Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

If trying new things is your new year's resolution, this dish is perfect! You'll love this traditional Chinese dessert that is made with dried fruits, almonds and rice flour.

Ying Chang Compestine
Recipe by Cooking Light January 2002

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Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through baking powder) in a bowl.

  • Combine water, oil, and eggs; add to flour mixture, stirring by hand just until moist.

  • Spoon the batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool rice cake for 15 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

Nutrition Facts

389 calories; calories from fat 28%; fat 12.1g; saturated fat 1.1g; mono fat 6.6g; poly fat 3.1g; protein 4.5g; carbohydrates 66.2g; fiber 1.8g; cholesterol 53mg; iron 0.6mg; sodium 138mg; calcium 84mg.
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