Have a taste for coffee desserts and mochi desserts? This Coffee Rice Cake should definitely be on your list of desserts to try next! Topped with fresh berries and cream to your preference, this cake is a delicious bittersweet medley with a chewy rice cake bite.
If you’re familiar with mochi desserts, the coffee rice cake texture will be no stranger to you. If you’ve never had a rice cake or mochi dessert, you can expect a soft and chewy experience. Paired with berries, every piece of cake will have a balanced texture.
- 1 cup corn flour
- 1/2 cup sweet rice powder
- 1/2 cup misu garu (multi-grain powder)
- 1 tsp baking powder
- 1 cup stevia or low-calorie sweetener
- 2 eggs
- 1 cup each of blackberries, strawberries and raspberries
- 1 cup milk
- 1 Tbsp instant coffee powder
- 1 Tbsp olive oil
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees.
- Pour all the dry ingredients into a sifter and sift it 2-3 times.
- Whip the eggs in a bowl.
- Add the instant coffee powder into the milk and stir.
- Add the eggs into the sifted flour and fold the mixture with a wooden spoon.
- Add the milk a little at a time to the mixture and stir until it gets creamy.
- Add 1 Tbsp olive oil and vanilla extract.
- Give it a final mix and pour the mixture into a baking pan.
- Put the pan into the oven and bake for 15-20 minutes.
- Stick a toothpick into the cake and if it’s still wet, bake for additional 5-10 minutes until the toothpick comes up clean.
- When the cake is ready, leave it aside to cool.
- Turn the cake upside down onto a plate and decorate it with whipped cream and fresh berries.