Rice Pudding Cake with Coconut
Start by adding the cream cheese to the black rice as it cooks over medium heat and stir until fully combined.Add the heavy cream, the sweetened condensed milk and stir again until combined.Turn off the heat, add the powdered milk, the shredded coconut and stir again.Next, set aside half of this mixture and add the other half to a blender.Add the eggs, the vegetable oil and blend everything very well until smooth.Then transfer this mixture to a large bowl, add the baking powder and mix again to combine.Transfer it to a baking pan greased with butter and dusted with wheat flour.Take it to a preheated oven at 180° C (350° F) and bake for 40 minutes.Serve the cake with the rice we prepared.
Ingredientes
- 100g of Cream Cheese
- 3 Cups of Black Rice
- 200g of Heavy Cream
- 395g of Sweetened Condensed Milk
- 1 Cup of Powdered Milk
- ½ Cup of Shredded Coconut
- 3 Eggs
- 80ml of Vegetable Oil
- 1 Tablespoon of Baking Powder
Modo de Fazer
Start by adding the cream cheese to the black rice as it cooks over medium heat and stir until fully combined.
Add the heavy cream, the sweetened condensed milk and stir again until combined.
Turn off the heat, add the powdered milk, the shredded coconut and stir again.
Next, set aside half of this mixture and add the other half to a blender.
Add the eggs, the vegetable oil and blend everything very well until smooth.
Then transfer this mixture to a large bowl, add the baking powder and mix again to combine.
Transfer it to a baking pan greased with butter and dusted with wheat flour.
Take it to a preheated oven at 180° C (350° F) and bake for 40 minutes.
Serve the cake with the rice we prepared.
