Sweet Rice Mini Bundt Cake is an updated tteokppang version that uses freshly milled sweet rice flour instead of regular store bought dry flour. Using freshly milled sweet rice flour gives this cake a corn bread like texture with a crunchy crust on the outside and a fabulously springy and chewy on the inside. The recipe has been modified to have a more cake like texture than my original recipe.
** This is a sponsored post for NutriMill Harvest but all opinions are my own.**
Naturally gluten free and delicious, this sweet rice mini bundt cake recipe is a spin off of my original Tteokppang recipe which is an oven baked Korean fusion dessert. Now, tteok means ‘rice cake’ in Korean and Ppang means ‘bread’, and this is indeed a fusion of the two – it uses the common cake ingredients of egg, butter, milk and vanilla extract but it uses sweet rice flour instead of regular wheat flour.
Although there’s no way of finding the origin of this dessert, I am quite sure it was something that was created by Korean Americans living in the US because I never had or heard of this while growing up in Korea. Only after coming to US, did I hear about this yummy creation.
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