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Glutinous Rice Cake | Oil-Free, Low-Calorie, Super Fluffy — Lock In This Recipe!
These soft, chewy baba cakes are simply delicious—perfectly satisfying no matter how many times you eat them. With a oil-free recipe, they’re healthy, and the simple steps make them easy even for beginners to master on the first try✨ This recipe yields enough for 10 rectangular boxes. A delicious Glutinous Rice Cake | Oil-Free, Low-Calorie, […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 12
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Glutinous Rice Cake | Oil-Free, Low-Calorie, Super Fluffy — Lock In This Recipe!
| Ingredient | Amount |
|---|---|
| Eggs (beaten) | 275g (5 large or 6 small eggs) |
| Caster sugar | 75–90g (adjust to taste) |
| Salt | 1.5 as needed |
| Honey | 8 as needed |
| Glutinous rice flour (water-milled) | 165 as needed |
| Aluminum-free baking powder | 5 as needed |
| Lemon juice | 2 as needed |
- Eggs (beaten)275g (5 large or 6 small eggs)
- Caster sugar75–90g (adjust to taste)
- Salt1.5 as needed
- Honey8 as needed
- Glutinous rice flour (water-milled)165 as needed
- Aluminum-free baking powder5 as needed
- Lemon juice2 as needed
Cooking StepsHow to cook Glutinous Rice Cake | Oil-Free, Low-Calorie, Super Fluffy — Lock In This Recipe! step by step
-
Step 1Preheat the oven to 170°C (340°F). Prepare your molds. For the whole-egg sponge: crack the eggs into a large bowl, add lemon juice, caster sugar, salt, and honey.
-
Step 2Beat on high speed with an electric mixer.
-
Step 3Beat until you can draw a clear figure-8 with the batter — the ribbon should hold its shape without disappearing, and the batter should be thick and ribbon-like.
-
Step 4Sift together the glutinous rice flour and baking powder. Add to the egg mixture in two batches, folding gently from the bottom up with a spatula to avoid deflating the batter.
-
Step 5Continue folding until just combined — no dry flour visible.
-
Step 6Transfer the batter to a piping bag and fill the molds 80–90% full.
-
Step 7Sprinkle white sesame seeds on top for decoration and extra crunch.
-
Step 8Bake on the middle-lower rack at 170°C (340°F) for 18–20 minutes, top and bottom heat.
-
Step 9The cakes are done when the tops are golden brown.
-
Step 10Remove from the oven, tap the pan gently on the counter, and transfer the cakes to a wire rack to cool.
-
Step 11The finished cakes are golden and fragrant.
-
Step 12The aroma fills the whole house!
-
Step 13Crispy on the outside, chewy and soft on the inside — absolutely delicious.
Glutinous Rice Cake | Oil-Free, Low-Calorie, Super Fluffy — Lock In This Recipe!
These soft, chewy baba cakes are simply delicious—perfectly satisfying no matter how many times you eat them. With a oil-free recipe, they’re healthy, and the simple steps make them easy even for beginners to master on the first try✨ This recipe yields enough for 10 rectangular boxes. A delicious Glutinous Rice Cake | Oil-Free, Low-Calorie, […]
Ingredients
- 275g (5 large or 6 small eggs) Eggs (beaten)
- 75–90g (adjust to taste) Caster sugar
- 1.5 as needed Salt
- 8 as needed Honey
- 165 as needed Glutinous rice flour (water-milled)
- 5 as needed Aluminum-free baking powder
- 2 as needed Lemon juice
Instructions
-
Preheat the oven to 170°C (340°F). Prepare your molds. For the whole-egg sponge: crack the eggs into a large bowl, add lemon juice, caster sugar, salt, and honey.
-
Beat on high speed with an electric mixer.
-
Beat until you can draw a clear figure-8 with the batter — the ribbon should hold its shape without disappearing, and the batter should be thick and ribbon-like.
-
Sift together the glutinous rice flour and baking powder. Add to the egg mixture in two batches, folding gently from the bottom up with a spatula to avoid deflating the batter.
-
Continue folding until just combined — no dry flour visible.
-
Transfer the batter to a piping bag and fill the molds 80–90% full.
-
Sprinkle white sesame seeds on top for decoration and extra crunch.
-
Bake on the middle-lower rack at 170°C (340°F) for 18–20 minutes, top and bottom heat.
-
The cakes are done when the tops are golden brown.
-
Remove from the oven, tap the pan gently on the counter, and transfer the cakes to a wire rack to cool.
-
The finished cakes are golden and fragrant.
-
The aroma fills the whole house!
-
Crispy on the outside, chewy and soft on the inside — absolutely delicious.
