Vegan Gluten Free Ginger & Coconut Sugar Rice Cake for Chinese New Year🧧
Celebrate this Chinese New Year with a Vegan Gluten-Free Ginger & Brown Sugar Rice Cake🧧❤️🐉
We're excited to share a special recipe just in time for Chinese New Year.
This traditional treat, a Ginger & Brown Sugar Rice Cake, is not only delicious but also vegan and gluten-free.
What makes this recipe even more exciting is the unique flavors it brings to the table.
One of the key ingredients in this recipe is pure ginger juice. Made freshly in our kitchen using a slow juicer, this ginger juice adds a burst of authentic flavor to the rice cake. We've taken care of the labor-intensive task of squeezing ginger for you, making the cooking process 100% easier. It's the perfect shortcut to ensure you get that delightful ginger kick without the hassle.
To sweeten the rice cake, we'll be using coconut flower sugar. This natural sweetener adds a touch of caramelized goodness to the recipe. Not only does it provide a unique flavor profile, but it also has a low glycemic index, making it a great choice for those conscious of their sugar intake.
As we enter the auspicious occasion of Chinese New Year, it's a time to embrace both tradition and taste.
By preparing this homemade Ginger & Brown Sugar Rice Cake, you can ensure that you're enjoying a wholesome treat that's free from animal products and gluten.
Plus, there's something truly special about making it yourself and sharing it with loved ones to welcome a prosperous year ahead.
So, let's dive into the recipe and explore the flavors and traditions of Chinese New Year. Get ready to create a delightful and memorable experience with our Vegan Gluten-Free Ginger & Brown Sugar Rice Cake.
🧧❤️It's time to celebrate the new year with a touch of culinary magic!🧧❤️
Vegan Gluten-Free Ginger & Coconut Sugar Rice CakeThis recipe makes: 600g x 2 cakes
- Glutinous Rice Flour: 350g
- Rice Flour: 75g
- Ginger Juice: 250ml
- Coconut Milk: 145ml
- Coconut Flower Sugar: 285g
- Coconut Oil: 25ml
- Water: 125ml
- Lightly grease 2 foil pans and set them aside.
- (If you are not using our ginger juice) Wash and peel the ginger, then chop it into small pieces. Blend the chopped ginger with a blender until it becomes a smooth paste. Transfer the ginger paste into a cheesecloth and squeeze out as much ginger juice as possible.
- In a saucepan, combine the ginger juice, coconut milk, brown sugar, coconut oil, and water. Heat the pan over medium heat, whisking constantly until the coconut flower sugar is dissolved. Let the mixture cool.
- In a separate bowl, mix the glutinous rice flour and rice flour together until well combined. Slowly add the coconut sugar mixture to the flour mixture.
- Whisk the batter thoroughly until it becomes smooth. Strain the batter through a sieve to remove any lumps.
- Pour the strained batter into the greased foil pans. Steam the pans over medium heat for 1 hour.