These are small, tall, narrow cakes with a unique softness. In Portugal they sell them in special paper stencils. Here in Italy, we have two alternatives: Put the mixture in the crème caramel molds lined with baking paper to make them even taller or make them in the shape of a muffin.
Bolos de arroz
- Preparation time: 90 minutes
- Ingredients for 6 bolos
- Difficulty: Easy recipe
- Ingredients
- 180 g sugar
- 3 eggs
- 100 g rice flour
- 150 g wheat flour
- 100 g milk
- 150g creamed butter
- 18 g baking powder
- Instructions
- Preheat the oven to 350°F.
- Cream the butter with the sugar with an electric whisk. Add the eggs and then the flours, sifted with the baking powder. Lastly, add the milk at room temperature.
- Pour the mixture into the molds and sprinkle sugar on top.
- Bake in the oven for about fifteen to twenty minutes, depending on the size.
Tips to ensure the success of the dish:
- The mixture is quite liquid and also grows a lot, so you have to be careful about the quantities that are inserted into the molds.
- Rice flour cannot be substituted (they are called rice cakes for a reason!)
- For the muffins, if they are tall and large as in the photo, cooking takes about 20 minutes.
