Bolo de arroz

A pale yellow crumb, dense and slightly grainy on the palate thanks to the rice flour. The top crust is crunchy with sprinkled sugar, featuring a lemon scent that balances the richness of the butter.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 411
• Protein: 6 g
• Carbs: 57 g
• Fat: 17 g

Ingredients

• 66.7 g Minimum butter sweet ( softened )
• 100 g White sugar ( plus extra for topping )
• 1.3 piece Egg ( whole )
• 0.7 piece Citrus limon (L.) Burm. f. ( for zest )
• 66.7 ml Whole milk
• 100 g Rice flour
• 66.7 g Wheat flour
• 0.7 tsp Baking powder

Instructions

1. Cream butter and sugar

   Work the softened butter with the white sugar until the mixture is creamy and pale. The sugar must be well incorporated into the fat.

2. Add eggs and flavorings

   Incorporate the eggs one by one. Zest the lemon directly over the bowl to capture the essential oils, then pour in the whole milk. Mix until smooth.

3. Fold in the flours

   Sift the rice flour, wheat flour, and baking powder. Add to the liquid mixture. Aim for a homogeneous batter where you can feel the characteristic grain of the rice flour under the spatula.

4. Molding and baking

   Fill cylindrical molds lined with paper. Generously sprinkle the top with white sugar to create the crust. Bake at 180°C until the cake is golden and a knife tip comes out dry.

Chef's tips

• Do not overmix the batter once the flours are added to keep it light.
• Use metal rings lined with parchment paper sticking up 2 cm to achieve the traditional shape.

Storage

Store in an airtight container at room temperature for up to 3 days.