Japanese · Dessert
Chestnut Rice Cake Loaf
A dense, pleasantly chewy Japanese-style loaf built on glutinous rice flour rather than wheat, giving it the springy, slightly sticky bite of mochi in cake form. Sweet chestnut-style pieces run through the crumb and a honey glaze is brushed over the warm loaf for shine and a touch more sweetness.
$1
15 minsPrep
34 minsCook
64 minsTotal
EasyLevel
Nutrition per serving
303Calories
4.7gProtein
7.4gFat
55gCarbs
24.9gSugar
2.2gFiber
134mgSodium
49mgChol
1.2gSat Fat
192mgPotassium
47mgCalcium
0.7mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Hojicha Tea
local
Sake
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C and line a small loaf tin (roughly 15cm) with parchment, letting the paper overhang the long sides for easy lifting.
2
Sift the glutinous rice flour and baking powder into a bowl, then whisk in the sugar until evenly combined.
3
In a separate bowl, whisk the beaten egg with the whole milk, vegetable oil and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain - the batter will be thick and slightly sticky, which is normal for mochi-style rice flour cakes.
5
Fold the chopped candied chestnut-style date pieces through the batter, reserving a few for scattering on top.
6
Scrape the batter into the prepared tin, smooth the surface with a wet spatula, and scatter the reserved chestnut pieces over the top.
7
Bake for 32-35 minutes until the top is deep golden and a skewer inserted in the centre comes out with just a few moist crumbs (glutinous rice batter stays tacky longer than wheat batter, so judge by colour and slight spring-back too).
8
Cool in the tin for 10 minutes, then lift out onto a wire rack using the parchment overhang.
9
While still warm, brush the honey glaze evenly over the top and sides of the loaf.
10
Cool for at least 15 minutes before slicing into 2 thick slices with a sharp knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Glutinous Rice Flour, sifted, structure,
- 22g22g Sugar White, sweetener,
- 2g2g Baking Powder, raising agent,
- 40g40g Whole Milk, liquid,
- 25g25g Egg, beaten, binder,
- 10g10g Vegetable Oil, fat,
- 30g30g Date, chopped, standing in for sweet chestnut paste texture with candied chestnut pieces folded through, filling,
- 2g2g Vanilla Extract, flavour,
- 8g8g Honey, brushed on warm loaf, glaze, 1
