Name: Chewy Chocolate Walnut Rice Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 120 g dark chocolate; 1 egg (room temperature for 1 hour); 35 g sugar; 15 g cooking oil; 130 g warm milk; 100 g glutinous rice flour; 2 g baking powder; 7 g cocoa powder; Walnuts (for topping)

Directions

1. Step

Chop the dark chocolate into small pieces. Fill a pan with water and bring it to a gentle simmer. Place a heatproof glass bowl on top of the pan (double boiler method). Add the chopped chocolate to the bowl and stir until fully melted.

2. Step

In a separate bowl, crack the egg and let it sit at room temperature for 1 hour. Add sugar to the egg and whisk until fully combined. Pour the egg mixture into the melted chocolate and mix thoroughly. If the chocolate begins to harden due to cooling, add the cooking oil and stir until smooth. Sift together the glutinous rice flour, baking powder, and cocoa powder into the mixture. Stir until well combined. Gradually add warm milk and mix until the batter reaches a smooth, pourable consistency (adjust milk if needed, as consistency may vary depending on the flour).

3. Step

Lightly oil the inside of a saucepan and wipe off any excess with a tissue. Add 1 tablespoon of batter into the pan and top with walnuts. Cover with a lid and cook on medium-low heat for 10 minutes. Remove the lid, flip the cake gently using a spoon, and cook uncovered for another 5 minutes until set.

4. Step

Pour the remaining batter into a lightly greased square baking frame (13.5 x 4.5 cm). Sprinkle walnuts evenly over the top and press lightly. Bake in a preheated oven at 160°C (320°F) for 15 minutes. Baking times may vary depending on your oven, so check for doneness with a toothpick—it should come out clean.