Coconut Milk Poppy Seed Rice Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 ml coconut milk, (2 cans)
- 250 ml maple syrup, (1 bottle)
- Grind 500 g poppy seeds (blue poppy seeds)
- Grind 500 g rice (whole grain rice)
- 1 pinch (s) salt
- 1 bag baking powder, (gluten-free) for 500 g flour
- 65 g rum, 54% (can also be left out)
Print Recipe
Pin Recipe Instructions
- Put the coconut milk with maple syrup in a mixing bowl, grind the blue poppy seeds into it, stir from time to time.
- Mix rice with salt and baking powder. When the poppy seeds are all in, turn on the hook and let the dry ingredients trickle in, let it run at full speed for at least 4-5 minutes, the proteins are broken down, add the rum about 1 minute before the end.
- Pour into a 30 cm baking pan lined with baking paper, shake until smooth, bake in the cold oven and bake at approx. 155 ° C for approx. 90 minutes, needle test.
- Should rest for 12 hours after cooling, so that the rice becomes firm.
- Own recipe
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