Kimchi Cake with Red Velvet Dessert Recipe!

Korean rice cake with a little red velvet cake in it!

Ingredients 1/4 cup (2 sticks) butter, melted 1 1/2 cups brown sugar 1/3 cup (1 stick) unsalted butter, cut into small pieces 2 eggs 1 cup milk, divided 1 1 / 2 cups brown rice, cooked, drained and rinsed 3/4 tsp.

ground cinnamon 1/8 tsp.

allspice 1/16 tsp.

nutmeg 1/6 tsp.

cloves 2 tablespoons cornstarch 1 cup white chocolate chips, chopped Directions Line a 12-inch springform pan with parchment paper or silicon baking mats.

Melt the butter and sugar in a large saucepan over medium heat.

Cook the sugar until light and fluffy.

Add the eggs, one at a time, whisking constantly until the mixture comes together.

Whisk in the milk, stirring constantly, until the batter is thick and smooth.

Add in the brown rice and stir until combined.

Reduce heat to low, then add the flour and cornstarchs.

Cook for another minute.

Slowly add in the cornstarchy mixture.

The mixture should start to thicken a little bit as it comes together, but not so thick that it’s hard to stir.

Add enough milk to make a thin batter.

Add white chocolate and stir to combine.

Pour batter into the prepared springform.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for at least 15 minutes before slicing.

Recipe Notes If you like your cake more dense, you can use the recipe to make your own brown rice pudding.

It’s more of a tangy pudding than a cake.

Also, you could use this recipe for brown rice cake instead of white rice cake.

If you don’t like brown rice cakes, you might want to try the Japanese rice cake and the Thai rice cake that is similar to this one. 3.2.2925