Best Sweet Rice Flour Blend Recipes

Bibingka (Sweet Rice Flour) image

Provided by Chef Kimchee

Categories Dessert

Time 45m

Yield 24 pieces

Number Of Ingredients 10

16 ounces mochiko sweet rice flour (1 box)
1/2 cup butter (1 stick)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces sour cream
14 ounces coconut milk (1 can)
1/2 cup shredded coconut (optional)

Steps:

Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
Cream the butter, sugar and eggs in a bowl.
Add remaining ingredients and blend well.
Pour into glass dish and bake for 40-50 minutes.
Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
(Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!

Nutrition Facts : Calories 234.9, Fat 10.1, SaturatedFat 6.8, Cholesterol 49.8, Sodium 92.2, Carbohydrate 33.8, Fiber 0.8, Sugar 17.8, Protein 3

Sweet Rice Flour Blend image

Provided by Carol Kicinski

Yield Makes 9 cups flour mix

Number Of Ingredients 5

4 1/2 cups white rice flour
1 1/2 cups sweet (glutinous) rice flour
2 cups potato starch (not potato flour)
1 cup tapioca starch (also known as tapioca flour)
4 teaspoons xanthan gum

Steps:

Measure each ingredient by scooping it into a measuring cup (or spoon), leveling it off with a straight edge, such as the back of a knife. In a large mixing bowl, whisk all ingredients together very well until they are evenly distributed. I whisk the ingredients slowly for at least a minute or two, making sure to get to the bottom of the bowl and turning the ingredients over and over.
This recipe can easily be halved, doubled, or tripled.

Jeanne's Gluten-Free All-Purpose Flour image

Provided by Jeanne Sauvage

Yield Makes 4 1/2 cups / 660 g

Number Of Ingredients 5

Steps:

In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.