Chocolate Cream Rice Cake Recipe

Name: Chocolate Cream Rice Cake
Prep time: 55 min
Cook time: 36 min
Total time: 91 min
Yield: 12
Cuisine: Korean
Ingredients: 155g Egg; 90g Sugar; 10g Honey; 2g Vanilla extract; 30g Unsalted butter; 45g Milk; 90g Cake flour; 15g Cocoa powder; 3 Egg yolks; 40g Sugar; 20g Corn starch; 300g Hot milk; 70g Dark chocolate; 150g Glutinous rice flour; 10g Cocoa powder; 90g Sugar; 1g Salt; 225g Hot water

by Cooking Tree 2023-02-27

written by Cooking Tree 2023-02-27

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Chocolate Cream Rice Cake.

I made chewy and sweet chocolate custard cream glutinous rice cake~
To make a plump and round shape, I used a silicone hemispherical mold to shape it and harden it, but it was made beautifully.

I put chocolate genuise inside the glutinous rice cake and wrapped it together, so it retains its shape well and tastes better than just cream~^^

The remaining Genuise is made into powder, and condensed milk is applied to the glutinous rice cake and then powder is applied.

Even if you harden it in the refrigerator, the chewy texture does not change, and the cream tastes better because it is cold.

You can freeze it in the freezer and eat it as an iced glutinous rice cake.
There is not much left for the SAT exam, but I wish you good results as much as you have worked hard until now♥

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Cream Rice Cake
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Rating: 5.0/5
( 38 voted )

Serves: 12 Prep Time: 55 Minutes Cooking Time: 36 Minutes 36 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

155g Egg
90g Sugar
10g Honey
2g Vanilla extract
30g Unsalted butter
45g Milk
90g Cake flour
15g Cocoa powder
3 Egg yolks
40g Sugar
20g Corn starch
300g Hot milk
70g Dark chocolate
150g Glutinous rice flour
10g Cocoa powder
90g Sugar
1g Salt
225g Hot water

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and clear the air bubbles.
Bake in an oven at 170 degrees (preheated for 20 minutes at 180 degrees) for about 35 minutes and then cool.
Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and vanilla extract and mix.
Put it on low heat and stir until thickened, then add dark chocolate, mix, transfer to another bowl, cover with cling film and cool.
Mix glutinous rice flour, cocoa powder, sugar and salt, add hot water, mix so that the powder does not clump together, cover and microwave for 1 minute and 30 seconds.
Mix once more with a spatula, microwave for 1 minute and 30 seconds, mix until sticky and cool.
Take a small piece of dough, spread it thinly, put it in a mold, squeeze the cooled custard cream, and place the sheet cut into a circle.
Wrap the dough, cut out the lumps, and make sure that there are no gaps to form it and harden it in the refrigerator.
Sift the remaining cake sheet into powder, apply condensed milk on the top of the glutinous rice cake, and then coat the cake sheet powder.