven and place on a wire rack to cool, about 30 minutes. Cut into 48 pieces.

Recipe Yield

48 pieces

Recipe Note

This nutty and chewy rice cake is my favorite dessert.

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