Cranberry Crispy Grilled Rice Cake

Huge and delicious cranberry crispy grilled rice cake, crispy on the outside and glutinous on the inside. Sweet and sour with the addition of cranberries It’s delicious but not greasy, and it’s simply a favorite among Nuomi stars! It can be made in two simple steps: stir, bake and bake. Arrange quickly~

Ingredients: 90g of liquid whole egg, 60g of corn oil, 210g of milk, 45g of sugar, 45g of glutinous rice flour, 230g of baking powder5 grams (optional), 90 grams of cranberries, appropriate amount of sesame seeds

Method:

1. Add eggs, corn oil, sugar and milk to a bowl and stir evenly, add glutinous rice flour and soak Beat the powder and mix well. Then add dried cranberries and mix well

2. Lay the mold with oil paper in advance. Pour the glutinous rice paste into the mold and shake evenly, and sprinkle sesame seeds on the surface

*For use An eight-inch square cake mold with a side length of 21.9cm

3. Preheat the oven to 170° in advance. Place the mold into the middle layer of the preheated oven and bake at 170° for 35 minutes. The surface will turn golden. Out of the oven

* Take out the oven quickly, remove the mold, tear off the surrounding oil paper, and cut into pieces. Be sure to eat it while hot, the sesame seeds with lots of skin are very crispy and fragrant