Bolos de Arroz (rice cakes)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease the popover troughs of a baking tray (12 troughs; each with a capacity of approx. 60 ml) well and line them with baking paper banderoles (approx. 5 cm wide). Wash lemon hot, grate dry and grate peel thinly. Cut the lemon in half and squeeze one half (use the remaining half of the lemon for other purposes)

2. 2

   Beat the butter and 100 g sugar with the whisk of the hand mixer for about 3 minutes until creamy. Add the egg, egg yolk, milk, lemon peel and lemon juice and stir in. Mix rice flour, flour, salt, baking powder and baking soda. Quickly fold the flour mixture into the egg mixture

3. 3

   Pour the dough into the prepared popover trays and let it rest for about 15 minutes. Then bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes on the middle shelf. Remove the cake from the oven, let it cool down briefly and remove the cake from the pan. Let cool slightly on a cake rack

4. 4

   In the meantime, wash the limes hot, grate them dry and grate the peel thinly. Halve limes, squeeze juice. Caramelise 50 g sugar in a pot until golden brown. Deglaze with lime juice. Add half of the lime zest and let it boil down for 5-10 minutes, pull it down. Sprinkle the cake with icing sugar, sprinkle with lime caramel and decorate with the rest of the lime peel.

5. 5

   With 15 minutes baking time the cakes are not so browned, but a little more fluffy

6. 6

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
26 g

FATS
6 g

PROTEINS
2 g