Cranberry Pecan Rice Cake

This chewy gluten-free rice cake traditionally served for Chinese New Year is topped with cranberries and pecans for a fruity, nutty twist.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 80 Calories

Ingredients

• 2 eggs
• 1 tablespoon baking powder
• ½ cup brown sugar
• 2 ½ cups milk
• ¼ cup oil
• 1 pound glutinous rice flour
• ¾ cup dried cranberries, or to taste
• ¾ cup chopped pecans, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

Whisk milk, eggs, and oil together in a small bowl until smooth.

Step 3

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.

Step 4

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.