CHEWY BLACK SESAME RICE CAKE RECIPE - PUREWOW
The best types of desserts are impressive but secretly foolproof to make, and Eric Kim’s chewy black sesame rice cake (from his new cookbook, Korean American) needs only a whisk and a bowl. It has a sweet, nutty sesame crumble and a satisfyingly chewy vanilla base unlike any cake you’ve...
Provided by Katherine Gillen
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield Makes one 8-inch cake (about 8 servings)
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350�F. Mist an 8-inch round cake pan with cooking spray. 2. In a large bowl, whisk together the eggs, sugar, honey and salt until fluffy and pale yellow, about 2 minutes. Whisk in the milk, vanilla, melted butter and sesame oil until combined. 3. Using a mortar and pestle (or a coffee/spice grinder), pulverize 2 tablespoons of the black sesame seeds into a rough powder. It should smell very fragrant. Add this sesame powder, along with the remaining 2 tablespoons of whole black sesame seeds, to the bowl with the egg mixture, followed by the baking powder and rice flour. Whisk to combine, then carefully pour the batter into the greased cake pan. 4. Bake until the top is nicely browned and cracked slightly (this is a good sign), 50 to 60 minutes. You can also insert a chopstick or toothpick into the center of the cake, and if it comes out clean, then it's done. 5. Cool completely before dusting with the powdered sugar and slicing into wedges to serve. The cake will keep in an airtight container at room temperature for up to 5 days.
Nutrition Facts : Calories 342 calories, CarbohydrateContent 60 grams carbohydrate, FatContent 9 grams fat, ProteinContent 5 grams protein, SugarContent 36 grams sugar
THE CHEWY RECIPE | ALTON BROWN | FOOD NETWORK
The Chewy is Alton Brown's secret to perfect, chewy chocolate chip cookies, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
- Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
- Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
- Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
- Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
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From cooking.nytimes.com
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- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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From foodnetwork.com
Reviews 4.5
Total Time 1 hours 50 minutes
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From foodnetwork.com
Reviews 4.5
Total Time 1 hours 50 minutes
Category dessert
Cuisine american
- Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
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This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi.
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From cooking.nytimes.com
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Reviews 4
Total Time 20 minutes
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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