Cranberry Pecan Rice Cake Tasty Recipes

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Cranberry Pecan Rice Cake

"This nutty and chewy rice cake is my favorite dessert."

Ingredients :

• 2 1/2 cups milk
• 2 eggs
• 1/4 cup oil
• 1 pound glutinous rice flour
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 3/4 cup dried cranberries, or to taste
• 3/4 cup chopped pecans, or to taste

Instructions :

Prep : 15M	Cook : 48M	Ready in : 1H55M

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, eggs, and oil together in a small bowl until smooth.
• 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.
• 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.

Notes :

• Make sure you do not use a hand mixer, which will create too many air bubbles in the cake batter.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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