Rice Flour Plain Cake
米粉プレーンケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a simple plain cake made with rice flour instead of wheat flour, with soy milk and vegetable oil in place of eggs and butter, so it is made without egg, milk or wheat. Rice flour gives it a soft, slightly chewy, lightly sweet crumb that is easy for small children to eat. Everything is mixed in one bowl and baked on a sheet pan, which is how it is made in preschool kitchens for afternoon snack time.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 7.5 gvegetable oil
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 5.3 gsugar
- 5.7 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 2 gbaking powder
Ingredients
- 26.3 grice flour
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Add the soy milk to the oil and mix well until emulsified.
- 2
Add the sugar and mix well. Add the rice flour, potato starch and baking powder and mix well until smooth.
- 3
Pour the batter from step 2 onto a baking sheet lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 225 kcal | 450 kcal | 225 kcal |
| Protein | 2.8 g | 5.7 g | 2.8 g |
| Fat | 9 g | 18 g | 9 g |
| Carbohydrates | 33.8 g | 67.5 g | 33.8 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 60 mg | 120 mg | 60 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 154.5 mg | 309 mg | 154.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 225 kcal | 2.8 g | 9 g | 33.8 g | 0.6 g | 0.3 g | 60 mg | 0.5 mg | 154.5 mg |
| 1 adult serving | 450 kcal | 5.7 g | 18 g | 67.5 g | 1.2 g | 0.6 g | 120 mg | 0.9 mg | 309 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
