Sweet Rice Flour
Sweet rice flour is ground from ground sweet rice, also known as glutinous rice or sticky rice. The husk, bran, and germ are removed to produce the "sticky rice." It is higher in starch content, which makes it a great thickener. The flavor is mild and it is a great gluten-free flour alternative.
Uses: Cakes, cookies, gravies, puddings, soups, sauces
Key Nutrients: B-vitamins, magnesium, phosphorus, selenium, zinc
How To Make Your Own: Take uncooked sweet "sticky" rice, place in high output blender, food processor, or coffee grinder and grind until fine.
Bibingka (Sweet Rice Flour)
- 2 cups (16 ounces) sweet rice flour
- 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)
- 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!
Feel free to print it off by clicking the PDF file below and add it to your recipes!