Traditional Dutch Rice Cake (Rijstevlaai)

Name: Traditional Dutch Rice Cake (Rijstevlaai)
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 200 g All-purpose flour; 75 g Coconut oil; 100 ml Plant-based milk; 10 g Dry yeast; 50 g Sugar; 150 g Short-grain rice; 100 g Sugar; 700 ml Plant-based milk; 1 tsp Vanilla extract; 2 pcs Cardamom; 2 pcs Star anise; 1 pcs Cinnamon stick; 0.5 tsp Baking powder; 0.5 tsp Lemon juice

A delicate yeast cake with an aromatic rice filling flavored with cardamom and cinnamon. A classic Dutch dessert with a crispy crust and creamy center.

Ingredients

200 g All-purpose flour
75 g Coconut oil
100 ml Plant-based milk
10 g Dry yeast
50 g Sugar
150 g Short-grain rice
100 g Sugar
700 ml Plant-based milk
1 tsp Vanilla extract
2 pcs Cardamom
2 pcs Star anise
1 pcs Cinnamon stick
0.5 tsp Baking powder
0.5 tsp Lemon juice

Instructions

Preheat the oven to 180°C. Mix flour and sugar in a bowl. Warm 100 ml of plant-based milk until lukewarm, dissolve the yeast in it and let it stand until bubbles appear. Add the yeast mixture together with the coconut oil to the flour and knead until smooth. Cover and let rise for 30 minutes in a warm place.
Prepare the rice filling: place rice, sugar, 700 ml of milk and vanilla extract in a saucepan. Add cardamom, star anise and cinnamon stick. Bring to a boil and cook, stirring constantly. Remove the spices from the filling. In a small bowl, add baking powder, pour in lemon juice and stir thoroughly until completely dissolved, then mix with the rice filling.
On a flour-dusted work surface, roll out the dough (it will be very sticky, but this is normal) and place it in a greased pan, pressing it along the bottom and sides. Spread the rice filling over the surface and bake in the preheated oven for 25–30 minutes until golden brown.