Ready to embark on a sweet journey with flavors that are as intriguing as they are delicious? Let me take you through my latest baking adventure: a jujube date and ginger rice cake that promises a perfect harmony of chewy, sticky goodness and a spicy-sweet kick.
I love crafting unique flavors, and one of my favorite creations is the Jujube Date and Ginger Ricecake. With the perfect blend of glutinous rice flour and coconut milk, it delivers a chewy texture enriched by the sweetness of jujube dates and the warming spice of crystallized ginger.
This delightful treat is boosted by the natural richness of brown sugar and a touch of vegetable oil, making it an irresistible vegetarian indulgence.
Jujube Date And Ginger Ricecake Vegetarian Recipe Ingredients
- Glutinous Rice Flour: Provides the sticky texture traditional in rice cakes.
- Jujube Dates: Natural sweetness with rich fiber and antioxidants.
- Crystallized Ginger: Adds warmth and spice; aids digestion.
- Coconut Milk: Creamy base; offers healthy fats and subtle sweetness.
- Brown Sugar: Sweetens; contains molasses for depth of flavor.
- Vegetable Oil: Ensures a moist texture and a smooth batter.
- Ground Ginger: Provides a spicy note; known for anti-inflammatory properties.
Jujube Date And Ginger Ricecake Vegetarian Recipe Ingredient Quantities
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- 1 cup glutinous rice flour
- 1/2 cup jujube dates, pitted and chopped
- 1/4 cup crystallized ginger, finely chopped
- 1/2 cup coconut milk
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground ginger
- Pinch of salt
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How to Make this Jujube Date And Ginger Ricecake Vegetarian Recipe
1. Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it with some of the vegetable oil.
2. In a large mixing bowl, combine the glutinous rice flour, ground ginger, and a pinch of salt. Stir well to ensure these dry ingredients are evenly distributed.
3. In a separate bowl, mix the coconut milk, brown sugar, and the remaining vegetable oil until the sugar is fully dissolved.
4. Gradually add the wet mixture to the dry ingredients, stirring constantly to avoid lumps, until you have a smooth batter.
5. Add the chopped jujube dates and crystallized ginger to the batter, folding them in gently with a spatula.
6. Pour the mixture into the prepared baking dish, spreading it evenly with the spatula.
7. Give the baking dish a gentle tap on the counter to release any air bubbles trapped in the batter.
8. Bake the rice cake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
10. Run a knife around the edges and carefully turn the cake out onto a wire rack to cool completely before slicing and serving. Enjoy your delightful jujube date and ginger rice cake!
Jujube Date And Ginger Ricecake Vegetarian Recipe Equipment Needed
1. Oven
2. Baking dish
3. Measuring cups
4. Measuring spoons
5. Mixing bowl (large)
6. Mixing bowl (separate)
7. Spatula
8. Knife
9. Wire rack
10. Toothpick
FAQ
- What can I use instead of jujube dates? You can substitute jujube dates with regular dates or dried figs for a similar texture and sweetness.
- Can I use a different type of flour? It’s best to use glutinous rice flour to achieve the sticky and chewy texture, but you can experiment with regular rice flour for a less sticky cake.
- Is there a substitute for coconut milk? You can use almond milk or soy milk, but it may change the flavor slightly.
- How do I store leftover rice cake? Store it in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.
- How do I enhance the ginger flavor? Add a teaspoon of freshly grated ginger for a more intense ginger flavor.
- Can I add nuts to the recipe? Yes, adding chopped walnuts or almonds can provide a delightful crunch and extra flavor.
- Is this recipe gluten-free? Yes, as long as all ingredients are ensured to be gluten-free, the use of glutinous rice flour makes this recipe naturally gluten-free.
Jujube Date And Ginger Ricecake Vegetarian Recipe Substitutions and Variations
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- 1/2 cup jujube dates, pitted and chopped can be substituted with 1/2 cup dried figs or raisins, finely chopped
- 1/4 cup crystallized ginger, finely chopped can be replaced with 1/4 cup fresh ginger, finely grated, plus 1 tablespoon sugar
- 1/2 cup coconut milk can be substituted with 1/2 cup almond milk or any plant-based milk of choice
- 1/4 cup brown sugar can be replaced with 1/4 cup coconut sugar or white sugar
- 2 tablespoons vegetable oil can be substituted with 2 tablespoons melted coconut oil
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Pro Tips
1. Ensure Smoothness: When mixing the wet and dry ingredients, gradually add the wet mixture to the dry ingredients while stirring continuously to prevent any lumps. Using a whisk can help achieve a smooth batter.
2. Maximize Flavor: Soak the chopped jujube dates in a little warm water for about 10 minutes before adding to the batter. This not only softens them, making them easier to incorporate, but also enhances their natural sweetness and flavor.
3. Avoid Overmixing: When folding in the jujube dates and crystallized ginger, be gentle to maintain the cake’s airy texture. Overmixing can result in a dense cake.
4. Air Bubble Release: Gently tap the filled baking dish on the counter multiple times to ensure all air bubbles are released. This will promote even baking.
5. Check for Doneness: Baking times can vary; use a toothpick to check for doneness. If it comes out clean or with a few moist crumbs (but not wet batter), your cake is ready. If necessary, give the cake a few more minutes in the oven, but keep a close eye to prevent overbaking.
Jujube Date And Ginger Ricecake Vegetarian Recipe
My favorite Jujube Date And Ginger Ricecake Vegetarian Recipe
Equipment Needed:
1. Oven
2. Baking dish
3. Measuring cups
4. Measuring spoons
5. Mixing bowl (large)
6. Mixing bowl (separate)
7. Spatula
8. Knife
9. Wire rack
10. Toothpick
Ingredients:
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- 1 cup glutinous rice flour
- 1/2 cup jujube dates, pitted and chopped
- 1/4 cup crystallized ginger, finely chopped
- 1/2 cup coconut milk
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground ginger
- Pinch of salt
“`
Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it with some of the vegetable oil.
2. In a large mixing bowl, combine the glutinous rice flour, ground ginger, and a pinch of salt. Stir well to ensure these dry ingredients are evenly distributed.
3. In a separate bowl, mix the coconut milk, brown sugar, and the remaining vegetable oil until the sugar is fully dissolved.
4. Gradually add the wet mixture to the dry ingredients, stirring constantly to avoid lumps, until you have a smooth batter.
5. Add the chopped jujube dates and crystallized ginger to the batter, folding them in gently with a spatula.
6. Pour the mixture into the prepared baking dish, spreading it evenly with the spatula.
7. Give the baking dish a gentle tap on the counter to release any air bubbles trapped in the batter.
8. Bake the rice cake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
10. Run a knife around the edges and carefully turn the cake out onto a wire rack to cool completely before slicing and serving. Enjoy your delightful jujube date and ginger rice cake!
