Chocolate Cream Rice Cake Recipe

Instructions

1. 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.
2. Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and cocoa powder and mix.
3. 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.
4. Bake in an oven at 170 degrees (preheated for 20 minutes at 180 degrees) for about 35 minutes and then cool.
5. Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and vanilla extract and mix.
6. Put it on low heat and stir until thickened, then add dark chocolate, mix, transfer to another bowl, cover with cling film and cool.
7. 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.
8. Mix once more with a spatula, microwave for 1 minute and 30 seconds, mix until sticky and cool.
9. 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.
10. Wrap the dough, cut out the lumps, and make sure that there are no gaps to form it and harden it in the refrigerator.
11. 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.