Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients)
Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients)

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, easy and chewy rice flour roll cake (with 3 ingredients). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

One would never know this was from a rice cooker! This recipe is so easy and tasty with vegan options (see notes below)! EASY RICE COOKER CAKE RECIPES: Soft Chewy Banana Dinner Rolls. Rice Flour-Tteok Ssal Garu for making Korean Rice Cakes.

Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients) is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook easy and chewy rice flour roll cake (with 3 ingredients) using 6 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients):
  1. Get 4 Eggs
  2. Take 60 grams Rice flour for baking
  3. Get 60 grams Sugar
  4. Prepare To taste
  5. Take 100 ml Heavy cream
  6. Make ready 1 1/2 tbsp Sugar

Bring the water in When I went back to roll it up, it was so easy to roll without sticking to the pan. Then I tried this with every roll I steamed and the result was very consistent. Roll it on a board with your hands until it becomes about half an inch in diameter. I wonder how yours turned out… and Did you use short grain rice flour?? that can be important for the texture.

Instructions to make Easy and Chewy Rice Flour Roll Cake (with 3 Ingredients):
  1. Line the baking pan with kitchen parchment paper. Preheat the oven to 180°F Celsius.
  2. Separate the egg yolks from the whites. Put about half of the sugar into the egg whites and beat until stiff peaks form.
  3. Put the remaining sugar in the egg yolks. Without washing the beaters from Step 2, use them to beat the yolks until white and creamy.
  4. Add a dollop of the egg whites to Step 3 and mix together. Add the rice flour and vanilla oil and mix together. The rice flour won't form gluten, so you can use an electric mixer to do this.
  5. Add a dollop of egg whites into Step 4 and mix together. Divide the remaining egg whites into 2 portions and mix in one at a time. At this time, it'd be easier to use a spatula.
  6. Pour into the pan from Step 1. Smooth the surface and tap on the sides of the pan to remove bubbles from the batter.
  7. Bake in the oven at 180℃ for 10 minutes.
  8. Remove from the pan and cover with plastic when it has cooled a bit. The surface will remain moist, so when you roll up the cream, you won't need to use syrup.
  9. Add the sugar to the heavy cream and beat until stiff.
  10. Put the cream on the cake, making the part closer to you thicker. Roll up with some strawberries inside. Use only a bit of cream on the edges and the other end of the cake.
  11. Put the seam of the roll on the bottom, wrap with plastic wrap, and let chill in the refrigerator. If you let it chill for at least 15 minutes, it'll be easier to cut.
  12. When you cut it, it will look like this. If this is your first time, it's easier with just cream.

Roll it on a board with your hands until it becomes about half an inch in diameter. I wonder how yours turned out… and Did you use short grain rice flour?? that can be important for the texture. Enjoy hassle-free cooking with the Yummly Meal Planner. Enter custom recipes and notes of your own. Monitor nutrition info to help meet your health goals.

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