Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of sugar
- 1 cup of coconut milk
- 4 eggs
- 1/2 cup of vegetable oil
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of diced pineapple
- 1/2 cup of shredded coconut
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- 9-inch cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the cooked rice, sugar, coconut milk, eggs, and vegetable oil. Mix well with a hand mixer or stand mixer.
3. Add the baking powder and salt to the mixture and mix until well combined.
4. Fold in the diced pineapple and shredded coconut.
5. Line a 9-inch cake pan with parchment paper and pour the mixture into the pan.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 365
Fat: 16g
Carbohydrates: 51g
Protein: 5g
Sodium: 211mg
Sugar: 34g
Substitutions for ingredients:
- You can use brown sugar instead of white sugar.
- You can use almond milk or soy milk instead of coconut milk.
- You can use canned or fresh pineapple.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the mixture.
- You can add dried fruit, such as raisins or cranberries, to the mixture.
- You can add spices, such as cinnamon or nutmeg, to the mixture.
Tips and tricks:
- Make sure the cooked rice is cooled before adding it to the mixture.
- Use a toothpick to check if the cake is done. If the toothpick comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 5 days.
Reheating instructions:
- You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh pineapple slices
- Shredded coconut
- Chopped nuts
Pairings:
- Coffee
- Tea
- Pineapple juice
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk or vegetable oil to the mixture.
- If the cake is too wet, try reducing the amount of pineapple or coconut in the mixture.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before preparing the cake.
Food history:
- Bolo de Arroz com Abacaxi e Coco is a traditional Brazilian cake that combines rice, pineapple, and coconut.
Flavor profiles:
- Sweet
- Tropical
- Nutty
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
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Region: Portuguese